Rhubarb Muffins Recipe

Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 2/3 C sugar; 4 T melted butter; 2 teaspoon cinnamon; 11/4 C chopped nuts (pecans); Muffins; 11/4 C. Brown sugar; 1 C. Buttermilk; 1/2 C. vegetable oil; 2 t. Vanilla; 1 Egg; 2 1/2 Flour; 1 teaspoon each:; Baking powder and Baking soda; 1/2 t. Salt; 2 C. diced fresh or frozen rhubarb

Servings: persons

Topping
2/3 C sugar
4 T melted butter
2 teaspoon cinnamon
11/4 C chopped nuts (pecans)
Muffins
11/4 C. Brown sugar
1 C. Buttermilk
1/2 C. vegetable oil
2 t. Vanilla
1 Egg
2 1/2 Flour
1 teaspoon each:
Baking powder and Baking soda
1/2 t. Salt
2 C. diced fresh or frozen rhubarb

1
Heat oven to 400 degrees.
2
For topping, combine sugar, butter, nuts and cinnamon in small bowl; set aside.
3
For muffins
4
beat brown sugar, buttermilk, oil, vanilla, and egg in a medium bowl; set aside. Combine flour, baking soda, baking powder and salt in medium bowl. Add rhubarb; toss to coat. Add buttermilk mixture to dry ingredients; mix until just moistened.
5
Scoop batter into line muffin tines. Top each muffin with 1 teaspoon of topping mixture.
6
Bake until lightly browned and muffins spring back when touched. 20-25 minutes. Cool on wire rack

2608

kcal

Calories

163

Fat

260

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: Topping, 2/3 C sugar, 4 T melted butter, 2 teaspoon cinnamon, 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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