Crunchy Rhubarb Muffins

Total Time
45mins
Prep 15 mins
Cook 30 mins

all I can say is oh YUMMMY!

Ingredients Nutrition

Directions

  1. Combine sugar, oil, egg, buttermilk and vanilla.
  2. Mix well.
  3. Combine flour, salt, and soda and add to oil mixture.
  4. Add rhubarb and nuts.
  5. Full muffin pan 2/3 full.
  6. Combine topping and sprinkle on top of batter.
  7. Bake 30 minutes at 325 degrees.
Most Helpful

4 5

These muffins turn out to be cake like...very moist and delicious. Some changes I would do next time: double the recipe as I only got 9 large muffins (they tend to go really fast). I did use frozen rhubarb that I thawed and squeezed some of the liquid out of. I found that it was a little light on the rhubarb, so next time, I would add about 1/2 cup more. Good muffin recipe...one that I would do again. Thanks for the posting!

4 5

These are really moist and not too sweet - the tartness of the rhubarb is there. I left out the nuts, and they were still very good!

5 5

These turned out Yummy!! I did make a few changes (sorry I can't help myself sometimes!) I used 1 cup whole wheat flour and 1/2 cup white flour. Replaced the egg with flax seed, reduced the sugar to 1/2 cup, left out the nuts (my kids don't like them) and didn't use the topping. I just sprinkled on some of my lowfat pumpkin granola for crunch. I also doubled the rhubarb and used some I had frozen from this past summer. I just thawed and squeezed out some of the moisture. I got 6 pretty large muffins. I baked them at the recommended temperature in a convection for approx. 35 minutes. They were DELICIOUS!! Thanks for a great recipe!!