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Home Breads, Rolls & Pastries Bread Recipes Muffins

Buttermilk Rhubarb Muffins

Name: Buttermilk Rhubarb Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 muffins.
Ingredients: 2-1/2 cups all-purpose flour; 1 cup packed brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 egg; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups diced fresh or frozen rhubarb

4 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 25 min.

Makes

16 muffins

Updated: Jan. 29, 2023

A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.

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Ingredients

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb

Directions

In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 each: 198 calories, 7g fat (1g saturated fat), 14mg cholesterol, 204mg sodium, 30g carbohydrate (15g sugars, 1g fiber), 3g protein.

Buttermilk Rhubarb Muffins

Ingredients

Directions

Nutrition Facts

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