Brown Sugar Rhubarb Muffins Recipe

Publisher Photo
“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 20 servings

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 2/3 cup canola oil
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups diced fresh or frozen rhubarb
  • 1 cup chopped walnuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 each) equals 268 calories, 12 g fat (1 g saturated fat), 22 mg cholesterol, 209 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 20 muffins.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Brown Sugar Rhubarb Muffins in Country Woman June/July 2007, p41

Nutritional Facts

1 serving (1 each) equals 268 calories, 12 g fat (1 g saturated fat), 22 mg cholesterol, 209 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Brown Sugar Rhubarb Muffins

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 23, 2014

"These were very good. The whole family enjoyed them."

MY REVIEW
Reviewed Jul. 27, 2011

"Substituted half of the flour for whole wheat flour. Tasted great!"

MY REVIEW
Reviewed May. 28, 2011

"Very good! I used pecans instead of walnuts, just a personal preference"

MY REVIEW
Reviewed May. 8, 2010

"enjoyed by the whole family!"

MY REVIEW
Reviewed May. 6, 2010

"My whole family loves these muffins, especially my teenage sons!"

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