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Rhubarb Lemon Muffins

5 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

Updated: Oct. 20, 2022
Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
Rhubarb Lemon Muffins
Rhubarb Lemon Muffins Recipe photo by Taste of Home
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup plus 1-1/2 teaspoons sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 tablespoon grated lemon zest
  • 1-3/4 cups sliced fresh or frozen rhubarb

Directions

  1. In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb.
  2. Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 each: 203 calories, 6g fat (1g saturated fat), 36mg cholesterol, 221mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.