Best 4 Tuxedovilles Rhubarb Muffins Recipes
Indulge in the delectable flavors of Tuxedoville's Rhubarb Muffins, a culinary masterpiece that combines the tartness of rhubarb with the sweetness of muffin batter. These muffins are not just any ordinary treat; they are a symphony of textures and flavors, with a moist and fluffy crumb that perfectly complements the tangy rhubarb filling. With two variations to choose from—Classic Rhubarb Muffins and Streusel-Topped Rhubarb Muffins—this recipe offers something for every palate. Whether you prefer the simplicity of the classic muffin or the decadent indulgence of a streusel topping, these rhubarb muffins are sure to tantalize your taste buds.
Here are our top 4 tried and tested recipes!
TUXEDOVILLE'S RHUBARB MUFFINS
Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!
Provided by Tuxedoville
Categories Muffins
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
- Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 43.3 g, Cholesterol 26.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 21.7 g
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.
BEST RHUBARB MUFFINS EVER!
A delicious, moist muffin with just the right amount of tang, topped with a sweet cinnamon/sugar struesel topping.
Provided by Kennybabe
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees farinheit.
- Combine flour, baking powder, baking soda and salt. Set aside.
- In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
- Add dry ingredients and mix throughly until dry ingredients are moistened.
- Fold in rhubarb.
- Spoon evenly into 12 muffin cups.
- Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
- Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.
Nutrition Facts : Calories 295.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 19.7, Sodium 267.2, Carbohydrate 55.6, Fiber 1.4, Sugar 34.1, Protein 4.2
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:
- To ensure moist and fluffy muffins, make sure all ingredients are at room temperature before mixing.
- Do not overmix the batter. Overmixing can result in tough muffins.
- For a streusel topping, combine 1/2 cup (65g) all-purpose flour, 1/2 cup (100g) packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 cup (50g) unsalted butter, cut into small pieces. Sprinkle over the muffin batter before baking.
- For a crumb topping, combine 1/2 cup (65g) all-purpose flour, 1/2 cup (100g) packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 cup (50g) unsalted butter, cut into small pieces. Use your fingers to work the mixture until it resembles coarse crumbs. Sprinkle over the muffin batter before baking.
- To add a crunchy topping, sprinkle the muffin batter with chopped nuts, seeds, or granola before baking.
- To ensure even baking, rotate the muffin pan halfway through the baking time.
- Muffins are done baking when a toothpick inserted into the center comes out with just a few moist crumbs attached.
Conclusion:
Rhubarb muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. With their moist and fluffy texture and tangy rhubarb flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying treat, give these rhubarb muffins a try. You won't be disappointed!
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