Rhubarb Lemon Muffins Recipe

5 4 6
Rhubarb Lemon Muffins Recipe
Rhubarb Lemon Muffins Recipe photo by Taste of Home
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Rhubarb Lemon Muffins Recipe

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5 4 6
Publisher Photo
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.”
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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 eggs
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 tablespoon grated lemon peel
  • 1-3/4 cups sliced fresh or frozen rhubarb

Directions

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 peel. Stir into dry ingredients just until moistened. Fold in rhubarb.
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. Yield: 1 dozen.
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 Rhubarb Lemon Muffins in Simple & Delicious March/April 2008, p42

Nutritional Facts

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

  • 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 eggs
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 tablespoon grated lemon peel
  • 1-3/4 cups sliced fresh or frozen rhubarb
  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 peel. 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. Yield: 1 dozen.
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 Rhubarb Lemon Muffins in Simple & Delicious March/April 2008, p42

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Reviews forRhubarb Lemon Muffins

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Jan2 User ID: 116031 162048
Reviewed May. 30, 2014

"This is delicious, very light & lemony. Will be making again. And again."

MY REVIEW
Fernflower User ID: 5960667 76711
Reviewed Apr. 30, 2012

"So simple yet so delish! I will make this again before the rhubarb season is over!"

MY REVIEW
robertshaw User ID: 2500752 76710
Reviewed Apr. 24, 2012

"Very moist, light & tart. Just the right amount of rhubarb & lemon. Very good way to use up some of that rhbarb! :)"

MY REVIEW
dotsop User ID: 246536 87963
Reviewed May. 18, 2011

"I liked this muffin however I think I would add a bit more sugar. It was moist and quite tasty."

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