Rhubarb Walnut Muffins

I love rhubarb - it is so sweet-tart and delicious and you can chop it up and store it in the freezer to use throughout the year in pies.  These muffins are another perfect use for rhubarb, with a sugary, crunchy top, and bites of walnut and rhubarb throughout.  

Rhubarb Walnut Muffins

Makes 18 muffins

Ingredients

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups brown sugar

1/2 cup vegetable oil

1 egg

1 teaspoon vanilla

1 cup buttermilk

1 1/2 cups diced rhubarb, fresh or frozen

1/2 cup chopped walnuts

1 tablespoon butter, melted

1/3 cup granulated sugar

1 teaspoon cinnamon

Preheat oven to 350 degrees.  Prepare a muffin pan with cooking spray or line with paper muffin liners.  

In a medium bowl, stir together the flour, baking soda, baking powder, and salt.  In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with a mixer until smooth.  Pour in the dry ingredients and mix by hand until just blended.  It is okay if a few white streaks remain.  Gently stir in rhubarb and walnuts.  Spoon the batter into the prepared cups, filling almost to the top.  In a small bowl.,  stir together the melted butter, granulated sugar and cinnamon.  Sprinkle about 1 teaspoon of cinnamon-sugar mixture onto the top of each muffin.  

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