Last week the HH brought a boatload of rhubarb home and one of the things I did with it was make a batch of rhubarb muffins. This recipe makes approximately 12 muffins, but if I were you, I’d make a double batch so you can tuck the extras in your freezer for snacking or a quick breakfast on the go.
Perfect for breakfast on the go, to pop in the kids lunch or to feed weekend guests. This recipe is a keeper!
~Mavis
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Rhubarb Walnut Muffins
Ingredients
Scale
- 1 1/2 cups flour
- 2/3 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup applesauce
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 1/4 cups rhubarb (, diced)
- 1/2 cup walnuts (, chopped)
- 1/3 cup brown sugar
- 1/4 cup walnuts (, chopped)
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven 350 degrees.
- Line muffin tins with muffin/cupcake liners.
- Combine dry ingredients together in a large bowl. Stir in the wet ingredients, just until blended. Fold in the rhubarb and walnuts. Drop in to muffin cups {I like to use a 3 tablespoon cookie scoop} so the muffin cups are 2/3 full. Combine topping ingredients together in a small bowl and sprinkle over muffins. Bake for 18 to 22 minutes.
See More Rhubarb Recipes
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Dana Laughlin says
This looks delicious! Might have to try it today!
Onilee says
Mavis, I love your blog and your name is spoken frequently in our household. You always have such great ideas!! I use nearly the same recipe as your Rhubarb Walnut Muffins for Rhubarb Bread. In fact, I made two loaves this afternoon.
Rhubarb Bread
2 1/2 c. flour
1 t. baking soda
1 1/2 c. brown sugar
1 egg
2/3 c. vegetable oil
1/2 t. vanilla
1 c. buttermilk (I used coconut milk today – Yum)
2 c. diced rhubarb
1/2 c. walnuts (optional)
Topping
1/2 c. white sugar
1 t. cinnamon
Sift flour, baking soda and salt. Stir in brown sugar. Add egg, oil, vanilla and buttermilk. Stir in rhubarb and nuts. Pour into 2 greased 8×4 bread pans. Top each loaf with 1/2 of sugar cinnamon mixture. Bake at 325 for 60 minutes or until tested with toothpick, comes out clean.
Enjoy – it is Yummy!!!
Mindy says
I made these muffins this morning and they are really good! I almost didn’t double the recipe but glad I took your recommendation and did so. Having extra’s in the freezer will be great for snacks and a quick breakfast. The only problem I had was them sticking quite a bit to the cupcake liner. I usually don’t use liners but wonder if the lack of oil made them stick more? Next time I will go with a greased muffin pan because I will be making these again : )
Brandy says
I just made these – they are fantastic! Thanks for the recipe.
Jennifer says
In the oven NOW!!!
Jennifer says
Oh. My. Word.
Made 4 dozen, intending to freeze many. They never hit the freezer. My teenage boys (and their friends) inhaled ALL of them within 48 hours.
– off to buy more rhubarb…