Rhubarb Muffins

01Method

1. 1

   Heat the oven to 350°F (175°C). Grease two 12-cup muffin tins or line them with paper liners.

2. 2

   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate large bowl, use an electric mixer to beat the brown sugar, buttermilk, oil, egg, and vanilla until well combined. Add the dry ingredients and fold in by hand just until the batter comes together. Stir in the rhubarb and walnuts. Divide the batter among the prepared cups, filling each nearly to the rim.

3. 3

   For the streusel topping, combine the white sugar, butter, and cinnamon in a small bowl. Scatter roughly a teaspoon of the mixture over each muffin.

4. 4

   Bake until the tops spring back when gently pressed, about 25 minutes. Let the muffins rest in the pans for 10 minutes before serving warm or moving to a wire rack to cool fully.