Honey-Rhubarb Muffins

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Total Time
55mins
Prep
15 mins
Cook
40 mins
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Ingredients

Nutrition

Directions

  1. For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
  2. For Muffins: Line muffin cups with paper bake cups.
  3. Set aside.
  4. In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
  5. In another bowl, stir together the flour, baking soda and salt.
  6. Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
  7. Gently fold in the chopped rhubarb and the chopped nuts.
  8. Fill muffin cups 2/3 full.
  9. Sprinkle with topping.
  10. Bake in a 325º oven 35 to 40 minutes or until golden.
  11. Remove from pans.
  12. Serve warm or cool with Whipped Honey Butter.
  13. Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
  14. Gradually add honey, beating with an electric mixer on high speed until fluffy.
  15. Store, covered, in refrigerator.
  16. Let butter spread stand at room temperature for about 1 hour before serving.
Most Helpful

5 5

These are awesome, just pulled some stalks up and made em to go with our luncheon salad!

turned out great. looked like a baker made them. very easy.

5 5

WOW....fantastic!. I had to make up for a shortfall of brown sugar so, I subbed half white sugar and added 1 1/2 tbsp (45ml) of molasses. I also baked it about 45 min in a 8x8 pan rather than muffin tins. My rhubarb was thawed from the freezer so I used 4 well squeezed hand fulls. When mixing I mixed all the wet ingredients very well, folding in the flour mixture gently and carefully folding in the rhubarb. This is definitely going into my menu rotation as I freeze rhubarb from my garden. I'm also thinking of adding cardamom or nutmeg next time.