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Rhubarb Muffins

 Rhubarb Muffins
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1 egg
  • 1-1/4 cups packed brown sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups diced fresh rhubarb
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon butter, melted

Directions

  • In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla;
  • beat for 1 minute. Combine dry ingredients; stir into sugar mixture
  • just until moistened. Fold in rhubarb and walnuts.
  • Fill greased or paper-lined muffin cups three-fourths full. Combine
  • topping ingredients; sprinkle over muffins. Bake at 375° for
  • 20-25 minutes or until muffins test done. Yield: 1 dozen.

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Rhubarb Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 337 calories, 13 g fat (2 g saturated fat), 19 mg cholesterol, 277 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.