Crunchy Topped Rhubarb Muffins

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.

Whisk together brown sugar, oil, and eggs in a large bowl until well combined.

Stir in buttermilk and vanilla extract until the mixture is smooth.

In a separate bowl, whisk together flour, baking soda, and salt.

Fold the dry ingredients into the wet mixture until just combined; do not overmix.

Gently fold in the chopped rhubarb until evenly distributed throughout the batter.

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Sprinkle the chopped nuts over the top of each muffin as the crunchy topping.

Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Remove from the oven and let the muffins cool in the tin for 5 minutes before turning out onto a wire rack.