Rhubarb Nut Muffins

Name: Rhubarb Nut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 10 muffins.
Ingredients: 1-1/2 cups all-purpose flour; 3/4 cup packed brown sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 1/3 cup canola oil; 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

Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota

Ingredients

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup canola oil
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. In a small bowl, whisk the egg, oil, 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 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

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

Originally published as Rhubarb Nut Muffins in Taste of Home April/May 1996

Reviews

My Review

Click stars to rate

Average Rating:

blardo

Mar 1, 2016

Scrumptious
habenaroman

Jun 6, 2015

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

Apr 27, 2015

These are really good.
danielleylee

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/
Kris Countryman

May 28, 2014

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

Jan 26, 2014

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

Jun 24, 2013

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

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.
Dannysngirl

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.
hartmr

Oct 17, 2011

Really good, will definitely make this again!