Rhubarb muffins are a delightful treat that combines the unique tartness of rhubarb with the sweetness of a muffin. These muffins are moist and fluffy, with a tender crumb and a burst of flavor in every bite. The rhubarb adds a vibrant pop of color and a delightful tangy-sweet flavor that pairs perfectly with the sweetness of the muffin batter. These muffins are perfect for breakfast, brunch, or as a snack, and can be enjoyed plain or topped with a dollop of your favorite spread. This article features two recipes for light and moist rhubarb muffins: a classic muffin recipe and a vegan muffin recipe. Both recipes are easy to follow and yield delicious, tender muffins that are sure to be a hit with everyone who tries them.
Let's cook with our recipes!
AUNT NORMA'S RHUBARB MUFFINS
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Provided by charliebabe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g
OLD FASHIONED RHUBARB MUFFINS
This is a great light tasting, easy to make muffin that's not too sweet, and has exceptional rhubarb flavour in each bite. From the Pilsbury Complete Baking book. I've used 1/2 cup whole wheat flour instead of all purpose with good results also. Add 1/2 tsp cinnamon too, if you like.
Provided by ILuvRecipes
Categories Quick Breads
Time 40m
Yield 12-18 muffins, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and baking powder. Set aside.
- Combine milk, oil, vanilla, and egg in a mixing bowl.
- Add dry ingredients, and stir just until mixed.
- Fold in rhubarb.
- Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full.
- Bake at 400 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 202.3, Fat 6, SaturatedFat 1.2, Cholesterol 18.4, Sodium 108.1, Carbohydrate 33.2, Fiber 1.1, Sugar 11.4, Protein 4.1
LIGHT & MOIST RHUBARB MUFFINS
The tart flavour of rhubarb is delightfully complimented by brown sugar. A 'MUST' for afternoon tea!
Provided by Erica Vasta
Categories Quick Breads
Time 25m
Yield 12-18 muffins
Number Of Ingredients 13
Steps:
- preheat oven to 400.
- Mix topping ingredients.
- Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.)
- sprinkle topping over muffins.
- Bake for 15 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 279.7, Fat 10.3, SaturatedFat 1.7, Cholesterol 19.3, Sodium 175.3, Carbohydrate 43.7, Fiber 1, Sugar 24.8, Protein 3.8
RHUBARB MUFFINS
Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink fruit. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
- For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
- Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
- Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.
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 :
RHUBARB STREUSEL MUFFINS
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 37m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
Tips
- For the best flavor, use fresh rhubarb. If you don't have fresh rhubarb, you can use frozen rhubarb. Just be sure to 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 your muffin tins well. This will help the muffins to come out easily.
- If you want a sweeter muffin, you can add an extra 1/4 cup of sugar to the batter.
- If you want a more tart muffin, you can add an extra 1/4 cup of lemon juice to the batter.
- Be sure to bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before serving.
Conclusion
These rhubarb muffins are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. They are moist and flavorful, and the rhubarb gives them a tart and tangy flavor. You can enjoy these muffins with a cup of coffee or tea, or you can serve them with a dollop of whipped cream or ice cream.
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