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OUTSTANDING muffins! One of the best I've ever made, and I make A LOT of muffins. These are definitely Top Ten worthy. The tangy rhubarb, subtle crunch of coconut, and sweet grated carrot are perfect together. I used 1/2 cup of Strawberry-Rhubarb Applesauce in these muffins and highly recommend it if you have time...also excellent. A few changes I made: I cut the sugar to 1 1/2 cups as we prefer it less sweet (might even do 1 cup next time) and also used half the streusel topping and didn't miss it. Also used part white-wheat flour. Baked for 22 minutes, then pulled and quickly broiled the tops. This made 18 medium muffins. Wonderful, I can not praise these highly enough! Thank you, Danielle!

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averybird July 09, 2011

These are really good muffins! As suggested, I substituted regular applesauce for strawberry applesauce (just because I didn't have any). Great texture and flavor, especially with the coconut flakes (don't leave it out).

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Southern Polar Bear July 06, 2010

These are really the best rhubarb muffins I have ever made. I will be printing this recipe and posting it on my fridge! Frozen rhubarb works just as well! Thank you for the keeper!

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i8-2much! September 29, 2008
Danielle Lapointe’s Calgary Stampede Rhubarb Muffins