AUNT NORMA'S RHUBARB MUFFINS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
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Samir Soni
[email protected]These muffins are the perfect way to start my day. They are light and fluffy and the rhubarb gives them a nice tart flavor.
Yhazeer Hoskins
[email protected]I love the way the streusel topping gets all crispy and browned in the oven. It's the perfect finishing touch to these muffins.
Kiambi s.g.
[email protected]These muffins are the perfect size for a grab-and-go breakfast or snack. They are also great for packing in lunches.
DWAN CUNNINGHAM
[email protected]These muffins are a great way to use up leftover buttermilk. I always have buttermilk leftover from making pancakes or waffles and these muffins are a great way to use it up.
Malaika Iqbal
[email protected]I made these muffins with a gluten-free flour blend and they turned out great. They are just as good as the regular muffins.
Mudasir Zafar
[email protected]These muffins are the perfect way to use up a bumper crop of rhubarb. I have a rhubarb patch in my backyard and I always have more rhubarb than I know what to do with. These muffins are a great way to use it up.
Bissha git
[email protected]I made these muffins for my kids and they loved them. They are a great way to get kids to eat their fruits and vegetables.
Adil Pindiwaliya
[email protected]I love that these muffins are not too sweet. They are the perfect balance of tart and sweet.
Hubertino Leon
[email protected]These muffins are perfect for a picnic or potluck. They are easy to transport and they always disappear quickly.
Asad Rao
[email protected]I used a combination of white and brown sugar in the batter and it gave the muffins a nice caramelized flavor.
Christian
[email protected]I added a teaspoon of cinnamon to the batter and it gave the muffins a nice warm flavor.
Hajike Adewole
[email protected]These muffins are so moist and fluffy. They are the perfect comfort food.
HALLO JAN
[email protected]I made these muffins with frozen rhubarb and they turned out great. I just thawed the rhubarb before using it.
Subhan Shahzad
[email protected]I love the streusel topping on these muffins. It adds a nice crunch and flavor.
Amanda Dixon
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They are also a great way to use up leftover rhubarb.
Aaron Watterson
[email protected]I'm not a big fan of rhubarb, but I decided to give these muffins a try and I was pleasantly surprised. They are really good! The rhubarb flavor is subtle and not overpowering. I would definitely make these again.
Razwan Jani
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved them. They are so easy to make and they taste amazing.
Moe Holland
[email protected]These muffins are absolutely delicious! The rhubarb gives them a tart and tangy flavor that is perfectly balanced by the sweetness of the sugar and the richness of the butter. I will definitely be making these again!