Rhubarb Crisp Muffins Recipes

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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

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



Rhubarb Muffins image

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.

1/4 cup packed light brown sugar
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Nonstick cooking spray, for greasing the pan
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon grated lemon zest plus the juice of 1/2 lemon
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup whole milk
3 stalks rhubarb (about 6 3/4 ounces), cut into 1/2-inch pieces (about 1 cup)

RHUBARB CRISP MUFFINS

I found this recipe about 20 years ago in my small hometown newspaper. Having an abundance of fresh rhubarb in the spring made these muffins a regular in our home. They are awesome! Make sure to cut the rhubarb very very small. I have only made these with fresh rhubarb so am unaware of how they would turn out using frozen.

Provided by vsayers42

Categories     Quick Breads

Time 45m

Yield 10-12 muffins, 10-12 serving(s)

Number Of Ingredients 13



Rhubarb Crisp Muffins image

Steps:

  • Mix topping and set aside.
  • Cream together sugar, butter, egg, vanilla, almond till light and fluffy.
  • In a seperate bowl combine flour, baking powder and soda.
  • Add flour mixture to sugar mixture alternating with the buttermilk.
  • Stir just untill dry ingredients are moist.
  • Fold in rhubarb.
  • Fill in muffin pan depending on how big you like muffins. i think it's supposed to make 12.
  • Sprinkle with topping.
  • Bake at 375 degrees for 25-30 minutes.

Nutrition Facts : Calories 400.8, Fat 10.8, SaturatedFat 6.4, Cholesterol 47.5, Sodium 281, Carbohydrate 71.1, Fiber 1.8, Sugar 40.6, Protein 5.8

1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon soft butter
1 1/2 cups brown sugar
1/2 cup soft butter
1 egg
3 cups finely chopped rhubarb
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk

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