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

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5 11 13
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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


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

Nutritional Facts

1 each: 307 calories, 15g fat (2g saturated fat), 22mg cholesterol, 210mg sodium, 39g carbohydrate (23g sugars, 1g fiber), 6g protein .


  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

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blardo 244750
Reviewed Mar. 1, 2016


habenaroman 227516
Reviewed Jun. 6, 2015

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

cbergan 225520
Reviewed Apr. 27, 2015

"These are really good."

danielleylee 221683
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:"

Kris Countryman 5521
Reviewed May. 28, 2014

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

sracieflea 3492
Reviewed Jan. 26, 2014

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

dakbg 3491
Reviewed Jun. 24, 2013

"Very moist and flavorful. They were a big hit with the family."

Hot Dodge 9875
Reviewed Jun. 4, 2013

"These muffins are really good. Another recipe I have uses too much oil and so the end product is oily and I didn't like that. These are perfect and I like the walnuts in them too. I even added a couple teaspoons of flax seeds. I'm definitely making these again. The topping is tasty too, I like the crunchiness of the brown sugar and walnuts."

Dannysngirl 200589
Reviewed Feb. 15, 2012

"These are delicious! I love that they are low sugar. I add a bit of cinnamon in the batter as well and reduce the sugar for the topping to 1/8 cup. Also use whole wheat flour for an extra burst of healthyness."

hartmr 5517
Reviewed Oct. 17, 2011

"Really good, will definitely make this again!"

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