Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Original Buttermilk Rhubarb Lawsuit Muffins

Over 9000 downloads! This is the secret formula of one of my legendary recipes but in in a consumer friendly amount. (Actually I started with a small recipe and once it took off, in a restaurant I consulted for, I scaled it up into batches of 40 dozen!) Blueberries make these a summer hit or try apples anytime or banana chunk - anything you like but rhubarb is something I always have on hand in the freezer. This is my go-to fruit muffin recipe that never fails me.

Streusel Topping

1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1/3 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup finely chopped walnuts

1 1/3 cups light brown sugar, firmly packed
2/3 cup canola or vegetable oil 
2 teaspoons orange zest, optional (finely minced)
1 egg
1 cup buttermilk
2 teaspoons vanilla extract
2 1/2 cups to 2 3/4 cups all-purpose flour *
1/2  teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ½ cups chopped rhubarb, fresh or semi-frozen (better)

Preheat oven to 400 F. Line a baking sheet with parchment paper. Spray 12 muffin cups with nonstick cooking spray and line with muffin liners. Place the muffin tin on the baking sheet. Arrange oven rack to upper third position.

For the streusel, in a separate bowl, using your fingers or a fork, combine the sugar, flour, cinnamon, butter and nuts in small bow to make a crumbly streusel. Set aside.

In a large mixer bowl, whisk together the oil, brown sugar, citrus zest and egg. The mixture should be pasty and oil looking -that is ok. Stir in the vanilla and buttermilk, then the dry ingredients. When almost combined, fold in the rhubarb. If the batter seems too loose, add a few more tablespoons of flour to make batter a bit stiffer. Let batter stand 10 minutes. 

Using a large ice-cream scoop, scoop batter into muffin tins. Sprinkle streusel topping evenly over each muffin.  Place muffin tin on the prepared baking sheet.

Place muffins in oven and immediately reduce the temperature to 350 F. Bake until done about 25-30 minutes. Muffins should spring back when pressed lightly although being so streusel covered, it is hard to test quite that way. Just have faith. Leave muffins in pan for 5 minutes before removing.

Makes 9-12 muffins


© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page