"These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam." — charliebabe
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2 1/2 cups
1 1/4 cups
1 1/2 cups
Read all the reviews and made them just as written except I didn't have buttermilk on hand and couldn't shop, so I put 2 tsp of vinegar in a cup of milk and let it set up. Muffins smelled so fabulous and were delicious. Only drawback was I couldn't stop licking the batter.
The texture was perfect, however, the flavor was bland. I too, found the nuts incongruous . Next time I will also add lemon zest and some cinnamon and/or nutmeg to the bland batter as well as the topping.
I believe between the three of us, Aunt Norma, charliebabe (the submitter) and me, these muffins made rhubarb lovers out of a number of Floridians who had never tasted the stuff before! I deliberately brought some of my garden rhubarb in Wisconsin down to our place in Naples, FL as I wanted to treat the folks here. I am so pleased that these muffins showcased this “pie plant” so well! I had no fresh buttermilk on hand, but buttermilk powder proved to be a worthy substitute. Because of the brown sugar, they are a rich, caramel color. And because I mixed the batter only till combined, leaving behind some lumps, they were light, tender and fluffy. The amount of rhubarb was just right – sometimes I find rhubarb baked goods (apple too, for that matter) that are too heavy with the fruit, with very little “cake.” It probably is just a subjective thing, but my preference would be to make these without the walnuts – I found the flavor of them a little distracting. As for the topping, it is buttery, cinnamon sweetness, but it’s a good thing I got 18 muffins with my muffin tins rather than 24, as I don’t think there would have been enough topping for another six! Just excellent, with old-fashioned homemade appeal and I believe these would be just as good using other fruits if rhubarb is not available.
A very nice recipe. I added an extra cup of rhubarb and more cinammon. Especially good with coffee! I will make these again.
Delicious!! I did make a few changes to the recipe. I used 1 1/2 tsp. baking powder to make them a little more fluffy. I also didn't have buttermilk so I put 1 tbsp. of white vinegar in a 1 cup measuring cup and filled the rest with milk and let it stand for 5 minutes. I used 2 cups of rhubarb and it was perfect. I also omitted the walnuts because I'm not a big fan. These were the BEST MUFFINS I've made in a while (and I bake a lot of muffins!!). I'll definitely be making these again!!
These are absolutly delicious. I replaced the oil by Apple Sauce to make them less fatening. Excellent
I loved them! YUM! Quite possibly the best muffins I've ever had. I used 2 cups of rhubarb.
My whole family loved these - and I even snuck in whole wheat flour for half of the flour. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Norma's Rhubarb Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 64
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.
Make a morning muffin that’s loaded with good stuff.
These muffins are a quick, easy treat for breakfast any day.