Can I use frozen rhubarb instead of fresh?

Absolutely! Just be sure to thaw the rhubarb and pat it dry with paper towels before adding to the batter to avoid excess moisture, which can make the muffins soggy.

Can I make these muffins without nuts?

Of course. You can omit the walnuts in both the batter and the streusel, or substitute with seeds or a different nut like pecans. The muffins will still be delicious, with the same tender crumb and tangy rhubarb bite.

What’s a good substitute for buttermilk?

No buttermilk? No problem. Stir 1-2 teaspoons of lemon juice or vinegar into regular milk and let it sit for a few minutes to create a quick buttermilk alternative. Dairy-free milk plus lemon juice works too!

How do I prevent muffins from sticking to the liners?

Letting muffins cool in the pan for a few minutes helps, but also use quality paper liners or give them a quick spray with nonstick baking spray before filling. Silicone muffin liners work especially well and are reusable!

Rhubarb Streusel Muffins Recipe

Description

These moist and tender Rhubarb Streusel Muffins are loaded with tart rhubarb and crunchy walnuts, topped with a sweet, spiced streusel for a deliciously satisfying breakfast or snack. The perfect balance of tartness and sweetness, finished with a crisp, nutty topping!

Ingredients

Units Scale

Muffins

3/4 cup brown sugar
1/2 cup vegetable or canola oil
1 egg
1/2 cup buttermilk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup chopped walnuts
1 1/2 cups finely chopped rhubarb

Streusel

1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup chopped walnuts

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Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C) and place liners in a 12-cup muffin tin to prevent sticking and allow for easy removal of the muffins.
Mix Wet Ingredients: In a large mixing bowl, combine brown sugar, oil, egg, buttermilk, and vanilla extract. Whisk together until the mixture is smooth and fully incorporated.
Add Dry Ingredients: Sift together flour, salt, and baking soda directly over the wet mixture. Gently mix until everything is combined, but be careful not to overmix to keep the muffins tender.
Fold in Rhubarb and Walnuts: Add the finely chopped rhubarb and walnuts into the batter. Fold them in just until evenly distributed throughout the batter.
Fill Muffin Tins: Scoop the batter evenly into the prepared muffin tins, filling each cup about 3/4 full.
Prepare Streusel: In a small bowl, combine the brown sugar, cinnamon, and walnuts for the streusel. Mix well and sprinkle about one tablespoon of the mixture over the top of each unbaked muffin.
Bake: Place the muffin tin in the preheated oven and bake for 30 minutes, until a toothpick inserted in the center comes out clean. If not fully baked, add a few more minutes and recheck.
Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

Ensure the rhubarb is finely chopped for even distribution and a tender crumb.
Do not overmix the batter to achieve light, fluffy muffins.
The streusel topping can be made in advance and stored in the fridge.
These muffins freeze well; simply reheat in the microwave or oven.
Substitute pecans for walnuts if desired, or omit nuts for a nut-free version.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 130mg
Fat: 10g
Saturated Fat: 1.2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg