Rhubarb Muffins with Walnut Streusel

Rhubarb Muffins with Walnut Streusel

1-hour 5-Minute recipe Serves 16
This recipe for rhubarb muffins is crowned with a delicious streusel topping. The blend of walnuts, cinnamon and brown sugar has a sweet crunch that's a perfect pairing for the sweet-tart baked rhubarb in the cake. Tip: Use an ice cream scoop or 1/4 cup measure to add batter to baking tin for evenly sized muffins.
1-hour 5-Minute recipe Serves 16


Prep: 15 mins | Cook: 50 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F. Line a 12-cup muffin pan with paper liners.

  • 2

    Stir walnuts, brown sugar and 1/8 tsp cinnamon in a medium bowl. Set aside.

  • 3

    Combine flours, baking powder, baking soda, salt and remaining 1/8 tsp cinnamon in large bowl. Make well in centre of flour mixture. Set aside.

  • 4

    Whisk melted margarine with egg in a medium bowl. Whisk in sugar, then buttermilk and vanilla. Add to flour mixture. Stir until just combined. Fold in rhubarb.

  • 5

    Fill muffin cups three-quarter full with batter. (You will have extra batter.) Sprinkle each muffin generously with walnut mixture.

  • 6

    Bake until golden brown and a skewer inserted into centre of muffins comes out clean, about 25 minutes. Cool in pan on rack for 5 minutes. Then transfer muffins to rack to cool completely.

  • 7

    TIP: Use a second muffin pan to bake the remaining 4 muffins, or bake them after the first twelve are done. Fill the empty muffin pans with water for even baking.

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Last updated: January 19th, 2021

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