Rhubarb Muffins With Walnut Streusel Recipe

Name: Rhubarb Muffins With Walnut Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped walnuts; 2 tablespoons firmly packed brown sugar; 1 1/8 teaspoons ground cinnamon divided; 1 1/2 cups all-purpose flour; 1 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup promise spread-stick; 1 eggs; 1 cup granulated sugar; 1 cup buttermilk; 1 1/2 teaspoons vanilla extract; 1 1/2 cups rhubarb finely chopped

Servings: persons

3/4 cup chopped walnuts
2 tablespoons firmly packed brown sugar
1 1/8 teaspoons ground cinnamon divided
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup promise spread-stick
1 eggs
1 cup granulated sugar
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 1/2 cups rhubarb finely chopped

1
Preheat oven to 350u00b0. Lightly spray 16 muffin cups with nonstick cooking spray or line with paper cupcake liners; set aside.
2
In medium bowl, combine walnuts, brown sugar and 1/8 teaspoon cinnamon; set aside.
3
In large bowl, combine flours, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon. Make a well in center of flour mixture; set aside.
4
In medium bowl, with wire whisk, combine Promise(R) Spread-stick and egg. Stir in granulated sugar, then buttermilk and vanilla; mix until smooth. Stir buttermilk mixture into flour mixture just until moistened. Gently stir in rhubarb. Evenly spoon batter into prepared muffin cups. Evenly sprinkle with walnut streusel, pressing gently.
5
Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes. Remove muffins from pan; cool completely.

1084

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup chopped walnuts, 2 tablespoons firmly packed brown sugar, 1 1/8 teaspoons ground cinnamon divided, 1 1/2 cups all-purpose flour, and more.

Yes, Rhubarb Muffins With Walnut Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Muffins With Walnut Streusel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions