Buttermilk Rhubarb Crumble Muffins
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
2-3 dozen
ingredients
- 1 1⁄2 cups packed brown sugar
- 1⁄2 cup canola oil
- 1 large egg
- 2 teaspoons vanilla
- 1 cup buttermilk
- 1 1⁄2 cups rhubarb, diced
- 1⁄2 cup whole wheat flour
- 2 cups white flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
-
Crumble
- 2 tablespoons melted butter
- 2⁄3 cup white sugar
- 1 teaspoon cinnamon
directions
- Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
- In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
- Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
- Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
- Crumble: Mix together crumble ingredients until well combined.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I downloaded this recipe years ago, but only got round to making them today. They are delicious - with a couple of changes. I'm vegan so just left out the egg, but I still found the mixture very wet. Next time I'll reduce one of the other liquids and/or leave out the applesauce (not something we use in the UK anyway). Also I find measuring everything in cups extremely irritating - especially solids such as rhubarb (how do you measure out 1 1/2 cups of rhubarb?!) so as I was measuring everything out I weighed it and wrote it out on the recipe for next time, and used 1/2lb of rhubarb (which worked out well). Also the topping is not a 'crumble' - it's just cinnamon sugar. I probably won't use it next time, or maybe I'll add some oats to it.
-
Holy moly, could there be a more perfect muffin recipe? The crumble sort of melted to make a sugary crust on top which wasn't quite what I expected, but it was delicious. The texture of the muffins themselves was unbelievable -- fluffy and moist. The rhubarb added a perfect dash of tartness, and the mix wasn't overly sweet. I didn't even get a chance to take pictures of them because my family devoured them so quickly! Thanks so much for sharing.
RECIPE SUBMITTED BY
I am the wife of my wonderful husband John and the mother of 3 boys, Zander 5yrs, Asher 2 1/2yrs, and Tiernan 10 months. We live in and love Alaska. I love to hike and camp and go running in the mountains. I work part time as a hairstylist in a little salon in my home. I also enjoy scrap-booking, photography, and reading a really good book(my latest was Twilight by Stephenie Meyer). And I love to cook, especially bake!
How I rate recipes:
5 Stars - This recipe is perfect. I would recommend it to others and would definitely make again.
4 Stars - This recipe was good but I would change something in it next time.
3 Stars - This is a recipe I would not make again, but it was ok.
2 Stars - I would not make this recipe again and we didn't like it at all.
1 Star - This recipe did not work out or the taste was unappealing and I wouldn't make it again.