Buttermilk Rhubarb Crumble Muffins
Per serving
2141.7kcal
25.2гProteins
71.6гFats
356.7гCarbs
One of our favorite ways to use rhubarb is in these muffins. The cinnamon-sugar crumble topping makes them especially yummy!
Ingredients
- cups packed brown sugar1 1⁄2
- cup canola oil↗1⁄2
- large egg↗1
- teaspoons vanilla↗2
- cup buttermilk↗1
- cups rhubarb, diced↗1 1⁄2
- cup whole wheat flour↗1⁄2
- cups white flour↗2
- teaspoon baking soda↗1
- teaspoon baking powder↗1
- teaspoon salt↗1⁄2
- Crumble
- tablespoons melted butter2
- cup white sugar↗2⁄3
- teaspoon cinnamon↗1
Step-by-step instructions
- 1
Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
- 2
In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
- 3
Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
- 4
Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
- 5
Crumble: Mix together crumble ingredients until well combined.
Source: food.com
Original recipe ↗
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