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Rhubarb Muffins with Walnut Streusel

We thought nothing could top our old rhubarb muffin recipe – and then we discovered walnut streusel.
  • Cooking time25 min
  • Prep time15 min
  • Portions 16
recipe image Rhubarb Muffins with Walnut Streusel

Ingredients

  • 1 1/2 cups (375 mL) ground walnuts
  • 1/4 cup (60 mL) firmly packed light brown sugar
  • 1 1/8 tsp. (5.5 mL) ground cinnamon
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 1 tsp. (5 mL) baking powder
  • 1/2 tsp. (2 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1/2 cup (125 mL) Becel® Original margarine, melted and cooled
  • 1 egg
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) 1% buttermilk
  • 1 1/2 tsp. (7 mL) vanilla extract
  • 1 1/2 cups (375 mL) rhubarb

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 350° F (180° C). Lightly spray 12-cup muffin pan or line with cupcake liners*; set aside.
  2. Combine walnuts, brown sugar and 0.5 mL cinnamon in small bowl for topping; set aside.
  3. Combine flours, baking powder, baking soda, salt and remaining 5 mL cinnamon in large bowl. Make well in centre of flour mixture; set aside.
  4. Whisk melted Becel® Original margarine with egg. Beat in granulated sugar, then buttermilk and vanilla. Add wet ingredients to flour mixture; stir just until moistened. Fold in rhubarb. Spoon into prepared pan. Sprinkle each muffin generously with walnut mixture.
  5. Bake 25 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.
*use a second muffin pan to bake the remaining 4 muffins, or bake them after the first twelve are done. Fill the empty muffin pans with water for even baking. Please see nutrition information for sugar content.