Rhubarb Cardamom Crumble Muffins

Rhubarb Cardamom Crumble Muffins

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From: EatingWell.com, February 2017

Cardamom lends a fragrant flavor to these whole-wheat rhubarb muffins that are great for a healthy snack or grab-and-go breakfast. If using frozen rhubarb, measure it before thawing and drain excess liquid before using.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Crumble Topping
  • ¼ cup white whole-wheat flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • ½ teaspoon ground cinnamon
  • Muffins
  • 1¾ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½- ¾ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup packed brown sugar
  • ¼ cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups chopped rhubarb, fresh or frozen (thawed)


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
  2. To prepare topping: Combine ¼ cup flour, 2 tablespoons each brown sugar and butter and ½ teaspoon cinnamon in a small bowl.
  3. To prepare muffins: Whisk flour, baking powder, cardamom to taste, cinnamon, baking soda and salt in a medium bowl. Whisk brown sugar and melted butter in a large bowl. Add buttermilk, egg and vanilla and whisk to combine. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in rhubarb. Divide the batter among the prepared muffin cups. Sprinkle with the topping.
  4. Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and cool at least 5 minutes more before serving.
  • Equipment: Muffin tin with 12 ( ½-cup) cups

Nutrition information

  • Serving size: 1 muffin each
  • Per serving: 159 calories; 6 g fat(4 g sat); 2 g fiber; 24 g carbohydrates; 4 g protein; 2 mcg folate; 16 mg cholesterol; 8 g sugars; 7 g added sugars; 203 IU vitamin A; 1 mg vitamin C; 92 mg calcium; 3 mg iron; 203 mg sodium; 119 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ other carbohydrate

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