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Rhubarb Muffins with Walnut Streusel

  • Cooking time25 min
  • Prep time15 min
  • Makes 16 muffins
recipe image Muffins à la rhubarbe avec streusel à la noix


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

Nutrition facts

Calories from Fat100.00
Total Fat11.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat4.500 g
Monounsaturated Fat4.500 g
Cholesterol10 mg
Sodium210 mg
Total Carbs32.00 g
Dietary Fiber2.0 g
Sugars17.00 g
Protein5.00 g
Calcium6 %
Iron6.00 %
Potassium140.000 mg
Omega-30.90 g
Omega-63.40 g
Vitamin C2.0 %
Vitamin A8.0 %


  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.