Best 6 Old Fashioned Rhubarb Muffins Recipes
**Indulge in a nostalgic treat with our collection of old-fashioned rhubarb muffin recipes, a delightful blend of sweet and tart flavors.**
These classic muffins are a testament to the enduring charm of home-baked goods, featuring tender crumb, a burst of tangy rhubarb, and a sprinkle of cinnamon sugar topping. Dive into the goodness of our basic rhubarb muffin recipe, a straightforward delight that showcases the natural flavors of rhubarb. For a decadent twist, try our streusel rhubarb muffins, where a buttery streusel topping adds an extra layer of texture and sweetness. If you prefer a crumbly topping, our rhubarb crumb muffins are sure to satisfy, with a crunchy oat crumble that pairs perfectly with the juicy rhubarb filling. And for those who love a moist and dense muffin, our sour cream rhubarb muffins are an absolute must-try, with the addition of sour cream creating a velvety-rich texture. No matter your preference, our collection of old-fashioned rhubarb muffin recipes has something for everyone, promising a delightful treat that will transport you back to simpler times.
RHUBARB MUFFINS
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
Provided by Freya
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
- In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
- Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 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
RHUBARB MUFFINS
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use-her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 337 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 277mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
OLD FASHIONED RHUBARB CAKE
Make and share this Old Fashioned Rhubarb Cake recipe from Food.com.
Provided by QueenJellyBean
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Toss chopped rhubarb in some flour.
- Cream butter and 1 1/2 c sugar. Add egg, beat well.
- Sift dry ingredients, add alternately with milk to creamed mixture.
- Gently blend in rhubarb and vanilla.
- Pour into a 9x13 pan.
- Mix remaining 1/2 c sugar with cinnamon and butter until crumbly.
- Sprinkle over batter.
- Bake in a 350 degree oven for 40-45 minutes. Test for doneness.
Nutrition Facts : Calories 266.2, Fat 10.3, SaturatedFat 6.3, Cholesterol 40.1, Sodium 239.1, Carbohydrate 41.1, Fiber 0.8, Sugar 27.9, Protein 2.9
OLD FASHIONED MUFFINS
Make and share this Old Fashioned Muffins recipe from Food.com.
Provided by Mom of Five
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In medium bowl, combine dry ingredients and mix well.
- Cut in butter and shortening until mixture resembles fine crumbs.
- Combine milk, vanilla and eggs and blueberries.
- Add to dry mix until just moistened.
- Spoon into prepared pan filling each cup 3/4 full.
- Bake 30-35 minutes.
- Cool five minutes before serving.
- *Variation: leave out the blueberries and reduce cooking time to 20-25 minutes.
Tips:
- Choose the right rhubarb: Look for firm, brightly colored stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and remove any leaves. Cut the stalks into small pieces, about 1/2-inch thick.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined. A few lumps are okay.
- Bake the muffins at the right temperature: The ideal oven temperature for baking rhubarb muffins is 375°F (190°C). This will help ensure that the muffins cook evenly and don't dry out.
- Let the muffins cool before serving: Allow the muffins to cool for at least 10 minutes before serving. This will help them set and make them easier to handle.
Conclusion:
Old-fashioned rhubarb muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. With their sweet and tangy flavor, these muffins are sure to be a hit with everyone. So next time you have some fresh rhubarb on hand, be sure to give this recipe a try.
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