Rhubarb Nut Muffins

These rhubarb muffins are built for rhubarb season: diced fresh rhubarb and chopped walnuts folded into a brown sugar buttermilk batter, then crowned with a cinnamon-walnut-brown sugar streusel that crisps up in the oven.

Brown sugar instead of white gives these a deeper, almost caramel sweetness that stands up to rhubarb’s sharp tartness. The buttermilk works with the baking soda to create lift while adding its own tangy note that complements the rhubarb. Oil rather than butter keeps the crumb moist and tender for days.

The streusel topping is what pushes these from good to great. Brown sugar, chopped walnuts, and cinnamon sprinkled on before baking creates a crunchy, sweet cap that contrasts with the soft, tart interior. Every muffin gets a little hat of crunch.

Stir the wet into the dry just until moistened. You should still see a few streaks of flour. Overmixing develops the gluten and turns muffins tough and domed with tunnels running through them instead of tender and even.

Kitchen Tips

• Dice the rhubarb small, about ¼ inch. Large chunks create wet pockets that don’t bake through and can make the muffin fall apart
• Use fresh rhubarb, not frozen. Frozen rhubarb releases too much water as it thaws and makes the batter soggy
• Fill cups two-thirds full, not more. These rise well and will overflow if you pack them too full
• Cool 10 minutes in the pan before removing. The muffins are fragile when hot

Variations

• Strawberry rhubarb: Replace half the rhubarb with diced fresh strawberries for a sweeter, fruitier muffin
• Orange rhubarb: Add the zest of one orange to the batter for a citrus note that pairs beautifully with the tart rhubarb