Buttermilk Rhubarb Muffins Recipes

AUNT NORMA'S RHUBARB MUFFINS

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.

BUTTERMILK RHUBARB CRUMBLE MUFFINS

Steps:

• Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
• In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
• Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
• Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
• Crumble: Mix together crumble ingredients until well combined.

BUTTERMILK RHUBARB MUFFINS

Steps:

• Preheat oven to 400°F Grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer.
• Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
• Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
• Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy!
• Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup.
• Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
• Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
• Serve hot, warm, or cool -- whatever is to your liking.

BUTTERMILK RHUBARB MUFFINS

Steps:

• In a large bowl, combine the six ingredients. In another bowl, whisk 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° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

EASY RHUBARB MUFFINS

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
• In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
• Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

RHUBARB MUFFINS

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.

RHUBARB CRUMBLE MUFFINS

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

RHUBARB MUFFINS

Steps:

• Preheat oven to 350*F Prepare muffin tins with liners. In a stand mixer using paddle attachment, combine brown sugar, vegetable oil, egg and vanilla. Mix well. Add buttermilk and cinnamon. Mix well. Add salt, baking soda and baking powder. Mix well. Add rhubarb, mix well. Add flour, 1/2 cup at a time until thoroughly mixed. Fill muffin tins 3/4 full with mixture {a large cookie scoop works great!} In a separate bowl mix melted butter, sugar and cinnamon. Sprinkle on the top of each muffin. Bake 20 - 25 minutes or until toothpick comes clean when testing center of muffin. Allow muffins to cool IN PAN for additional 10 minutes before removing.