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Rhubarb Nut Muffins Recipe
Rhubarb Nut Muffins Recipe photo by Taste of Home

Rhubarb Nut Muffins Recipe

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"Muffins are my weakness!" confesses Mary Kay Morris of Cokato, Minnesota. "When I make these to take to a gathering, I always come home with an empty plate."
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 10 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup canola oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh or frozen rhubarb
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 each) equals 307 calories, 15 g fat (2 g saturated fat), 22 mg cholesterol, 210 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
  2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 10 muffins.
Originally published as Rhubarb Nut Muffins in Taste of Home April/May 1996, p12

Nutritional Facts

1 serving (1 each) equals 307 calories, 15 g fat (2 g saturated fat), 22 mg cholesterol, 210 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Rhubarb Nut Muffins

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 6, 2015

"Very good. I may add a little more rhubarb next time."

MY REVIEW
Reviewed Apr. 27, 2015

"These are really good."

MY REVIEW
Reviewed Mar. 1, 2015

"These turned out very nicely! I made several changes to lighten them up a bit. I also tweaked the batter to yield 12 vs 10 muffins. By changing over some of the oil to flaxseed and using 1/2 whole wheat pastry flour vs all AP flour. I also decreased the sugar content in these as well. I swapped out walnuts and used pecans instead, plush added a few more spices. If you would like to see the lighted up recipe check out my blog: http://www.apinchofluv.com/wordpress/2015/03/01/pecan-crumble-rhurbarb-muffins/"

MY REVIEW
Reviewed May. 28, 2014

"These are to die for but oh so wicked in carbs ,calories, and fats."

MY REVIEW
Reviewed Jan. 26, 2014

"Awesome! Perfect muffin recipe, moist, flavorful, delicious!"

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