RHUBARB STREUSEL MUFFINS

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Rhubarb Streusel Muffins image

These muffins are wonderfully moist. The struesel adds a nice sweetness. I freeze rhubarb in 1 1/2 cup bags while it is in season, so I can make these year round.

Provided by Just Call Me Martha

Categories     Quick Breads

Time 30m

Yield 12 med. muffins, 12 serving(s)

Number Of Ingredients 14

1 cup brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups rhubarb, chopped
1/2 cup chopped pecans or 1/2 cup walnuts
1/3 cup sugar
1 tablespoon cinnamon
1 tablespoon butter

Steps:

  • Mix brown sugar, oil, egg and vanilla.
  • Sift together flour, baking soda, baking powder and salt.
  • Add to dry ingredients along with buttermilk.
  • Add rhubarb and chopped pecans.
  • Pour into muffin cups.
  • Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
  • Bake at 400 degrees for 20 minutes.

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