Crunchy Rhubarb Muffins

"all I can say is oh YUMMMY!"
photo by Laudee photo by Laudee
photo by Laudee
Ready In:
12 muffins.




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

Questions & Replies

  1. Can I omit the nuts?


  1. 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 that I would do again. Thanks for the posting!
  2. 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!
  3. 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!!
  4. Delicious!! My favorite rhubarb muffin recipe, by far. I did double the recipe and used 3 cups of rhubarb. It made 24 nice-sized muffins.
  5. Very good recipe. Super moist muffins. I'm going to use the same batter recipe for a coffee cake muffin and see how that turns out too. Excellent way to use up your fresh rhubarb!!


  1. Truly delicious! I am not a big rhubarb fan but my family is so on a whim, I thought this looked like a great way to use up my large supply of rhubarb. Like a previous reviewer shared, I used the milk and sour cream mix instead of buttermilk and the muffins were extra moist and yummy...even I liked them!! Will definitely make this again!!



Find More Recipes