Brown Sugar Rhubarb Muffins Recipes
AUNT NORMA'S RHUBARB MUFFINS
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Provided by charliebabe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g
RHUBARB MUFFINS
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
- Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.
Nutrition Facts : Calories 201 g, Fat 5 g, Protein 3 g
RHUBARB MUFFINS
Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink fruit. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
- For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
- Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
- Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.
BROWN SUGAR RHUBARB MUFFINS
"I make these muffins often during rhubarb season. Guests at our inn love them," says Florence Conklin, Cottonwood, Idaho. "For some crunch, I add our own state-grown black walnuts."
Provided by Taste of Home
Time 40m
Yield 20 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 268 calories, Fat 12g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
PHANTOM RHUBARB MUFFINS
I sometimes make these as part of a brunch. As we have friends who grow rhuarb, I usually have quite the stash to make up this muffins during the winter months. I got the recipe from the Best of Bridge series
Provided by Abby Girl
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Muffins: Combine sour cream, oil, egg. Mix well.
- In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
- Combine the wet and dry ingredients, incorporating until just blended.
- Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
- Bake at 350 for 25 - 30 minutes.
Nutrition Facts : Calories 193.6, Fat 7.5, SaturatedFat 1.4, Cholesterol 20.3, Sodium 126.2, Carbohydrate 29.4, Fiber 0.8, Sugar 17.2, Protein 2.8
BROWN SUGAR MUFFINS
Make and share this Brown Sugar Muffins recipe from Food.com.
Provided by KillerTasteBuds
Categories Breads
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cream vanilla, brown sugar and melted butter.
- Add egg and milk.
- In a separate bowl mix flour, baking soda, and salt.
- Add dry ingredients to the creamed mixture.
- Fill each cup of a muffin tin 2/3 full.
- Bake 15 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 233.3, Fat 9, SaturatedFat 5.5, Cholesterol 38.7, Sodium 242.3, Carbohydrate 34.9, Fiber 0.6, Sugar 17.9, Protein 3.4
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- Preheat the oven to 350 degrees F and line two 12-cup muffin tins with liners or grease the cups with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the chopped rhubarb and stir to coat.
- In a medium bowl or large liquid measuring cup, whisk together the brown sugar, oil, egg, vanilla and buttermilk until smooth.
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