Rhubarb streusel muffins

    40 min

    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.

    413 people made this

    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 egg
    • 1 teaspoon vanilla extract
    • 225g buttermilk
    • 185g diced rhubarb
    • 60g chopped walnuts
    • 1 tablespoon melted butter
    • 5 tablespoons caster sugar
    • 1 teaspoon ground cinnamon

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease two 12-hole muffin tins or line with paper cases.
    2. 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.
    3. 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.

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    Reviews in English (411)


    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


    Can I use tinned rhubarb ? If so do I use they same amount ? Thanks  -  30 Apr 2013


    These mufins are delicious and a great way to get rhubarb into kids! The cinammon topping really finshes them off.  -  21 May 2012