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Brown Sugar Rhubarb Muffins Recipe

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5 9 11
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“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 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 each: 268 calories, 12g fat (1g saturated fat), 22mg cholesterol, 209mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g 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


Reviews for Brown Sugar Rhubarb Muffins

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
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MY REVIEW
nightskystar 249313
Reviewed Jun. 11, 2016

"EXCELLENT recipe!!!! yummy and moist and plenty of tart rhubarb flavor!!"

MY REVIEW
caroldonlon 226316
Reviewed May. 14, 2015

"We enjoyed the muffins. I did add cinnamon to the batter also. Don't forget to add the topping before baking. The recipe does not state that."

MY REVIEW
KristiBenshoof 97767
Reviewed May. 23, 2014

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

MY REVIEW
pamelag21 77058
Reviewed Jul. 27, 2011

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

MY REVIEW
kjirstinep 77057
Reviewed May. 28, 2011

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

MY REVIEW
jenolivia 172446
Reviewed May. 8, 2010

"enjoyed by the whole family!"

MY REVIEW
shelleymueller 169658
Reviewed May. 6, 2010

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

MY REVIEW
sugarbrown 97766
Reviewed Jul. 28, 2008

"Thank you for this recipe.  It's wonderful.  I have so much rhubarb, and this is a staple!

Cindy
http://www.jbkpottery.com"

MY REVIEW
Lil S 98604
Reviewed Jun. 27, 2008

"These are very,very delicious muffins. I also bake them for the Farmers' Market that I do and they are the first to go."

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