Rhubarb (Or Other Fruit) Muffins

READY IN: 45mins
Recipe by Out of the Blue

I've had this recipe it seems like forever and can't remember where I got it from. With the addition of almond extract, they are a bit different from other recipes. These are our favourites.

Top Review by Terri Newell

Delicious, moist muffins. I stretched the batter to fill 12 cups, so the muffins were smaller, which I prefer for my kids. The sugar on top...about 1/8tsp each....really added a nice touch. I'll definitely be making these again soon! Please note....they only needed to bake about 10 minutes at this size.

Ingredients Nutrition

Directions

  1. Mix dry ingredients (5 first ingredients).
  2. Beat egg, add milk, oil and almond extract. Pour egg mixture into dry ingredients and stir to moisten.
  3. Fold in rhubarb.
  4. Pour into muffin tins (8 muffins) and sprinkle tops with sugar.
  5. Bake at 375 F for 20 to 25 minutes until nicely brown.
  6. NOTE: I've used either fresh or frozed rhubarb and the muffins turned out equally well.

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