Best 4 Rhubarb Nut Muffins Recipes
Rhubarb Nut Muffins: A Delightful Blend of Tart and Sweet
Indulge in the tantalizing fusion of tart and sweet flavors with our enticing Rhubarb Nut Muffins. These delectable muffins are bursting with fresh rhubarb, offering a vibrant pop of acidity that perfectly complements the nutty crunch of walnuts and pecans. Each bite unveils a symphony of textures, from the tender crumb of the muffin to the delightful pockets of juicy rhubarb and crunchy nuts.
With four scrumptious variations to choose from, there's a flavor combination to satisfy every palate. The Classic Rhubarb Nut Muffins provide a timeless taste experience, while the Streusel-Topped Rhubarb Nut Muffins add an extra layer of sweetness and crunch with a buttery streusel topping. For a touch of spice, try the Ginger-Spiced Rhubarb Nut Muffins, where warm ginger notes dance harmoniously with the rhubarb's tartness. And for those who prefer a zesty twist, the Lemon-Glazed Rhubarb Nut Muffins offer a delightful burst of citrus that brightens up the muffin's flavor profile.
These versatile muffins are not just a morning treat; they're perfect for afternoon snacks, picnics, or even as a sweet ending to a hearty meal. With their moist texture and explosion of flavors, they're sure to be a hit among family and friends. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Rhubarb Nut Muffins.
NUT-TOPPED STRAWBERRY RHUBARB MUFFINS
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. -Audrey Stallsmith, Hadley, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB NUT MUFFINS
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. -Mary Kay Morris, Cokato, Minnesota
Provided by Taste of Home
Time 35m
Yield about 10 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 210mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
RHUBARB NUT MUFFINS
I just had to add another rhubarb recipe to my cookbook. This recipe comes from Grapevine Log Cabins Bed & Breakfast.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 13
Steps:
- Combine all ingredients except the topping and mix well.
- Fill greased muffin cups 3/4 full.
- Then sprinkle topping over the top and bake at 375 degrees for 20 to 25 minute.
RHUBARB NUT MUFFINS
The weather is windy and a bit chilly for Nevada this time of year 60^ so I decided to make these muffins..I haven't made them in awhile...and it will help warm up the house a bit... These muffins are light, fluffy and sweet with a little tartness!This recipe was posted in my recipe column (Kitchen Chatter) in 1986. I hope you...
Provided by Pat Duran
Categories Other Desserts
Time 35m
Number Of Ingredients 18
Steps:
- 1. TOPPING: Combine the flour ,sugar, butter,nuts and cinnamon in a small bowl using a pastry blender or fork to blend until it forms small crumbs. Place in refrigerator until ready to use.
- 2. Heat oven to 400^. Fill muffin tin with paper liners or spray tin with non-stick butter.Set aside. In a small bowl combine the chopped rhubarb,walnuts and lemon zest and set aside.
- 3. MUFFINS: In a large bowl combine the first 5 ingredients. In a small bowl combine the oil, egg, buttermilk and vanilla. Using a wooden spoon stir wet mixture into the dry mixture JUST until moistened. Fold in rhubarb , walnuts and zest. Fill the muffin cups 2/3 full.Sprinkle topping over each muffin evenly. Bake for 5 minutes at 400^; then turn oven temperature to 350^ and bake for 20 minutes more or until tested done with a toothpick. Cool 10 minutes in pan before removing to a wire rack to cool completely.
- 4. NOTE: If using frozen rhubarb measure it first; then drain -but do not squeeze the juice from the rhubarb.
Tips:
- Use fresh rhubarb: Fresh rhubarb stalks should be firm and crisp, with bright red or pink coloring. Avoid rhubarb that is wilted, bruised, or has brown spots.
- Wash and chop rhubarb before using: Rinse rhubarb stalks under cold water and pat dry. Cut the stalks into 1/2-inch pieces.
- Sweeten the rhubarb: Rhubarb can be quite tart, so it's important to add some sweetener to the muffins. You can use sugar, honey, or maple syrup.
- Add some nuts for extra flavor and texture: Chopped walnuts, pecans, or almonds are all great additions to rhubarb muffins.
- Don't overmix the batter: Overmixing will make the muffins tough. Mix the batter just until the ingredients are combined.
- Bake the muffins at a high temperature: This will help the muffins rise and create a crispy crust.
- Let the muffins cool before serving: This will allow the flavors to meld and the muffins to set.
Conclusion:
Rhubarb nut muffins are a delicious and easy-to-make breakfast treat. They're perfect for using up fresh rhubarb from the garden. With their tart and tangy flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a new muffin recipe, give these rhubarb nut muffins a try. You won't be disappointed!
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