There’s a quaint farmer’s market not too far from my house on the Island that has the best fruit and veggie selection, all grown on Bainbridge. Every week I look forward to what they have, and this time rhubarb caught my eye. From the moment I spotted it, I knew some rhubarb muffins needed to happen. That way I could dress them up with maple and walnuts and still pass them off as breakfast. This no-mixer treat combines my favorite fruity-vegetable with a nutty, maple muffin and cinnamon crunch topping. Put them in the center of your next Spring brunch menu and let the cinnamon oat crumble do all the talking. Besides, everyone loves a good muffin, as unassuming as they are. And aren’t muffins just 1 spoonful of frosting away from being cupcakes?
To prepare the rhubarb for this recipe, trim the leaves (they should not be eaten) and rough ends and wash the stalks, then cut them into 1/4-1/2 inch pieces.
In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate larger mixing bowl, whisk together the brown sugar, egg, oil, buttermilk, maple syrup, and vanilla until smooth and combined. Add the flour mixture gradually to the wet ingredients, so the batter really has time to absorb the flour. Stir until just combined.
Add in the freshly chopped rhubarb and walnuts. Stir to evenly combine.
Grease or line a muffin pan with paper liners. This recipe yielded me about 18 muffins, so you may need more than 1 tray. Spoon the batter into each muffin cup, filling just about to the top.
In a small bowl, stir together the melted butter, white sugar, cinnamon, and oats. This will create a nice, crunchy topping that you can sprinkle over each muffin.
Bake at 350 for 25-28 minutes. The tops should be firm enough that they spring back when lightly pressed.
Let them cool in the pan for 10 minutes before removing.