Rhubarb Muffins Recipe

Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour; 1 teaspoon baking powder; 1 cup brown sugar packed; 1 cup buttermilk; 8 tablespoons butter melted; 1 egg; 1 teaspoon vanilla extract; 1/2 cup pecans or walnuts, chopped; 2 cups rhubarb chopped trimmed; whipped cream to serve

Servings: persons

2 1/2 cups flour
1 teaspoon baking powder
1 cup brown sugar packed
1 cup buttermilk
8 tablespoons butter melted
1 egg
1 teaspoon vanilla extract
1/2 cup pecans or walnuts, chopped
2 cups rhubarb chopped trimmed
whipped cream to serve

1
Preheat the oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
2
Sift flour and baking powder into a large bowl. Stir in sugar. Whisk buttermilk, butter, egg and vanilla in a medium bowl. Add to dry ingredients. Stir until just blended. Do not overmix.
3
Carefully stir in the nuts and most of the rhubarb. Spoon into muffin pan, filling each cup 2/3 full. Sprinkle with remaining rhubarb.
4
Bake for 20-25 mins, until muffins are golden brown and a skewer inserted into center comes out clean. Cool on a wire rack. Serve warm or at room temperature with whipped cream.

1226

kcal

Calories

Fat

115

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 10 ingredients. The key ingredients include: 2 1/2 cups flour, 1 teaspoon baking powder, 1 cup brown sugar packed, 1 cup buttermilk, 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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