Home > Recipes > Easy Rhubarb Muffins

Easy Rhubarb Muffins Recipe

Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.

This recipe is:

Quick

[X]

Rate Easy Rhubarb Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Easy Rhubarb Muffins Recipe

Prep/Total Time: 30 min.

Yield: 15 Servings

15 15 30

Ingredients

1-1/4 cups packed brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 egg
1 cup buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped nuts
TOPPING:
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1/3 cup sugar

Directions

In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake at 375° for 15-18 minutes. Yield: 15 muffins.

Nutritional Facts 1 serving (1 each) equals 274 calories, 11 g fat (2 g saturated fat), 17 mg cholesterol, 226 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Muffins in Bountiful Harvest Cookbook , p93

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas