Easy Rhubarb Muffins
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Ingredients
- 1-1/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup buttermilk
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1-1/2 cups diced fresh rhubarb
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup chopped nuts
- TOPPING:
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, softened
- 1/3 cup sugar
Reviews
My husband insisted he didn't like rhubarb, so I baked these muffins and did not tell him they were rhubarb. He loved them! He said they were the best muffins he had ever eaten. Instead of 15 standard muffins, I made seven jumbo muffins and baked them for 23 minutes. Also, I used frozen rhubarb - no need to defrost. They were perfect. I did eventually tell my husband that the muffins were rhubarb. I will bake these muffins often.
Love these!! they are wonderful I rarely have buttermilk around, just put a teaspoon of vinegar in a one cup measure, fill with milk, and let sit for 5 mins. instant buttermilk!!
Made these this morning, and wow! I’ve made a lot of different rhubarb recipes over the years, and I’m happy to say this is one of the very best! The muffins are light and bursting with fresh flavor. Even my hubby said they were great...adding this recipe to my favorites. Thanks for another winner, TOH!
Very good! I froze most of them and then thawed them out as needed and they were just as good, plus the topping stayed crunchy.