Rhubarb Streusel Muffins

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“These muffins are wonderfully moist. The struesel adds a nice sweetness. I freeze rhubarb in 1 1/2 cup bags while it is in season, so I can make these year round.”
READY IN:
30mins
SERVES:
12
YIELD:
12 med. muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix brown sugar, oil, egg and vanilla.
  2. Sift together flour, baking soda, baking powder and salt.
  3. Add to dry ingredients along with buttermilk.
  4. Add rhubarb and chopped pecans.
  5. Pour into muffin cups.
  6. Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
  7. Bake at 400 degrees for 20 minutes.

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