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Brown Sugar Rhubarb Muffins Recipe

“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. YIELD:20 servings


  • 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
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon


  • 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.

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

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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."

Reviewed May. 23, 2014

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

Reviewed Jul. 27, 2011

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

Reviewed May. 28, 2011

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

Reviewed May. 8, 2010

"enjoyed by the whole family!"

Reviewed May. 6, 2010

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

Reviewed Jul. 28, 2008

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


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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