My sister gave me a bunch of rhubarb and asked me to make some rhubarb muffins for our mother. I had made rhubarb cake and crumble but not muffins so I was in search of a muffin recipe.
I came across this one and after changing a couple of things I thought they came out pretty good. I mean it was hard not to just eat one after the other. I love rhubarb and I know this recipe will be used many times. You could keep the nuts out if you prefer...I'm a nut gal and I loved them in this. You could add raspberries or strawberries to this as well.
makes 24 muffins
Ingredients
3 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk or 1 cup milk including 1 tbsp vinegar or lemon juice
(I used 1/4 cup of Greek yogurt and whisked in enough milk to make a cup)
2/3 cup vegetable oil
1 tsp cinnamon
2 tsp vanilla extract
2 cups chopped fresh rhubarb
1 cup copped pecans or walnuts
For the Topping
1/4 cup packed brown sugar
1/4 cup copped pecans or walnuts
1/2 tsp ground cinnamon
Directions
- In a large bowl, whisk together the flour, brown sugar, baking soda, salt and cinnamon. (whisking is important)
- In another smaller bowl, beat together the eggs, buttermilk (or the substitute) oil and the vanilla extract.
- Gently stir the egg mixture into the four mixture, just until combined. Do not over mix.
- Gently fold in the chopped rhubarb and the chopped nuts.
- Fill greased or paper-lined muffin cups about three quarters full. The batter will seem thick but it will be great.
- Sprinkle the tops with the topping mixture.
- Bake at 375 for about 18-20 mins, or until a toothpick inserted in the centre comes out clean.
- Cool for about 10 mins before removing the muffins from the pans.
- Allow to continue to cool on a wire rack (if you can wait that long before you eat them)
