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; 3-1/2 tbsp. oil; 1 egg; 2 tsp. vanilla; 2 rhubarb, finely diced; 1 cup buttermilk; 1/2 cup nuts (optional); 2-1/2 cup flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1/4 tsp. ginger; 1/2 tsp. cinnamon; 1/3 cup white sugar; 1-1/2 tsp. cinnamon; 1 tbsp. melted butter; margarine

Servings: persons

1-1/2 cup brown sugar
3-1/2 tbsp. oil
1 egg
2 tsp. vanilla
2 rhubarb, finely diced
1 cup buttermilk
1/2 cup nuts (optional)
2-1/2 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. cinnamon
1/3 cup white sugar
1-1/2 tsp. cinnamon
1 tbsp. melted butter
margarine

1
Combine and mix well: brown sugar, oil, egg and vanilla.
2
Stir in rhubarb, buttermilk and chopped nuts.
3
Combine in separate bowl: flour, baking powder, baking soda, salt, ginger and 1/2 teaspoon cinnamon.
4
Add dry ingredients to rhubarb mixture and stir just to moisten.
5
Fill muffin tins.
6
Combine white sugar, 1-1/2 teaspoon cinnamon and butter to topping.
7
Sprinkle topping over batter in tins.
8
Press gently into batter.
9
Bake for 15 to 20 minutes in a 375F oven.

1544

kcal

Calories

127

Fat

102

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 17 ingredients. The key ingredients include: 1-1/2 cup brown sugar, 3-1/2 tbsp. oil, 1 egg, 2 tsp. 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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