About this recipe:These muffins are easy to make and taste fabulous! They are packed with rhubarb and have a crunchy sweet cinnamon topping. The perfect treat anytime of the day.
Makes: 24 muffins
310g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
175g dark brown soft sugar
125ml vegetable oil
1 teaspoon vanilla extract
185g diced rhubarb
60g chopped walnuts
1 tablespoon melted butter
5 tablespoons caster sugar
1 teaspoon ground cinnamon
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease two 12-hole muffin tins or line with paper cases.
In a medium bowl, stir together the flour, bicarbonate of soda, baking powder and salt. In a separate bowl, beat the dark brown soft sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared muffin tins, filling almost to the top. In a small bowl, stir together the melted butter, caster sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the tins for at least 10 minutes before removing.
There mightn't be a better use of rhubarb! These muffins are absolutely gorgeous. The crumbly topping is a must. I could see how you could leave out the walnuts if wished, or another nut like almonds, pecans or hazelnuts would work well. Make these, you won't regret it! - 12 Mar 2012