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Rhubarb Nut Muffins

Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    about 10 muffins

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup canola oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh or frozen rhubarb
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 muffin: 307 calories, 15g fat (2g saturated fat), 22mg cholesterol, 210mg sodium, 39g carbohydrate (23g sugars, 1g fiber), 6g protein.

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