Nutty Rhubarb Muffins Recipe

4.5 5 5
Nutty Rhubarb Muffins Recipe
Nutty Rhubarb Muffins Recipe photo by Taste of Home
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Nutty Rhubarb Muffins Recipe

Read Reviews
4.5 5 5
Publisher Photo
This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 cup buttermilk or sour milk
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup diced rhubarb
  • 1/2 cup chopped nuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped nuts
  • 1/2 teaspoon ground cinnamon

Directions

In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla; mix well. Set aside.In a medium mixing bowl, combine flour, baking soda and salt. Add egg mixture; nuts and rhubarb and fold in. Stir just until combined. Spoon the batter into 12 greased muffin cups. Mix together topping ingredients; sprinkle over tops of muffins. Bake at 375° for 20 minutes or until muffins test done. Yield: 1 dozen.
Originally published as Nutty Rhubarb Muffins in Country June/July 1993, p51

Nutritional Facts

1 each: 259 calories, 11g fat (1g saturated fat), 18mg cholesterol, 175mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.

  • 3/4 cup packed brown sugar
  • 1/2 cup buttermilk or sour milk
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup diced rhubarb
  • 1/2 cup chopped nuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped nuts
  • 1/2 teaspoon ground cinnamon
  1. In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla; mix well. Set aside.In a medium mixing bowl, combine flour, baking soda and salt. Add egg mixture; nuts and rhubarb and fold in. Stir just until combined. Spoon the batter into 12 greased muffin cups. Mix together topping ingredients; sprinkle over tops of muffins. Bake at 375° for 20 minutes or until muffins test done. Yield: 1 dozen.
Originally published as Nutty Rhubarb Muffins in Country June/July 1993, p51

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Happygirl9 User ID: 8420659 229421
Reviewed Jul. 12, 2015

"Wasn't crazy about the rhubarb. The second time I made these, I added cinnamon and pumpkin pie spice to the muffin dough and served them as cinnamon muffins. Oh and I used a mini muffin tin and subtracted a few baking minutes. Delicious."

MY REVIEW
Pam-3BoysMama User ID: 5611371 35312
Reviewed May. 19, 2014

"These are the best muffins ever. I bake a LOT of muffins, and these absolutely top the list. I've never really enjoyed rhubarb until I made these. Even my very picky husband said these were amazing. They rose beautifully and had a very nice texture - not too dense and not too dry. I will definitely be making these again. I need to plant more rhubarb."

MY REVIEW
Pianogirl22 User ID: 6495641 50637
Reviewed May. 27, 2012

"Delicious!!!!! Will never try another recipe!"

MY REVIEW
Marsha Plum User ID: 3161668 14777
Reviewed Apr. 16, 2012 Edited May. 9, 2016

"These muffins are Great!!! They are so easy to make. I have had this receipe for over 15 years and I look forward to making them every spring when the rhubarb is fresh."

MY REVIEW
beverly rytlewski User ID: 280623 35155
Reviewed Apr. 21, 2010

"EXCELLENT!!!!"

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