Rhubarb Nut Muffins
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
Reviews
I used 1/2 C Splenda sugar substitute and omitted the nuts (personal reference) and increased the rhubarb to 1 1/3 cups. Made mini muffins and froze half as it's just the 2 of us. I put cinnamon on top. Perfect touch!
Scrumptious
Very good. I may add a little more rhubarb next time.
These are really good.
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/
These are to die for but oh so wicked in carbs ,calories, and fats.
Awesome! Perfect muffin recipe, moist, flavorful, delicious!
Very moist and flavorful. They were a big hit with the family.
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.
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