Soft and moist rhubarb muffins made with buttermilk, brown sugar, and fresh rhubarb pieces, finished with a sweet cinnamon streusel topping.

Scale

2½ cups all-purpose flour

1 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1¼ cups packed brown sugar

1½ cups chopped rhubarb (½-inch pieces)

½ teaspoon salt

1 teaspoon baking powder

½ cup vegetable oil (or canola oil)

1 teaspoon baking soda

½ cup chopped walnuts (optional)

Streusel Topping

⅓ cup granulated sugar

1 tablespoon melted butter

1 teaspoon ground cinnamon

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1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin pan.

2. In a bowl whisk together flour, baking powder, baking soda, and salt.

3. In another bowl mix brown sugar, egg, buttermilk, oil, and vanilla extract until smooth.

4. Add the wet mixture to the dry ingredients and stir gently until just combined.

5. Fold in chopped rhubarb and walnuts if using.

6. Divide batter evenly between muffin cups filling about three-quarters full.

7. In a small bowl mix sugar, melted butter, and cinnamon to create the streusel topping.

8. Sprinkle the streusel mixture over each muffin.

9. Bake for 18–22 minutes until tops are golden and a toothpick inserted in the center comes out clean.

10. Cool in the pan for 5 minutes, then transfer muffins to a rack to cool completely.

Frozen rhubarb can be used without thawing.

For strawberry rhubarb muffins add 1 cup chopped strawberries to the batter.

Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.