Rhubarb Muffins Recipe

 With a last wave of rhubarb in the summer harvest Rhubarb Muffins Recipe

With a last wave of rhubarb in the summer harvest, I was looking for a delicious use for this unique crop. These Rhubarb muffins are the PERFECT solution. Kevin and I devoured a muffin (or two) as soon as they were cool enough to eat. Even if you don’t think you like rhubarb, you should give it another try and MAKE THESE MUFFINS. 🙂

 
 
Rhubarb Muffins Recipe
recipe adapted from Amy Jo on Tasty Kitchen
Makes 24 muffins
Ingredients
1-1/2 cups brown sugar
1/2 cup canola oil
1 large egg
2 tsp vanilla extract
1 cup buttermilk*
2 cups chopped rhubarb
2-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
for the topping:
1 Tbsp butter, melted
1/2 cup sugar
1 tsp cinnamon
Directions
*to make your own buttermilk, add 1 Tbsp lemon juice or vinegar to just under 1 cup milk. Let sit 5 minutes. Stir before incorporating into recipe.
Preheat oven to 375 degrees.
Combine brown sugar, oil, egg, vanilla and buttermilk. (If you do not have buttermilk, combine 1 tablespoon of vinegar and milk to make 1 cup. Allow to stand for 5 minutes, stir and add to recipe.) Beat together well. Add in rhubarb and stir.
Sift together flour, baking soda, salt and baking powder. Stir into the wet ingredients.
Fill greased muffin tins 2/3 full. Mix together melted butter, sugar and cinnamon. Press lightly on top of muffins.
Bake for 15-20 minutes. Let cool for 5 minutes in the pan. Then, tapping the sides and bottom of the pan, turn muffins out onto a baking sheet and cool completely.

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