Rhubarb and Walnut Muffins

    (448)
    50 minutes

    Rhubarb is a great source of vitamin K and calcium. Try some in these rhubarb muffins that are easy to make and taste fantastic.


    284 people made this

    Ingredients
    Serves: 24 

    • Muffin
    • 2 1/2 cups (310g) flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/4 cups (180g) brown sugar
    • 1/2 cup (125ml) vegetable oil
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) buttermilk
    • 1 1/2 cups (180g) diced rhubarb
    • 1/2 cup (60g) chopped walnuts
    • Topping
    • 15g butter, melted
    • 1/3 cup (65g) white sugar
    • 1 teaspoon ground cinnamon

    Directions
    Preparation:15min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C. Grease two 12 cup muffin trays or line with paper muffin cases.
    2. Muffin:In a medium bowl stir together the flour, bicarbonate of soda, baking powder and salt.
    3. In a separate bowl beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the mixture into the prepared muffin trays filling almost to the top.
    4. Topping: In a small bowl stir together the melted butter, white sugar and cinnamon. Sprinkle about 1 teaspoon of this mixture on top of each muffin.
    5. Bake in the preheated oven for 25 minutes or until the tops of the muffins spring back when lightly pressed.
    6. Cool in the trays for at least 10 minutes before removing.

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    Reviews and Ratings
    Global Ratings:
    (448)

    Reviews in English (355)

    by
    180

    Read all the reviews and made them just as written except I didn't have buttermilk on hand and couldn't shop, so I put 2 tsp of vinegar in a cup of milk and let it set up. Muffins smelled so fabulous and were delicious. Only drawback was I couldn't stop licking the batter.  -  05 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    146

    I believe between the three of us, Aunt Norma, charliebabe (the submitter) and me, these muffins made rhubarb lovers out of a number of Floridians who had never tasted the stuff before! I deliberately brought some of my garden rhubarb in Wisconsin down to our place in Naples, FL as I wanted to treat the folks here. I am so pleased that these muffins showcased this “pie plant” so well! I had no fresh buttermilk on hand, but buttermilk powder proved to be a worthy substitute. Because of the brown sugar, they are a rich, caramel color. And because I mixed the batter only till combined, leaving behind some lumps, they were light, tender and fluffy. The amount of rhubarb was just right – sometimes I find rhubarb baked goods (apple too, for that matter) that are too heavy with the fruit, with very little “cake.” It probably is just a subjective thing, but my preference would be to make these without the walnuts – I found the flavor of them a little distracting. As for the topping, it is buttery, cinnamon sweetness, but it’s a good thing I got 18 muffins with my muffin tins rather than 24, as I don’t think there would have been enough topping for another six! Just excellent, with old-fashioned homemade appeal and I believe these would be just as good using other fruits if rhubarb is not available.  -  08 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    90

    A very nice recipe. I added an extra cup of rhubarb and more cinammon. Especially good with coffee! I will make these again.  -  15 May 2009  (Review from Allrecipes USA and Canada)

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