Rhubarb Muffins

Rhubarb Muffins

"A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  1. In a large bowl, combine the dry ingredients. In another bowl, beat the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Reviews

Read all reviews 15
  1. 19 Ratings

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Most helpful positive review

Way back in 2007, the first reviewer of this undiscovered gem had it right. These are delicious, require no changes and will be a new favorite. With only four reviews, the last of which was tw...

Most helpful critical review

Moist and easy, but not as much rhubarb flavor as I would have liked. Next time I'll try a different recipe.

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Way back in 2007, the first reviewer of this undiscovered gem had it right. These are delicious, require no changes and will be a new favorite. With only four reviews, the last of which was tw...

Excellent muffins.. I used 1 1/2 cups whole wheat flour and 1 cup all purpose, and apple sauce instead of oil. I was trying to use some leftover rhubarb and was a little short so added some blu...

These are very scrumptious, I just found a new favorite muffin. Thank you for sharing this. I did not make any changes to the recipe. Wonderful just like it is!

These were good! I liked how moist and flavorful they were. I will say when I was scooping the batter into the cupcake liners, it seemed like there was almost too much rhubarb - but then when I ...

These muffins are drop dead delicious! Unfortunately, I did not have buttermilk on hand and had to use the vinegar/milk substitution (which I don't find as good as the real thing). Also added ...

Moist and easy, but not as much rhubarb flavor as I would have liked. Next time I'll try a different recipe.

This is a good basic muffin recipe for Rhubarb. I so wanted to add walnuts, but followed the recipe exactly. (except I use Lactose Free milk in ALL recipes calling for milk) These were real good...

first time i tried this super easy to make. I had an abundant of Rhubarb in the garden and this is a way to at least start a dent in it. Over all enjoyable but next time i think i'll not put in...

If muffins are hanging around after the first day, they usually get tossed. These were still moist and fresh two days later.

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