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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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5 11
Publisher Photo
"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

Reviews for Rhubarb Nut Muffins

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Mar. 1, 2016

"Scrumptious"

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."

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