Brown Sugar Rhubarb Muffins Recipe

5 9 11
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Brown Sugar Rhubarb Muffins Recipe

Read Reviews
5 9 11
Publisher Photo
“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

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

Directions

In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 20 muffins.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Brown Sugar Rhubarb Muffins in Country Woman June/July 2007, p41

Nutritional Facts

1 each: 268 calories, 12g fat (1g saturated fat), 22mg cholesterol, 209mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g protein.

  • 3 cups all-purpose flour
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 2/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups diced fresh or frozen rhubarb
  • 1 cup chopped walnuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  1. In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 20 muffins.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Brown Sugar Rhubarb Muffins in Country Woman June/July 2007, p41

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Reviews forBrown Sugar Rhubarb Muffins

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nightskystar User ID: 1034705 249313
Reviewed Jun. 11, 2016

"EXCELLENT recipe!!!! yummy and moist and plenty of tart rhubarb flavor!!"

MY REVIEW
caroldonlon User ID: 3843987 226316
Reviewed May. 14, 2015

"We enjoyed the muffins. I did add cinnamon to the batter also. Don't forget to add the topping before baking. The recipe does not state that."

MY REVIEW
KristiBenshoof User ID: 4930503 97767
Reviewed May. 23, 2014

"These were very good. The whole family enjoyed them."

MY REVIEW
pamelag21 User ID: 1233367 77058
Reviewed Jul. 27, 2011

"Substituted half of the flour for whole wheat flour. Tasted great!"

MY REVIEW
kjirstinep User ID: 2736332 77057
Reviewed May. 28, 2011

"Very good! I used pecans instead of walnuts, just a personal preference"

MY REVIEW
jenolivia User ID: 2926064 172446
Reviewed May. 8, 2010

"enjoyed by the whole family!"

MY REVIEW
shelleymueller User ID: 1306334 169658
Reviewed May. 6, 2010

"My whole family loves these muffins, especially my teenage sons!"

MY REVIEW
sugarbrown User ID: 3226944 97766
Reviewed Jul. 28, 2008

"Thank you for this recipe.  It's wonderful.  I have so much rhubarb, and this is a staple!

Cindy
http://www.jbkpottery.com"

MY REVIEW
Lil S User ID: 2146266 98604
Reviewed Jun. 27, 2008

"These are very,very delicious muffins. I also bake them for the Farmers' Market that I do and they are the first to go."

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