Nuttyrhubarbmuffins Recipes

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RHUBARB NUT MUFFINS



Rhubarb Nut Muffins image

Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. -Mary Kay Morris, Cokato, Minnesota

Provided by Taste of Home

Time 35m

Yield about 10 muffins.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 210mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.

NUTTY RHUBARB MUFFINS



Nutty Rhubarb Muffins image

This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 14

3/4 cup packed brown sugar
1/2 cup buttermilk
1/3 cup canola oil
1 large egg, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup diced rhubarb
1/2 cup chopped nuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Set aside. , In a small bowl, combine the flour, baking soda and salt. Add egg mixture; stir just until combined. Stir in rhubarb and nuts. Spoon into 12 greased muffin cups. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

RHUBARB MUFFINS



Rhubarb Muffins image

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

Provided by Freya

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

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.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g

RHUBARB WALNUT MUFFINS



Rhubarb Walnut Muffins image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

Steps:

  • Preheat oven 325 degrees F.
  • Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

STRAWBERRY-RHUBARB CRUMBLE MUFFINS



Strawberry-Rhubarb Crumble Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 17

3/4 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 cup 1/2-inch pieces rhubarb (1 stalk)
2/3 cup chopped strawberries
3/4 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
6 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon fresh lemon juice
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
  • Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
  • Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

NUTTY RHUBARB MUFFINS



Nutty Rhubarb Muffins image

Number Of Ingredients 14

3/4 cup packed brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup diced rhubarb
1/2 cup chopped nuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

Steps:

  • In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla mix well. Set aside. In a medium mixing bowl, combine flour, baking soda and salt. Add egg mixture, rhubarb and nuts stir just until combined. Spoon the batter into 12 greased muffin cups. Combine topping ingredients sprinkle over tops of muffins. Bake at 375° for 20 minutes or until muffins test done.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

BEST RHUBARB MUFFINS EVER!



Best Rhubarb Muffins Ever! image

A delicious, moist muffin with just the right amount of tang, topped with a sweet cinnamon/sugar struesel topping.

Provided by Kennybabe

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups brown sugar
1 cup 2% low-fat milk, soured by mixing it with
2 teaspoons vinegar
1/4 cup vegetable oil
2 1/2 cups flour
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
3 cups rhubarb, chopped
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
1 tablespoon melted butter

Steps:

  • Preheat oven to 400 degrees farinheit.
  • Combine flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
  • Add dry ingredients and mix throughly until dry ingredients are moistened.
  • Fold in rhubarb.
  • Spoon evenly into 12 muffin cups.
  • Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
  • Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.

Nutrition Facts : Calories 295.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 19.7, Sodium 267.2, Carbohydrate 55.6, Fiber 1.4, Sugar 34.1, Protein 4.2

RHUBARB MUFFINS



Rhubarb Muffins image

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

4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
3/4 cup low-fat buttermilk
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups)
Nonstick cooking spray
1 tablespoon granulated sugar

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



Rhubarb Muffins image

Time 45m

Number Of Ingredients 14

1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups diced rhubarb
2 1/2 cup flour
1 Tablespoon melted butter
1/3 cup white sugar
1 teaspoon cinnamon

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.

STICKY RHUBARB MUFFINS



Sticky Rhubarb Muffins image

Make and share this Sticky Rhubarb Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

4 tablespoons butter
6 tablespoons dark brown sugar, packed
1 cup chopped rhubarb
4 tablespoons butter, softened
1/4 cup sugar
1 egg
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup milk
2 tablespoons grated orange rind

Steps:

  • Combine 4 tablespoons butter and brown sugar until coarsely blended.
  • Add the rhubarb.
  • Distribute evenly into (12) greased muffin tin.
  • Cream softened butter and 1/4 cup sugar, beat in egg.
  • Sift together the five dry ingredients.
  • Add to the creamed mixture alternately with the milk.
  • Stir in orange rind.
  • Do not over mix.
  • Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes.
  • Remove from oven and let stand for five minutes, then invert to remove.
  • Leaving the muffins up side down so the sticky glaze is now on top.

STRAWBERRY-RHUBARB MUFFINS



Strawberry-Rhubarb Muffins image

While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge. Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland. This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter. Doing so not only draws out excess moisture from the strawberries, but also gets a head start on breaking down the fibrous rhubarb. This recipe calls for an ample amount of sugar, which balances the tartness of the rhubarb and helps create wonderfully browned and chewy muffin tops. Finally, the cornmeal in this recipe adds great texture and gives the muffins a rustic finish. Opt for medium-grind or stone-ground cornmeal, if you can find it, but fine cornmeal works well, too.

Provided by Lidey Heuck

Categories     breakfast, snack, quick breads, dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 16

Nonstick cooking spray (optional)
1 cup small-diced fresh strawberries (about 6 ounces/170 grams)
1 cup small-diced fresh rhubarb (about 4 ounces/113 grams)
1 1/4 cups/250 grams granulated sugar
8 tablespoons/113 grams unsalted butter (1 stick), melted and slightly cooled
2 large eggs, at room temperature
1 cup/227 grams sour cream
1 teaspoon vanilla extract
Zest of 1 lemon
1 1/2 cups/192 grams all-purpose flour
1/2 cup/60 grams medium-grind or fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 tablespoon Demerara or turbinado sugar, for sprinkling

Steps:

  • Heat the oven to 400 degrees and line a standard muffin tin with paper liners. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)
  • Combine the strawberries and rhubarb in a medium bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (1 cup plus 3 tablespoons), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream, vanilla and lemon zest, and whisk just until smooth.
  • In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)
  • Transfer the fruit mixture to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.
  • Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
  • Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. The muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.

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STEP 1. Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside. STEP 2. Combine brown sugar and butter in bowl.
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RHUBARB BRAN MUFFINS - FIFTH GEN GARDENS
2019-01-24 Over the summer I worked really hard to find ways to utilize the generous harvests. When the garden is in season, we eat like kings! Rhubarb crisps, cakes, and a sauce for waffles were just the beginning of it. But my personal favourite rhubarb recipe is one for bran muffins! Compared to some of the more extravagant desserts, a bran muffin must ...
From fifthgengardens.ca


STRAWBERRY RHUBARB MUFFINS (VEGAN) - THE CHEEKY CHICKPEA
2019-06-13 How to make Strawberry Rhubarb Muffins: Preheat the oven to 375° and lightly grease a non stick 12 cup muffin pan or use cupcake liners, your choice. (I prefer all muffin recipes without cupcake liners) Prep your rhubarb and strawberries, and make the cinnamon sugar topping in a small bowl, set everything aside.
From thecheekychickpea.com


THE BEST RHUBARB MUFFINS - FIT FOODIE FINDS
2021-05-27 First, preheat oven to 350ºF and line a muffin tin with muffin liners or spray with nonstick cooking spray. Add the applesauce, eggs, maple syrup, and almond milk to a large bowl and whisk everything together. Add all of the dry ingredients and mix again. Finally, add melted coconut oil and mix one last time.
From fitfoodiefinds.com


DELICIOUS RHUBARB MUFFIN RECIPE » HOMEMADE HEATHER
2020-08-10 Combine flour, sugar, salt and baking powder. Combine egg, oil and milk. Mix this with flour mixture. Fold in rhubarb. Fill muffin cups 3/4 of the way full, and sprinkle with crumb topping mixture. 3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. 4.
From homemadeheather.com


RHUBARB MUFFINS - CONFESSIONS OF A BAKING QUEEN
2019-06-22 Preheat oven to 425F/218C and grease a 12 cup muffin tin. In a large bowl mix together the melted butter, vegetable oil, and granulated sugar. Add the egg and orange zest. Mix together the buttermilk and vanilla in a separate bowl. In a separate bowl combine the all-purpose flour, baking powder, and salt.
From confessionsofabakingqueen.com


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