I prepared these just as the recipe specified and I couldn't be more pleased. I'm sure I chose this recipe to begin with because of the buttermilk - I tend to love any batter, be it cakes, muffins or breads, that includes it. There's just something about buttermilk that seems to guarantee a moist and tender result. That was the case here too. They're a lovely, light and moist muffin, with a pleasant combination of sugar and spice that contrasts perfectly with the tart rhubarb. I liked the brown sugar here, which made these a rich beige in color and gave them just the slightest caramel-y, or butterscotch-y hint of flavor. I particularly liked the topping, which a friend introduced me to many years ago - she topped her banana bread with it! It's buttery, cinnamon-y and a little crunchy, a nice change from the typical streusel that includes flour. These muffins, while nicely rounded, don't rise terribly high, which I actually liked because the topping stayed put and covered the top of the muffins. I baked these in paper liners for 18 minutes - they were perfectly done and I had no problems with the muffins sticking to the liners. I had no issues with these at all, and would not do anything differently with this recipe.
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I prepared these just as the recipe specified and I couldn't be more pleased. I'm sure I...