Rhubarb Streusel Muffin

July 25, 2014

Buttermilk rhubarb batter topped with a cinnamon walnut streusel creates the perfect balance of sweet and tart in these wonderful rhubarb streusel muffins.

¾ c. brown sugar
½ c. vegetable or canola oil
1 egg
½ c. buttermilk
½ tsp. salt
1 tsp. vanilla
1½ c. flour
½ tsp. baking soda
½ c. chopped walnuts
1½ c. finely chopped rhubarb
STREUSEL
¼ c. brown sugar
½ tsp. cinnamon
¼ c. chopped walnuts

Preheat your oven to 325° and place liners in your muffin tin. Combine the sugar, oil, egg, buttermilk and vanilla in a large bowl and mix well. Sift the flour, salt and soda into the mixture. Fold in the...
See the full directions on my site

Nutritions

Calories
369

Sodium
187mg
7% DV

Fat
6g
9% DV

Protein
8g
16% DV

Carbs
64g
21% DV

Fiber
3g
13% DV