The Inn at the Round Barn Farm

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Diamond Collection
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Recipe

Rhubarb Streusel Muffins: Breakfast-Brunch

Servings: 12

Prep time:30 minutes

Ingredients:

  • 1 1/4 cups firmly packed brown sugar

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 1 egg

  • 2 teaspoons vanilla extract

  • 1 1/2 cups diced rhubarb

  • 2 1/2 cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar

  • 1/2 cup chopped nuts (your choice)

  • 1 tablespoon butter, melted

  • 2 teaspoons cinnamon

Step 1:

Combine the brown sugar, buttermilk, oil, egg and vanilla in a large bowl. Add the rhubarb. Stir together the flower, baking soda, baking powder and salt in a bowl. Add the flour mixture to the rhubarb mixture. Stir until blended.

Step 2:

Spoon the batter into 12 greased muffin cups, filling 2/3 full. Combine the granulated sugar, nuts, butter and cinnamon in a bowl. Sprinkle over the tops of the muffins. Bake at 400 degrees for 20 to 25 minutes or until golden brown.

Step 3:

Note: You may substitute other fruit for the rhubarb. Our favorite is raspberries.

Step 4:

Lighter version: Use 1 cup brown sugar, 1/4 cup oil, 1/2 teaspoon vanilla extract and 1 3/4 cups flour. For topping, use 2 tablespoons quick-cooking oats, 1/4 cup sugar, 3 tablespoons butter and 2 teaspoons cinnamon.

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Contact Us

  • Address 1661 East Warren Road
    Waitsfield, VT 05673
    USA
  • Phone+1-802-496-2276
  • Fax+1-802-496-2276
  • EmailContact Innkeeper