Reviewed: May 24, 2012

Outstandingly moist and flavourful muffins! I added extra rhubarb for more tang, and a cup of chopped strawberry for sweetness, then I omitted the topping. Four dozen muffins disappeared in less than 24 hours. A huge hit with the family!

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Reviewer:

Sammy

Home Town: Kitchener, Ontario, Canada

Reviewed: May 3, 2012

These muffins are the perfect balance of tart & sweet... love them! I didn't have fresh rhubarb, so I took a chance on frozen. The bag of frozen rhubarb I bought had large chunks, so I defrosted the rhubarb and tried to chop it as best I could, draining the puddle of juice that came out. I was worried they'd be dry as a result, but they were super moist! If I use frozen again, I'm thinking maybe I could chop them frozen in the blender first as it is NOT easy chopping defrosted watery rhubarb. Bottom line: these muffins are AMAZING, even if all you have is frozen rhubarb. I followed the recipe and was very happy to find out that the cinnamon sugar topping topped 24 muffins exactly! Many recipes seem to overdo the topping and I end up with a lot extra, but not this one - no waste here! Thanks for a great recipe!!

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Reviewer:

Erin

Cooking Level: Expert

Reviewed: Feb. 14, 2012

Super tasting muffin! Family devoured them in no time at all! I am now making a double batch for hubby to bring (some) to work! Kids want some for here to, you know:) Thanks for sharing the recipe!

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Reviewer:

mmp626

Reviewed: Jul. 23, 2011

LOVED! Used 2% milk, 1 cup of Whole wheat flour 1- 1/2 white, and it was AMAZING

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Reviewer:

Mrs.Baker

Reviewed: Jul. 3, 2011

These are definitely good. I added 1.5 tsp baking powder and left off the topping for half of the muffins since the half that I did put it on went rather flat. I think it would be better with just the cinnamon sugar mixture sprinkled on top (without the butter). The muffins without the topping had the nice domed tops. Overall, great recipe.

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Reviewer:

slanie

Cooking Level: Intermediate

Reviewed: Jun. 26, 2011

These muffins are amazing!! I added a little more rhubarb but otherwise no changes. The are very moist and the topping is amazing.

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Reviewer:

Amber Joy

Reviewed: Jun. 25, 2011

Flavor is good ... but these muffins tested done, but were still raw in the middle. The topping sank down into the middle of the muffin. The muffins didn't rise much and were difficult to remove from the pan. (Baking at high altitude - 5,000 feet ... don't usually need to adjust muffin recipes, but perhaps this one needs it.)

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Reviewer:

cobaker

Reviewed: Jun. 19, 2011

These muffins are awesome. Great way to use up some of that rhubarb! The only issue that I have with these is that the cinnamon topping was just a big lump in the center of my muffins, which is easy enough to fix. Next time I make these I wont melt the butter for the topping just mash it up cold with a fork like you do with other struesal toppings. May add a bit of flour to the topping too? Overall excellent recipe that we really enjoyed. Thanks for the recipe:)

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jun. 14, 2011

These are awesome. Thanks for sharing. I didn't have buttermilk so I used 1 cup 1% milk & 2 T. vinegar and they are light and airy...yummy.

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Reviewer:

mapland

Reviewed: Jun. 12, 2011

Sadly we only had 1 cup of Rhubarb. I also have never made anything Rhubarb. My girls and I followed the recipe exactly (except the Rhubarb) and it was fantastic! I only wish there was more Rhubarb! Moist and delicious!!! The best muffins I have had!

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