Deliciously moist rhubarb muffins with a crunchy cinnamon-sugar topping! In fact, you could use apples instead of rhubarb when it is not in season.
I prepared these just as the recipe specified and I couldn't be more pleased. I'm sure I chose this recipe to begin with because of the buttermilk - I tend to love any batter, be it cakes, muffins or breads, that includes it. There's just something about buttermilk that seems to guarantee a moist and tender result. That was the case here too. They're a lovely, light and moist muffin, with a pleasant combination of sugar and spice that contrasts perfectly with the tart rhubarb. I liked the brown sugar here, which made these a rich beige in color and gave them just the slightest caramel-y, or butterscotch-y hint of flavor. I particularly liked the topping, which a friend introduced me to many years ago - she topped her banana bread with it! It's buttery, cinnamon-y and a little crunchy, a nice change from the typical streusel that includes flour. These muffins, while nicely rounded, don't rise terribly high, which I actually liked because the topping stayed put and covered the top of the muffins. I baked these in paper liners for 18 minutes - they were perfectly done and I had no problems with the muffins sticking to the liners. I had no issues with these at all, and would not do anything differently with this recipe. - 07 Jun 2010 (Review from Allrecipes US | Canada)
I LOVED this recipe, the taste was great and the muffin was moist enough. I used about half of the topping though.. I've also made different variations of this with apples, cranberries, etc. The basic batter fits really well with any addition. - 08 Jan 2010 (Review from Allrecipes US | Canada)
My wife made these muffins the other night and they were fantastic. What was particularly good about them was the contrast between the tartness of the rhubarb and the sweetness of the muffin. Best hot out of the oven, but wonderful for days after. - 05 Jan 2009 (Review from Allrecipes US | Canada)