Rhubarb Muffins II

Rhubarb Muffins II

21 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Serve with cream cheese, butter or your own rhubarb sauce on the side.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
  4. In a small bowl, blend sugar and butter and sprinkle over each muffin.
  5. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

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Reviews (21)

Rate This Recipe
SWEETSU
23

SWEETSU

This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes ;I added an extra 1/4 cup of sugar to the batter, as well as a 1/4 cup of canola oil. I chopped the rhubarb quite fine, and used thin stalks. I did not use the topping in the recipe, but used a 1/4 cup brown sugar, and 1 tsp of cinnamon, mixed and sprinkled on top. Lastly, I seriously question the cooking temp. Most muffins seem to be in the 400*F range, and I found them still very undercooked following the recipes directions for time and temp. I had to cook them an additional 8 min. at 400*F. After all that.....it was a good muffin! With these changes I will use it again.

GAILLLC
10

GAILLLC

I think this is a successful non-fat muffin, with a couple of considerations. First, as with any muffin, chop the fruit small. As my rhubarb was already sliced into 1/8"-1/4" slices, cutting largest ones in half or thirds was tedious but worth it. Second, for more taste, I used some oat "flour" in the batter: I whirled 1 cup of Quick oats in food-processor, and substituted it for white flour (about 1/2 c.?) Third, I'll add a bit more salt next time: 1 1/4 tsp or 1 1/2 tsp. I also thought that the lack of a fat in the recipe might have been a mistake, but when you look at it as a non-fat recipe, it is good! My topping didn't melt (did I use too little butter?) but did end up looking like chunks of crushed ice perched on the muffin tops. I think I'll just sprinkle with cinnamon/sugar next time.

DANDERS
9

DANDERS

This is a very moist and delicious muffin. I did do a couple of changes to the recipe. I added 1/2 white sugar and for the topping I used 1/4 brown sugar instead of the 1/2 of white sugar. I baked the muffins at 350 degrees for 25 minutes. Turned out great, thank you for the recipe Michele!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 47 g
  • 15%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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