Rhubarb Muffins with Walnut Streusel

Rhubarb Muffins with Walnut Streusel

40-minute recipe Serves 16
Yummy rhubarb muffins topped with a delicious blend of walnuts, cinnamon and brown sugar are a great morning or after-school snack.
40-minute recipe Serves 16


1 1/2 cups
1 0/ tsp
1/2 tsp
1/2 tsp
1/2 cup
1 cup
1 cup
1 1/2 cups


Prep: 15-minute | Cook: 25-minute
  • 1

    Preheat oven to 350° F (180° C). Lightly spray 12-cup muffin pan or line with cupcake liners*; set aside. Combine walnuts, brown sugar and 1/8 tsp (0,5 mL) cinnamon in small bowl for topping; set aside. Combine flours, baking powder, baking soda, salt and remaining 1/8 tsp (5 mL) cinnamon in large bowl. Make well in centre of flour mixture; set aside. Whisk melted Becel® Original margarine with egg. Beat in granulated sugar, then buttermilk and vanilla. Add wet ingredients to flour mixture; stir just until moistened. Fold in rhubarb. Spoon into prepared pan. Sprinkle each muffin generously with walnut mixture. Bake 25 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely. *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 8th, 2021

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