Best 4 Honey Rhubarb Muffins Recipes
Indulge in the sweet and tangy goodness of honey rhubarb muffins, a delightful treat that combines the best of both worlds. These muffins are bursting with juicy rhubarb chunks, perfectly balanced by the natural sweetness of honey. Each bite offers a symphony of flavors, with a tender crumb and a delectable streusel topping that adds an extra layer of texture and richness. Whether you're looking for a sweet breakfast treat or a satisfying snack, these honey rhubarb muffins are sure to hit the spot. In this article, we'll provide you with two irresistible recipes: a classic honey rhubarb muffin recipe that showcases the timeless combination of flavors, and a gluten-free honey rhubarb muffin recipe that caters to those with dietary restrictions. Get ready to tantalize your taste buds and embark on a culinary journey that celebrates the vibrant flavors of rhubarb and honey.
Let's cook with our recipes!
HONEY-RHUBARB MUFFINS
Provided by Midwest Living
Yield about 21 muffins
Number Of Ingredients 14
Steps:
- For topping, in a small bowl, cut butter into granulated sugar until mixture resembles coarse crumbs; set aside.
- For muffins, line muffin cups with paper bake cups; set aside. In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
- In another bowl, stir together the flour, baking soda, and salt. Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy). Gently fold in the chopped rhubarb and the chopped nuts.
- Fill muffin cups 2/3 full with batter. Sprinkle with topping. Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Remove from pans. Serve warm or cool with Whipped Honey Butter. Makes about 21 muffins.
Nutrition Facts : Calories 270 calories, Carbohydrate 35 g, Cholesterol 24 mg, Fat 14 g, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 172 mg
GRANDMA'S HONEY MUFFINS
I can remember my Grandma Wheeler making these delicious muffins-we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! -Darlis A. Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 179 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY-RHUBARB MUFFINS
Make and share this Honey-Rhubarb Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 55m
Yield 21 muffins
Number Of Ingredients 16
Steps:
- For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
- For Muffins: Line muffin cups with paper bake cups.
- Set aside.
- In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
- In another bowl, stir together the flour, baking soda and salt.
- Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
- Gently fold in the chopped rhubarb and the chopped nuts.
- Fill muffin cups 2/3 full.
- Sprinkle with topping.
- Bake in a 325º oven 35 to 40 minutes or until golden.
- Remove from pans.
- Serve warm or cool with Whipped Honey Butter.
- Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
- Gradually add honey, beating with an electric mixer on high speed until fluffy.
- Store, covered, in refrigerator.
- Let butter spread stand at room temperature for about 1 hour before serving.
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts :
Tips:
- For the best results, use fresh rhubarb. If using frozen rhubarb, thaw it completely and drain off any excess liquid before using.
- Don't overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins 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 honey rhubarb muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. The combination of sweet honey and tart rhubarb is sure to please everyone. So next time you're looking for a muffin recipe, give these honey rhubarb muffins a try. You won't be disappointed!
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