Aunt Norma's Rhubarb Muffins

203 Reviews 23 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    50 m
Recipe by  charliebabe

“These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.”

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Adjust Servings

Original recipe yields 2 dozen muffins



  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
  2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

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Reviews (203)

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Read all the reviews and made them just as written except I didn't have buttermilk on hand and couldn't shop, so I put 2 tsp of vinegar in a cup of milk and let it set up. Muffins smelled so fabulous and were delicious. Only drawback was I couldn't stop licking the batter.



I believe between the three of us, Aunt Norma, charliebabe (the submitter) and me, these muffins made rhubarb lovers out of a number of Floridians who had never tasted the stuff before! I deliberately brought some of my garden rhubarb in Wisconsin down to our place in Naples, FL as I wanted to treat the folks here. I am so pleased that these muffins showcased this “pie plant” so well! I had no fresh buttermilk on hand, but buttermilk powder proved to be a worthy substitute. Because of the brown sugar, they are a rich, caramel color. And because I mixed the batter only till combined, leaving behind some lumps, they were light, tender and fluffy. The amount of rhubarb was just right – sometimes I find rhubarb baked goods (apple too, for that matter) that are too heavy with the fruit, with very little “cake.” It probably is just a subjective thing, but my preference would be to make these without the walnuts – I found the flavor of them a little distracting. As for the topping, it is buttery, cinnamon sweetness, but it’s a good thing I got 18 muffins with my muffin tins rather than 24, as I don’t think there would have been enough topping for another six! Just excellent, with old-fashioned homemade appeal and I believe these would be just as good using other fruits if rhubarb is not available.



A very nice recipe. I added an extra cup of rhubarb and more cinammon. Especially good with coffee! I will make these again.

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Amount Per Serving (24 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 141 mg
  • 6%

Based on a 2,000 calorie diet



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Fresh Rhubarb Pie


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Mom's Buttermilk Pancakes