The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 16, 2009
'Tis the season for rhubarb! These muffins were so moist and delicious! They did appear to sink a bit, but it was actually the topping that had melted into the muffin. I liked it because there was a gooey surprise in the middle. Not a strong rhubarb flavor, but so sweet, moist and delicious!
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: Murray, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 14, 2009
I made this into 2 loaves which turned out nice and moist. Next time I will add more rhubarb and chop it by hand and not use an electric chopper. I will also use 1/4 cup less sugar. I found the loaves to be too sweet and the wonderful tartness of rhubarb was missing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 14, 2009
Thank you for such a good recipe!!! My whole family just loves the flavor of these muffins.
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Jan

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 9, 2009
These muffins are great! The topping really makes them. I threw in some strawberries and put finely chopped walnuts in the topping. I have made them twice and shared them with friends both times. Everyone loved them.
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sal

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 29, 2009
These were so good and moist. Will make again. Fresh rhubarb is best!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 14, 2009
The taste was there!! Awesome! However, I used about 2/3 rhubard I had frozen (and then thawed and drained) and about 1/3 worth of fresh rhubarb. Dont know if it was becuase of that or not....What was weird about it was that as soon as they started baking, the centers (where the cinnamon topping was) sunk down into the cupcake instead of rising! So they looked kinda funny, the second batch didnt do it as bad, was it heat? was it the previously frozen rhubard? Dunno? But will try again with all fresh rhubarb and see what happens. Again, the taste was great! Reminded me of a cinnmon doughnut from the cider mill!
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Photo by andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Westland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 14, 2009
These muffins are soooooooo good. Moist and tender. I substitued Brown Sugar Splenda using 3/4 C. and they are excellent.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Photo by Eric
Reviewed: May 12, 2009
Both of my young kids loved these muffins, as did the wife and myself. I'm curious about making muffins with a more prevalent rhubarb flavor, so next time I may add more rhubarb to the mix, or cut back slightly on the brown sugar and cinnamon. I'd suggest a few extra minutes of cooking time.
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Photo by Eric

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 2, 2009
Delicious! Could add more rhubarb.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 25, 2009
This is a great recipe. I added about 3/4 cup of chopped walnuts, but that was the only change I made. These muffins have a really nice texture and they're delicious.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 5, 2009
My wife made these muffins the other night and they were fantastic. What was particularly good about them was the contrast between the tartness of the rhubarb and the sweetness of the muffin. Best hot out of the oven, but wonderful for days after.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Dec. 9, 2008
I cut this in half, for just my family. The recipe then called for half of an egg. I upped it to one egg, upped the buttermilk to a half cup and added two envelopes of strawberries and cream instant oatmeal, for texture. (I have MANY boxes on hand from a great sale this last summer.) I also added a half tsp. of baking powder and a half tsp. of nutmeg. Smells wonderful. I'll update how the family liked them tomorrow morning.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2008
These were very tasty, but I think I would bake them less time next time, they were a little dry and difficult to get out of the muffin papers.
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Photo by Allrecipes

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 1, 2008
Wowza! I love these muffins. The sweetness of the cinnamon-sugar topping and the tartness of the rhubarb is a fabulous combination. They are moist and light and just perfect! The only thing I might change is to add more rhubarb next time.
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Photo by schmelanie

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 7, 2008
Pretty good--I added a few fresh strawberries to the batter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 25, 2008
Very good recipe, I added oats to the topping and made it in a 9x13 pan.
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Home Town: Ocala, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 22, 2008
very tasty! I used whole wheat flour instead of white & it was delicious. I ended up baking them for about 10 min longer. I also recommend making sure you grease the muffin tin well if you use whole wheat flour. My husband and mother-in-law gobbled these muffins up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 26, 2008
Everyone that has tasted these muffins wants the recipe. My husband prefers these over dessert! Easy to make, I do not use paper liners, they slip out of the pan easily if sprayed with cooking spray. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 1, 2007
I made this recipe and gave some to a few of my neighbors and everyone LOVED them! The brown sugar base is a really great combination with the cinnamon and rhubarb. Warning...you may not be able to stop eating these!! YUM!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 21, 2007
Sorry, no wow here. I did not have store bought buttermilk. I added lemon to my milk. I added pecans to the topping. Just ok. I will try these again with real buttermilk and hope the results wil be as good as the rest.
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TDM

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