Buttermilk-Rhubarb Muffins with a Sugar Crumble Topping
The crunchy sugar topping on these Buttermilk Rhubarb Muffins makes them divine! So easy, moist, and super-yummy! You could even make them gluten-free by substituting the flour with a gluten-free 1:1 ratio mix. I find this gf mix at the local bulk food store.
For the crumble topping
- 1/2 cup white sugar
- 2 tbsp melted butter or margarine
- 2 tsp cinnamon
- 2.5 cups flour
- 1.5 cups brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 egg lightly beaten
- 1 cup buttermilk
- 2/3 cups oil
- 1 tsp vanilla
- 2 cups finely chopped rhubarb
Combine topping ingredients (sugar, melted butter, and cinnamon) and set aside.
Combine dry muffin ingredients: flour, sugar, salt, baking soda and cinnamon in large bowl.
Combine egg, oil, buttermilk and vanilla in separate bowl.
Add wet ingredients to dry and stir gently.
Fold in rhubarb until just mixed.
Fill muffin liners 1/2 to 3/4 full and sprinkle with sugar/butter/cinnamon topping.
Bake 18 minutes at 375ºF or until toothpick inserted comes out clean
Remove from oven and transfer muffins from tin to cooling rack