Brown Sugar Rhubarb Muffins

Total Time Prep: 20 min. Bake: 20 min.
Yield 20 muffins
Test Kitchen Approved
“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”

Ingredients

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

Directions

  1. In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 each: 268 calories, 12g fat (1g saturated fat), 22mg cholesterol, 209mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g protein.

“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”
Recipe Creator

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