Easy Rhubarb Muffins Recipe

5 1 1
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Easy Rhubarb Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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.
Originally published as Rhubarb Muffins in Bountiful Harvest Cookbook 1994, p93

Nutritional Facts

1 each: 274 calories, 11g fat (2g saturated fat), 17mg cholesterol, 226mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Rhubarb Muffins in Bountiful Harvest Cookbook 1994, p93

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Elora47 User ID: 2923037 16805
Reviewed Aug. 10, 2014

"Very good! I froze most of them and then thawed them out as needed and they were just as good, plus the topping stayed crunchy."

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