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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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    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

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.

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Reviews

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Average Rating:
  • Gail
    Jun 22, 2020

    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!

  • 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.

  • mrs.heredia1202
    Jun 8, 2012

    No comment left