Rhubarb Muffins Recipe

Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached flour or 1 1/2 cups whole wheat flour; 1 cup whole wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1 cup sour milk or 1 cup plain yogurt; 3/4 cup brown sugar; 1/2 cup oil; 1 egg, beaten; 2 teaspoons vanilla; 1 1/2 cups fresh rhubarb, diced; 1/2 cup nuts, toasted and chopped (optional); 1/4 cup sugar; 1 tablespoon butter, melted; 1 teaspoon ground cinnamon; 1 teaspoon flour

Servings: persons

1 1/2 cups unbleached flour or 1 1/2 cups whole wheat flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1 cup sour milk or 1 cup plain yogurt
3/4 cup brown sugar
1/2 cup oil
1 egg, beaten
2 teaspoons vanilla
1 1/2 cups fresh rhubarb, diced
1/2 cup nuts, toasted and chopped (optional)
1/4 cup sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1 teaspoon flour

1
In a mixing bowl, combine the two flours, baking soda, baking powder and salt (first 5 ingredients).
2
I another bowl, combine the buttermilk, brown sugar, oil, egg and vanilla, mixing thoroughly (next 5 ingredients).
3
Stir in dry ingredients until just moistened.
4
Stir in rhubarb and nuts (if using).
5
Fill greased or paper-lined muffin tins two-thirds full.
6
Combine final 4 ingredients and sprinkle on top of batter.
7
Preheat oven to 375F and bake until toothpick inserted in center comes out clean (about 20 minutes).
8
Remove from pans and cool on wire racks.

817

kcal

Calories

Fat

111

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 16 ingredients. The key ingredients include: 1 1/2 cups unbleached flour or 1 1/2 cups whole wheat flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Rhubarb 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 Muffins

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