breakfastandbrunch.rhubarbstreuselmuffins 2B 25284 2529
breakfastandbrunch.rhubarbstreuselmuffins 2B 25284 2529

I’m still here!  Sorry, for being absent for a few weeks but it is that special time of year when we can finally be outside again and it feels great to be unplugged for a while.  I call it my 3G season – Garden, Golf and Grandchildren!


The garden is bursting with early spring blooms (and many weeds which need pulling) but my biggest planting chores are yet to come.  The containers and bedding plants will hopefully be planted in the next week or so, weather permitting.


At a recent sleepover at our home, we taught our grandsons how to play Crazy Eights and they each had a turn ‘driving’ the garden tractor with their Papa. We love spending time with those boys ♥

I’m excited to bring you this delicious rhubarb muffin recipe for those of you who are rhubarb lovers out there, as I am!  A few years ago I planted my little rhubarb patch and have never regretted that decision. 


This Rhubarb Streusel Muffin recipe combines brown sugar in the batter and also a little mixed with butter and cinnamon for a tasty streusel topping.  I’ve made this recipe twice in the past two weeks as they have made a rhubarb convert out of my husband. 

Happy May and Happy Mother’s Day!

Rhubarb Streusel Muffins

Makes about 24, depending on how full the muffin cups are filled. 

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups diced rhubarb
1/2 cup chopped pecans

Streusel Toppping:

1 tablespoon melted butter
1/3 cup brown sugar
1-1/2 cinnamon

Preheat the oven to 350 degrees F (175 degrees C).

Spray 12 cup muffin pans with non stick baking spray (with flour added – such as Bakers Joy) or line with paper liners.

In a 3 cup bowl, stir together the flour, baking soda, baking powder and salt.

In a stand mixer or large bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and chopped pecans.

In a small bowl, mix together the melted butter, brown sugar and cinnamon until blended together.

Spoon the batter into the prepared cups, filling almost to the top, and then sprinkle with about 1 teaspoon or so of the streusel mixture. 

Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for about 10 minutes before removing.

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