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Rhubarb Nut Muffins Recipe

Rhubarb Nut Muffins Recipe

"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 YIELD: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

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.

Nutritional Facts

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

Reviews for Rhubarb Nut Muffins

Sort By :
MY REVIEW
blardo 244750
Reviewed Mar. 1, 2016

"Scrumptious"

MY REVIEW
habenaroman 227516
Reviewed Jun. 6, 2015

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

MY REVIEW
cbergan 225520
Reviewed Apr. 27, 2015

"These are really good."

MY REVIEW
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: http://www.apinchofluv.com/wordpress/2015/03/01/pecan-crumble-rhurbarb-muffins/"

MY REVIEW
Kris Countryman 5521
Reviewed May. 28, 2014

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

MY REVIEW
sracieflea 3492
Reviewed Jan. 26, 2014

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

MY REVIEW
dakbg 3491
Reviewed Jun. 24, 2013

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
hartmr 5517
Reviewed Oct. 17, 2011

"Really good, will definitely make this again!"

MY REVIEW
reddress 10491
Reviewed Oct. 14, 2009

"I have made these muffins and we love them .When we rhubard fresh from are patch, I make these muffins."

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