Rhubarb-Buttermilk Muffins Recipe

Name: Rhubarb-Buttermilk Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 cups brown sugar; 1/4 cup salad oil; 1 egg; 2 tsp. vanilla extract; 1 cup buttermilk (or buttermilk powder + water; follow package directions); 11/2 cups finely diced rhubarb; 1/2 cup pecan pieces; 21/2 cups all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; Topping:; 1/3 cup sugar; 11/2 tsp. cinnamon; 1 Tbsp. melted margarine

Servings: persons

11/2 cups brown sugar
1/4 cup salad oil
1 egg
2 tsp. vanilla extract
1 cup buttermilk (or buttermilk powder + water; follow package directions)
11/2 cups finely diced rhubarb
1/2 cup pecan pieces
21/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Topping:
1/3 cup sugar
11/2 tsp. cinnamon
1 Tbsp. melted margarine

1
1) Preheat oven to 400F. Grease 24 medium-sized muffin cups.
2
2) Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture: buttermilk, rhubarb, and pecans.
3
3) In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture, and stir until all ingredients are moistened. Do not overmix.
4
4) Fill prepared muffin pan 3/4 full with batter.
5
5) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
6
6) Bake in preheated oven on center shelf for 15-20 minutes.

3169

kcal

Calories

Fat

564

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 11/2 cups brown sugar, 1/4 cup salad oil, 1 egg, 2 tsp. vanilla extract, and more.

Yes, Rhubarb-Buttermilk Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb-Buttermilk Muffins

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