Nuttyrhubarbmuffins Recipes

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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



Rhubarb Nut Muffins image

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.

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

NUTTY RHUBARB MUFFINS

This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 14



Nutty Rhubarb Muffins image

Steps:

  • In a small bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Set aside. , In a small bowl, combine the flour, baking soda and salt. Add egg mixture; stir just until combined. Stir in rhubarb and nuts. Spoon into 12 greased muffin cups. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

3/4 cup packed brown sugar
1/2 cup buttermilk
1/3 cup canola oil
1 large egg, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup diced rhubarb
1/2 cup chopped nuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

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



Rhubarb Muffins image

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

½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

RHUBARB WALNUT MUFFINS

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 13



Rhubarb Walnut Muffins image

Steps:

  • Preheat oven 325 degrees F.
  • Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

NUTTY RHUBARB MUFFINS

Number Of Ingredients 14



Nutty Rhubarb Muffins image

Steps:

  • In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla mix well. Set aside. In a medium mixing bowl, combine flour, baking soda and salt. Add egg mixture, rhubarb and nuts stir just until combined. Spoon the batter into 12 greased muffin cups. Combine topping ingredients sprinkle over tops of muffins. Bake at 375° for 20 minutes or until muffins test done.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

3/4 cup packed brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup diced rhubarb
1/2 cup chopped nuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

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



Easy Rhubarb Muffins image

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 :

1-1/4 cups packed brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 egg
1 cup buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped nuts
TOPPING:
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1/3 cup sugar

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Top Asked Questions

How do you make rhubarb muffins?
In a separate medium bowl, combine sugar with oil. Add egg, buttermilk and vanilla, and stir ingredients together well. Stir wet ingredients into dry ingredients along with chopped rhubarb. Spoon batter into greased muffin tins about 3/4 full. Mix together ingredients for the topping, and sprinkle over each muffin.
What does rhubarb Muffin taste like?
As the rhubarb cooks, it softens and adds extra moisture to the muffins. These rhubarb muffins are easy to make and the reward is pretty pink chunks of tartness inside soft, tender, gently sweet muffins. They're a lovely taste of spring, whenever you have them.
How do you make muffins with dry and wet ingredients?
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins.
How do you make muffins with baking soda?
1) Preheat oven to 350 degrees F. Spray 12 large or 18 medium muffin cups with cooking oil spray, or line with muffin cup liners. 2) In medium bowl, stir together flour, baking soda, baking powder and salt. Set aside. 3) In small bowl, mix together the ingredients for the topping. Set aside.

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