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 cup Brown Sugar; 1/2 cups Oil; 1 whole Egg; 2 teaspoons Vanilla; 1 cup Buttermilk; 2 cups Chopped Rhubarb; 2-1/2 cups Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 1 Tablespoon Melted Butter; 1/3 cups Sugar; 1 teaspoon Cinnamon

Servings: persons

1-1/2 cup Brown Sugar
1/2 cups Oil
1 whole Egg
2 teaspoons Vanilla
1 cup Buttermilk
2 cups Chopped Rhubarb
2-1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 teaspoon Baking Powder
1 Tablespoon Melted Butter
1/3 cups Sugar
1 teaspoon Cinnamon

1
Preheat oven to 400 degrees.
2
Combine brown sugar, oil, egg, vanilla and buttermilk. (If you do not have buttermilk, combine 1 tablespoon of vinegar and milk to make 1 cup. Allow to stand for 5 minutes, stir and add to recipe.) Beat together well. Add in rhubarb and stir.
3
Sift together flour, baking soda, salt and baking powder. Stir into the wet ingredients.
4
Fill greased muffin tins 2/3 full. Mix together melted butter, sugar and cinnamon. Press lightly on top of muffins.
5
Bake for 20-25 minutes. Delicious warm or cooled.

1086

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1-1/2 cup Brown Sugar, 1/2 cups Oil, 1 whole Egg, 2 teaspoons Vanilla, 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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