Rhubarb Nut Muffins Recipe

5 11 13
Rhubarb Nut Muffins Recipe
Rhubarb Nut Muffins Recipe photo by Taste of Home
Publisher Photo

Rhubarb Nut Muffins Recipe

Read Reviews
5 11 13
Publisher Photo
"Muffins are my weakness!" confesses Mary Kay Morris of Cokato, Minnesota. "When I make these to take to a gathering, I always come home with an empty plate."
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

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

Directions

In a large bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minute or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 10 muffins.
Originally published as Rhubarb Nut Muffins in Taste of Home April/May 1996, p12

Nutritional Facts

1 muffin: 307 calories, 15g fat (2g saturated fat), 22mg cholesterol, 210mg sodium, 39g carbohydrate (23g sugars, 1g fiber), 6g protein.

  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 egg, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh or frozen rhubarb
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  1. In a large bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minute or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 10 muffins.
Originally published as Rhubarb Nut Muffins in Taste of Home April/May 1996, p12

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Reviews forRhubarb Nut Muffins

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blardo User ID: 1829147 244750
Reviewed Mar. 1, 2016

"Scrumptious"

MY REVIEW
habenaroman User ID: 7905288 227516
Reviewed Jun. 6, 2015

"Very good. I may add a little more rhubarb next time."

MY REVIEW
cbergan User ID: 1967024 225520
Reviewed Apr. 27, 2015

"These are really good."

MY REVIEW
danielleylee User ID: 4484886 221683
Reviewed Mar. 1, 2015

"These turned out very nicely! I made several changes to lighten them up a bit. I also tweaked the batter to yield 12 vs 10 muffins. By changing over some of the oil to flaxseed and using 1/2 whole wheat pastry flour vs all AP flour. I also decreased the sugar content in these as well. I swapped out walnuts and used pecans instead, plush added a few more spices. If you would like to see the lighted up recipe check out my blog: http://www.apinchofluv.com/wordpress/2015/03/01/pecan-crumble-rhurbarb-muffins/"

MY REVIEW
Kris Countryman User ID: 1858674 5521
Reviewed May. 28, 2014

"These are to die for but oh so wicked in carbs ,calories, and fats."

MY REVIEW
sracieflea User ID: 7635228 3492
Reviewed Jan. 26, 2014

"Awesome! Perfect muffin recipe, moist, flavorful, delicious!"

MY REVIEW
dakbg User ID: 6247488 3491
Reviewed Jun. 24, 2013

"Very moist and flavorful. They were a big hit with the family."

MY REVIEW
Hot Dodge User ID: 6835688 9875
Reviewed Jun. 4, 2013

"These muffins are really good. Another recipe I have uses too much oil and so the end product is oily and I didn't like that. These are perfect and I like the walnuts in them too. I even added a couple teaspoons of flax seeds. I'm definitely making these again. The topping is tasty too, I like the crunchiness of the brown sugar and walnuts."

MY REVIEW
Dannysngirl User ID: 4510201 200589
Reviewed Feb. 15, 2012

"These are delicious! I love that they are low sugar. I add a bit of cinnamon in the batter as well and reduce the sugar for the topping to 1/8 cup. Also use whole wheat flour for an extra burst of healthyness."

MY REVIEW
hartmr User ID: 5083479 5517
Reviewed Oct. 17, 2011

"Really good, will definitely make this again!"

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