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Rhubarb Muffins
This recipe for Rhubarb Muffins is a classic. Made with brown sugar and lots of diced rhubarb, these tart and sweet muffins are a winner for breakfast, dessert, or anything in between.
Course
Breakfast, Dessert
Cuisine
American
Keyword
muffins, rhubarb, rhubarb muffins
Prep Time
15
minutes
minutes
Cook Time
27
minutes
minutes
Total Time
42
minutes
minutes
Servings
18
muffins
Calories
255
kcal
Ingredients
2
cups
diced rhubarb
1 1/2
cups
brown sugar
3/4
cup
buttermilk
2/3
cup
vegetable oil
1
egg
1
teaspoon
vanilla extract
3
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
salt
Topping:
1/2
cup
sugar
1
tablespoon
melted butter
Optional: strawberry jam
Instructions
Begin by preheating your oven to 325 degrees F. Line about 18 muffins cups with paper liners. Set aside.
In a large bowl, stir together the rhubarb, brown sugar, buttermilk, vegetable oil, egg, and vanilla extract.
In a medium bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Spoon the batter into the prepared muffins tins. Fill each liner about 3/4 of the way full.
In a small bowl, mix together the sugar and melted butter until it resembles wet sand. Sprinkle this mixture in clumps onto the muffins.
Bake for 24-27 minutes or until a toothpick inserted near the center comes out clean.
Allow the muffins to cool in the pan for at least 10 minutes before removing.
Nutrition
Calories:
255
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
12
mg
|
Sodium:
216
mg
|
Potassium:
103
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
63
IU
|
Vitamin C:
1
mg
|
Calcium:
43
mg
|
Iron:
1
mg