Best 3 Buttermilk Rhubarb Muffins Recipes

Indulge in the delightful flavors of spring with our tantalizing Buttermilk Rhubarb Muffins, a delightful treat that combines the tartness of rhubarb with the richness of buttermilk. These muffins are incredibly moist and fluffy, with a tender crumb and a burst of tangy-sweet flavor in every bite. Perfectly balanced and bursting with springtime charm, these muffins are a delectable indulgence you won't want to miss.

This recipe also includes variations for those with dietary restrictions, including gluten-free and vegan options, ensuring everyone can enjoy these delightful muffins. Whether you're a seasoned baker or just starting, our step-by-step instructions and helpful tips will guide you through the process, making it easy to create these delectable treats in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERMILK RHUBARB MUFFINS

Buttermilk Rhubarb Muffins image

A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb

Steps:

In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB BUTTERMILK MUFFINS

RHUBARB BUTTERMILK MUFFINS image

Categories Fruit Breakfast Bake Kid-Friendly Muffin

Yield 1 dozen

Number Of Ingredients 16

Ingredients

Ingredients:
1 1/2 cups brown sugar
1/4 cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Topping:
1/3 cup sugar
1 1/2 tsp cinnamon
1 tbsp melted margarine

Steps:

Procedure: Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups. Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans. In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix. Fill prepared muffin pan 3/4 full with batter. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf 15 to 20 minutes.

RHUBARB-BUTTERMILK MUFFINS

RHUBARB-BUTTERMILK MUFFINS image

Categories Nut Breakfast Dessert Bake Lunch

Yield 24 muffins

Number Of Ingredients 15

Ingredients

1½ cups brown sugar
¼ cup salad oil
1 egg
2 tsp. vanilla extract
1 cup buttermilk (or buttermilk powder + water; follow package directions)
1½ cups finely diced rhubarb
½ cup pecan pieces
2½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Topping:
1/3 cup sugar
1½ tsp. cinnamon
1 Tbsp. melted margarine

Steps:

1) Preheat oven to 400F. Grease 24 medium-sized muffin cups. 2) Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture: buttermilk, rhubarb, and pecans. 3) In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture, and stir until all ingredients are moistened. Do not overmix. 4) Fill prepared muffin pan ¾ full with batter. 5) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. 6) Bake in preheated oven on center shelf for 15-20 minutes.

Tips:

Use fresh rhubarb for the best flavor. If you don't have fresh rhubarb, you can use frozen rhubarb, but thaw it completely before using.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Be sure to grease the muffin tins well before filling them with batter. This will help the muffins come out easily.
Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will overflow and make a mess.
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These buttermilk rhubarb muffins are a delicious and easy-to-make breakfast treat. They're perfect for a quick grab-and-go breakfast or a leisurely weekend brunch. The muffins are moist and fluffy, with a tart-sweet flavor from the rhubarb. They're also packed with nutrients, making them a healthy way to start your day. So next time you're looking for a delicious and nutritious breakfast recipe, give these buttermilk rhubarb muffins a try. You won't be disappointed!