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Rhubarb Lemon Muffins

 Rhubarb Lemon Muffins
Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
12 ServingsPrep: 15 min. Bake: 20 min.


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup plus 1-1/2 teaspoons sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 tablespoon grated lemon peel
  • 1-3/4 cups sliced fresh or frozen rhubarb


  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt
  • and ginger. In a small bowl, combine the eggs, buttermilk, oil and
  • lemon peel. Stir into dry ingredients just until moistened. Fold in
  • rhubarb.
  • Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining
  • sugar. Bake at 375° for 20-25 minutes or until a toothpick
  • inserted near the middle comes out clean. Cool for 5 minutes before
  • removing from pan to a wire rack.
  • Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 203 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 221 mg sodium,

2 of 2

Rhubarb Lemon Muffins (continued)

Nutritional Facts: 35 g carbohydrate, 1 g fiber, 4 g protein.