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Aunt Norma's Rhubarb Muffins

By: charliebabe  
"These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam."

Rating: This weblink has been rated 15 times with an average star rating of 4.8 Read Reviews (14)

Rate/Review | 508 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
10 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 2 dozen muffins
 

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups diced rhubarb
  • 1/2 cup chopped walnuts
  • 1 tablespoon melted butter
  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
  2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 157 | Total Fat: 7.1g | Cholesterol: 10mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2009 by vegatarian 
I loved them! YUM! Quite possibly the best muffins I've ever had. I used 2 cups of rhubarb. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by Miss.Shannon 
A very nice recipe. I added an extra cup of rhubarb and more cinammon. Especially good with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2008 by Rachel 
Tasty and moist recipe. Nice contrast with sweet and tart. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by cabasmom 
I really am enjoying these ones. I messed up a little and used the big chunky rhubarb I had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2009 by cooks4forty Supporting Member (Click to learn more about Supporting Membership)
My whole family loved these - and I even snuck in whole wheat flour for half of the flour. Yummy! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by JENARM 
Read all the reviews and made them just as written except I didn't have buttermilk on hand and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by Marie-Ange 
These are absolutly delicious. I replaced the oil by Apple Sauce to make them less fatening. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2009 by palmtrees 
This recipe rocks! Didn't need anything else, they were so moist! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by pennyj 
Have made twice as they keep disappearing! Even the kids love these. I forgot to put the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2009 by Elizabeth 
We loved this recipe! Even my husband, who doesn't really care for rhubarb, said they were... MORE

 
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