This rhubarb muffin recipe features a crunchy sweet sugar topping and makes fabulous muffins great on their own with no extra added butter or jam.
Read all the reviews and made them just as written except I didn't have buttermilk on hand and couldn't shop, so I put 2 tsp of vinegar in a cup of milk and let it set up. Muffins smelled so fabulous and were delicious. Only drawback was I couldn't stop licking the batter.
Read MoreThe texture was perfect, however, the flavor was bland. I too, found the nuts incongruous . Next time I will also add lemon zest and some cinnamon and/or nutmeg to the bland batter as well as the topping.
Read MoreRead all the reviews and made them just as written except I didn't have buttermilk on hand and couldn't shop, so I put 2 tsp of vinegar in a cup of milk and let it set up. Muffins smelled so fabulous and were delicious. Only drawback was I couldn't stop licking the batter.
I believe between the three of us, Aunt Norma, charliebabe (the submitter) and me, these muffins made rhubarb lovers out of a number of Floridians who had never tasted the stuff before! I deliberately brought some of my garden rhubarb in Wisconsin down to our place in Naples, FL as I wanted to treat the folks here. I am so pleased that these muffins showcased this “pie plant” so well! I had no fresh buttermilk on hand, but buttermilk powder proved to be a worthy substitute. Because of the brown sugar, they are a rich, caramel color. And because I mixed the batter only till combined, leaving behind some lumps, they were light, tender and fluffy. The amount of rhubarb was just right – sometimes I find rhubarb baked goods (apple too, for that matter) that are too heavy with the fruit, with very little “cake.” It probably is just a subjective thing, but my preference would be to make these without the walnuts – I found the flavor of them a little distracting. As for the topping, it is buttery, cinnamon sweetness, but it’s a good thing I got 18 muffins with my muffin tins rather than 24, as I don’t think there would have been enough topping for another six! Just excellent, with old-fashioned homemade appeal and I believe these would be just as good using other fruits if rhubarb is not available.
do not change a thing to this recipe unless you are like me and love cinnamon. 1 tsp (or 1 tbsp if you are like me) of cinnamon is a wonderful compliment to this already great muffin. Muffins are my specialty and people would buy them in the dozens in my cafe. I can tell you 2 bowls are NOT necessary. Add all your dry ingredients into a large bowl to start. Stir to ensure baking powder and soda are completely mixed into the flour. Then drop in wet ingredients on top. Stir JUST UNTIL MOIST! Using a fork, continue to fold in dry ingredients into the wet in the centre of the bowl. When you don't see any more dry ingredients STOP! Batter will be thick. If your muffins are always tough, you are stiring them too long and with too much "stir". Be gentle. Don't stir the air out of them. (if you don't have butter milk, just add 1 tbsp of white vinegar or lemon juice into your milk and let sit while you add all the other ingredients). thank you so much for sharing!
Delicious!! I did make a few changes to the recipe. I used 1 1/2 tsp. baking powder to make them a little more fluffy. I also didn't have buttermilk so I put 1 tbsp. of white vinegar in a 1 cup measuring cup and filled the rest with milk and let it stand for 5 minutes. I used 2 cups of rhubarb and it was perfect. I also omitted the walnuts because I'm not a big fan. These were the BEST MUFFINS I've made in a while (and I bake a lot of muffins!!). I'll definitely be making these again!!
A very nice recipe. I added an extra cup of rhubarb and more cinammon. Especially good with coffee! I will make these again.
These are absolutly delicious. I replaced the oil by Apple Sauce to make them less fatening. Excellent
These muffins are FANTASTIC! I made a couple of little changes to them though. -I added 1 tsp cinnamon to the batter. -I used 1 cup chopped rhubarb (frozen) and 1 cup chopped strawberries (fresh). -And for the topping I used a different recipe from my favorite muffins: 1/3 cup packed brown sugar 1 tablespoon all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter All in all this may be my new favorite muffin! Thanks Aunt Norma ;)
I loved them! YUM! Quite possibly the best muffins I've ever had. I used 2 cups of rhubarb.
My whole family loved these - and I even snuck in whole wheat flour for half of the flour. Yummy!
I really am enjoying these ones. I messed up a little and used the big chunky rhubarb I had cut up to make a crisp - a few of the muffins fell apart because of it. Great recipe - will be making a lot of these ones!!!
This is a quality recipe. I didn't have any buttermilk, so I just used regular milk, which seemed to work out fine. I also added a number of spices to the dry mix including ginger, cloves, and nutmeg. This gave the muffins the extra kick we like in our family. The rhubarb made these very unique and tasty muffins and I will definitely make them again!
The texture was perfect, however, the flavor was bland. I too, found the nuts incongruous . Next time I will also add lemon zest and some cinnamon and/or nutmeg to the bland batter as well as the topping.
Wonderful recipe. The ingredients mixed up a little drier than I am used to for muffin recipes, so it had me nervous. But they cooked up to perfection. Note: This recipe is easily modified for other fruits. I did not use rhubarb and nuts, and instead added lemon zest and cranberries. I used juice from the lemon I zested to make buttermilk out of 2% I had on hand. Update: I made this recipe again. This time, I subbed a little more than half of the oil with unsweetened applesauce. This change made no discernible difference in the end product. Spectacular muffins- excellent recipe.
Great recipe! These muffins are nice and crunch on top, super-moist inside and full of great flavor! I tried something a little different and added a 1/2 cup of blueberries to mix. Super-delicious!
This recipe is a keeper! I doubled the recipe, added 1 extra tsp of baking powder, a cup more rhubarb and I got 22 big muffins! They are delish :)
I brought these in to work today and thought I should probably try one out to make sure they're good; coworkers loved them! I loved the simplicity of the recipe (trying to use up some rhubarb my mgr gave me) and I agree the brown sugar makes these both delicious AND a gorgeous caramel color. I omitted the nuts, but almost wished I wouldn't' have... the flavor of the muffin stands out as really flavorful and perfectly moist, but I missed the rhubarb! I think I found a chunk or two of it in my muffin. :( That would be my only real negative comment I can say about this recipe. The batch size is misleading, as I also only yielded 19 muffins. I'll keep this one around and try adding another cup of rhubarb. Otherwise, a great recipe!
These muffins are moist, but the flavor of rhubarb is virtually non-existent. I made the recipe exactly as written. They are good, but taste like many others muffin recipes that I've tried. Maybe if the amount of rhubarb is increased one would experience the true flavor of the vegetable/fruit. If I would make them again, I would surely increase the amount of rhubarb.
These are yummy muffins! Very moist and delicious. I did not have buttermilk so for a substitute, I added 1 Tbsp lemon juice to a measuring cup and then filled to 1 Cup with milk. Let sit 5 minutes to set up. I also used a total of 2 ½ cups fresh chopped rhubarb (chop smaller than for a pie) and was happy I added the extra cup. I did not add the walnuts, but that is just my preference. The cinnamon sugar sprinkled on top is a nice touch. Thanks for the recipe!
The new favorite in this house. These are absolutely fabulous. I was lucky enough to have a friend give me multiple stalks of rhubarb, enough to try several new recipes. I have now made these 3 times in the last week, giving some to friends, but most being eaten by my family. They are the perfect moist, tender texture with that great sugary, crunchy topping. Such a winning recipe!
These are wonderful muffins - the best rhubarb muffins I've ever made or tasted. I increased the rhubarb to 2c but will make it 3c next time to get more flavor of the rhubarb; I'll also add cinnamon in the batter, as well as the topping. The only reason for giving 4 stars instead of 5: it's a stretch to say you get 24 muffins out of this recipe - I did get 24 but there some very small muffins in the batch. I'd say 20 might be more realistic. I'll juggle the ingredients a bit to get 24 good-sized muffins.
My two teenage sons don't usually eat muffins but they gobbled these ones down and asked me to make them again. I did add an extra teaspoon of baking powder and they were very fluffy and light with a delightful crispy sweet top. Definately a recipe I will use again and recommend!
THese are delicious! They tast like rhubabrd upside down cake..minus the cool whip. Very good!
These muffins are delicious, except for one thing - I found the flavour and smell of the oil to be pretty overpowering (I used canola oil). Next time I'll use melted butter instead. I upped the rhubarb to 2c. Warning - don't be lazy like me and try to fit the batter into 12 cups! They took a long time to bake and still seem a bit underdone. Next time I'll do 18 cups. Don't skip the topping - it's great.
This is a great recipe! I did tweak it a little, which is why I gave it 4 stars. I made a traditional streusel topping: 1/4 c. butter, 1/2 c. sugar and 1/2 c. flour. This was excellent. I also added 1 tsp of cinnamon and grated the rhubarb instead of slicing it. Yum!
Absolutely delicious! I didn't have any buttermilk so I followed some other reviewers advice and added 1 Tablespoon of vinegar to the milk and let it sour, worked brilliantly. Also increased the Rhubarb to 2 cups and left out the nuts as I didn't have any. Otherwise followed recipe and it was excellent, will definitely be making again!
These are delicious! The topping was a bit tricky to handle; it didn't "crumble" onto the muffins, so I added some oats to make it more manageable (see photo). I love the flavor in these. I think buttermilk makes a big difference! Thanks for sharing :)
Awesome muffin recipe, I just tweaked it a bit. I used an extra cup of rhubarb, and an extra 1/2 tsp. baking powder, as suggested by other reveiws I also topped with a struesel topping instead. Baking time was spot on and this makes 18 muffins. This recipe is my new favorite.
These muffins turned out great! Using buttermilk is best since it helps the baking soda to work properly. It will give a better texture to the muffins too. 1tbsp vinegar with milk measured to one cup is an ok substitute, but if you're going to the store, definitely get the buttermilk.
These made 12 gorgeous muffins with an excellent texture and taste. The tart bite from the rhubarb is the best part. I didn't have buttermilk so I mixed two teaspoons of vinegar into one cup of 2% milk. I also used two stalks of rhubarb and they measured out to two cups instead of the 1 1/2 listed. I get the feeling this recipe would be great with a combination of rhubarb and fruit too. Excellent recipe!
I found these too greasy, so I recommend using less oil or use solid shortening instead. Also, I use soft butter to make the topping instead of melted. Melted butter seems to yield lumps of topping that sink into the batter while soft butter yields more crumbly sprinkle that stays on top. I add 1 tsp cinnamon, some nutmeg and ginger to the batter, as well, for additional flavor.
I enjoyed this recipe, following it exactly. I was only able to get 15 muffins out of it, which is substantially shy of the suggested 24. Having followed the recipe and filled them as directed, I could not figure this one out. They were enjoyed, however. Thank you for sharing the recipe.
Excellent muffins! I, like many others, used 2 cups of rhubarb and added another 1/2 tsp of baking powder. I substituted ideal No Calorie Sweetner Brown for the brown sugar. I've made them both ways, and they're equally good.
These muffins were really nice, light and fluffy with a good crumb texture. I substituted stewed rhubarb for the oil and they remained lovely and moist.
Used 2 C rhubarb and 1 cup strawberries. Was out of oil so used melted butter-added 2T extra. Dark Brown sugar. Topping Raw sugar/butter/cinnamon. Made 12 jumbo muffins. 30 min to cook. Superb! Let rest before taking out of pan so they can set. Flavor not bland at all.
These are excellent muffins. Unfortunately I must have blinked or just blanked out where it said it makes 24 muffins. I only prepared one pan and then was surprised that I had so much left over batter! Well I used a mini muffin pan for the rest and even though they overflowed a bit, they were delicious! Love rhubarb recipes!!!
These were wonderful! I did sub in 1 cup whole wheat flour and 1/4 cup applesauce and increased rhubarb to 2 cups. I will be making these again!
Yummy muffins. I only had 1 C of frz rhubarb so I added enough re-hydrated dried cherries for the other 1/2 cup. When our rhubarb grows again...I'll use 2 cups. Added 1 tsp salt versus 1/2. I personal liked the walnuts in these. I did cut back to 1 C of brn sugar ~ it's a personal pref. As other's I used butter instead of oil. I also made 1/2 again more of the topping so I'd have enough. Oh, also added cinnamon & a little nutmeg in the batter. I only got 11 normal size muffins for some reason. These barely lasted 2 days between 2 of us. Thanks for the recipe charliebabe. I'll make these again for sure.
delicious muffins! i put waayy to much topping on my muffins so they spilled over and made the skirts sticky. but they were still amazing. i did half whole wheat and half all purpose flour and they were perfect! definitely a keeper!
Fab., however rhubarb out of season so made it with cooking apple and pecans instead of Rhubarb and walnuts tastes great... Next time I think I will make them as cupcakes with apple frosting... Yum yummy
These are moist, yet fluffy. I have never made a muffin as good as this. My 9-year-old said to stop looking for the perfect recipe...this is it. I did use 1 cup rhubarb and 1 cup strawberries, otherwise, followed recipe exactly.
OH MY GOSH!!!I finally found the recipe Ive been looking for for 2 years! Theyre sooooo delicious! Love them!
These are amazing! I made them with 2 c. of rhubarb, but I used a crumble topping that contained oatmeal for the topping. Big hit with my hubby, who says he doesn't like rhubarb.
The muffins tasted good and my 2 year old loved them. I generally avoid using oil where possible and used applesauce instead. I think the biggest deterrent for me was that the muffins stuck to the liners wasting a good portion of the muffin. This may be because I didn't use the oil and subbed the applesauce instead. The recipe called for walnuts but did not say where to use the in the recipe description so I did not use them. And I added oats to the topping and used less sugar. just putting sugar on the top seemed like too much sugar. I will try the recipe again as I have an abundance of rhubarb but this time I would pass on the liners.
These are simple and awesome! I found the topping a little too sticky to 'crumble' so, I just mixed in some crumbled almond slices. I too, left the nuts out of the recipe, and increased rhubarb to 3 cups. The rhubarb was frozen a couple weeks ago out of the garden. No problems using frozen as long as it is diced small, but I think the fruit will blend better when using fresh. Thanks for the great recipe!
We loved this recipe! Even my husband, who doesn't really care for rhubarb, said they were good. I made it as written.
I followed this recipe to a T and these are amazing! will definitely make a double batch next time.
Delicious! Didn't put on the topping as I am trying to cut back on sugars, and there is already plenty in the recipe. I used half homemade applesauce and half oil instead of all oil. Milk + 1 T vinegar worked fine for the buttermilk as I didn't have that on hand. Frozen, thawed and drained rhubarb worked very nicely. Sifted the dry ingredients before gently blending them in. Very good texture, and nice and moist.
this recipe is awsome...i added a pinch of nutmeg and a sprinkle of cinnamonin the batter ! i even (accidently) put the brown sugar in with the dry ing' and they turned out great! My new fav!!!
I got rave reviews about these when I took them to a BBQ. Great way to use up rhubarb from the garden.
So yummy! Can't wait to try it with cranberries. I used whole wheat flour and two cups of rhubarb. So moist and not too sweet. I did not pack the brown sugar and omitted the muffin liners....added extra cinnamon to the topping. So far best receipe I found using whole wheat flour.
Very, very good. I had run out of brown sugar so I used white. Next time I will use brown sugar and I am sure they will be even better. Liked the fact that these muffins weren't too sweet.
As soon as I saw fresh rhubarb in the market, I knew I had to get baking. These turned out just great! Full disclosure: I used butter instead of oil (don't judge me) and I didn't add walnuts. Also, it turned out that my rhubarb measured at 2 cups instead of 1.5, so I just threw the whole thing in there. It was still wonderful. I especially love how easy it was to make a streusel topping with melted butter. Thanks for sharing this terrific recipe!
Our family looooved these muffins. I made them according to the recipe except: 1) I substituted organic coconut palm sugar for ALL the brown sugar in the recipe and added some extra cinnamon to the batter as well as to the topping. 2) I had to sour some regular milk using vinegar, as I didn't have any buttermilk on hand. My whole family loved these muffins and didn't miss the higher glycemic brown sugar AT ALL. Thank you for this great recipe!!
These are possibly the best muffins I've ever had, and were a hit with the whole family, whether rhubarb lovers or not. I'm going to try making them with other fruits too, they are that good. I did double the topping because I didn't feel there was enough of the cinnamon sugar mix (I used Splenda) for 24 muffins.
Wonderful! I also used 1 1/2 tsp baking powder, 2 C rhubarb, & no nuts. Indulgent!
These were good. I used the two cups of rhubarb as suggested by others. It still seemed the rhubarb taste was a bit lost. Very good base muffin recipe.
This was my first time making muffins. Great recipe! I couldn't find rhubarb so I used cut strawberries instead. I added 1/2 cup of oats to soak up the extra juiciness, and it worked out perfectly! I also threw a little ginger and cinnamon into the batter and used the same spices and some more chopped walnuts instead of sugar on the topping. With the strawberries, it was sweet enough.
Mmmm. Rhubarb! I love the tang of the buttermilk in the batter, and the streusel on top is a particularly yummy touch. I subbed in 1 cup of whole-wheat flour for some of the white. Next time, I might put the walnuts in the topping, instead of tucking them in the batter, because they'll get toasted that way and I'm crazy like that.
i love rhubarb but not a fan of muffins until my daughter made these. they were in the new issue of all recipes magazine and with all the fresh rhubarb out we decided to try them. they are the best muffin I have ever had. the only change we made was to sub the vanilla with almond extract. we love almond extract with fruit(try in cherry pie, to die for}. these are a must try.
I've been making muffins for years and these muffins are the best I've ever made. Family raved over them!! When I tried one I loved the texture and flavour. This is going in my recipe box!!!
Have made twice as they keep disappearing! Even the kids love these. I forgot to put the topping on one batch and still they are great.
Delicious and fluffy! I used one cup rhubarb and one cup strawberries and added one tablespoon flax seed. I also made my buttermilk out of silk and vinegar and used apple sauce in place of oil. For the topping I lightly sprinkled cinnamon and sugar but no butter.
Great muffins! I was looking for a way to use up some extra rhubarb I had in the fridge. I had already made a pie and was looking to make something different. I followed the instructions exactly as written and these muffins were delicious. Will definitely make again!
A good muffin overall; I particularly liked the texture. I will add cinnamon or all spice to the batter next time, as they were a bit bland.
a pinch of cardamom and i only baked for 20 mins - perfect muffins! very very tasty!
Not 5 Star...gotta be a 10! Best muffins I have ever made using frozen rhubarb ( thawed and drained in fridge overnight). A keeper!
These muffins do not last long! They have a simple flavor, but they are addicting all the same. The first time I made them omitted the nuts and added an extra 1/2 cup of rhubarb. I also didn't do the topping and used coconut oil for instead of vegetable. But I thought the rhubarb was a bit tart. So the second time I added 1/2 tsp cinnamon to the batter and then mixed 1/4 cup sugar and 1/2 tsp cinnamon with the rhubarb before mixing it into the batter. That helped with the tartness, I think I would add more cinnamon next time and maybe some nutmeg.
First time I've ever tried rhubarb, and this looked like a fairly simple recipe to start with. It was pretty easy to make, and the muffins are delicious!! My husband's first rhubarb experience as well, and I'm happy to say he likes them too!. Bought too much from the farmer's market, so debating whether to make more of these and freeze them, or try a different recipe :)
Made these this morning because I couldn't find my Grandma's recipe. This one sounded about right. The only change I made was subbing applesauce for the oil. Delicious! ;)
I skipped the butter/cinnamon/sugar topping and just sprinkled some brown sugar on top instead. i also skipped the walnuts. i did add some freshly ground cardamom and added cinnamon in the mix. The result is delicious!
My only complaint is the recipe needs to be doubled . They turned out excellent and I might share some with my friends , (MIGHT ) . Thanks for sharing .
Made three small adjustments: left out the walnuts (I'm not sure that would go with this...), used only about 3/4 cups brown sugar, and had an extra half cup of rhubarb so I used it all. I also did the milk with vinegar trick instead of buttermilk. These are wonderful! Fluffy, moist, tasty, great crumbly, crunchy top!
Amazing muffins! They're soft and moist. The buttermilk really makes a difference.
I love this recipe. I've made many muffins in my time and this one is at the top of the list. I've used other fruit and it works wonderful. The only thing I changed was instead of using melted butter in the topping, I used softened butter. It's easier to sprinkle evenly over the muffin.
Fantastic recipe! Never made muffins from scratch before and they turned out amazing. I substituted 1 cup of blueberries for the walnuts and they are incredible!
Delicious! Served at a graduation party and was asked for the recipe many times!
Excellent! Moist. I will make these again. I made these exactly like the recipe. My daughter is gluten intolerant so I used spelt flour.
They are really moist!!! I was a little surprised that they didn't rise as much I thought they would. My crumble topping didn't quite work but I will tweek it a little next time. My husband LOVED them! ...as did I!
A very moist muffin. I added twice the sugar to the topping and loved it. I'd make double the topping next time just to make sure all muffins are covered.
One batch was not enough to satisfy my family. Good thing we have more rhubarb! Mmmm
I did add 1/2 tsp baking powder and another 1/2 c rhubarb, but excellent recipe!! Moist, flavorful, perfect *happy sigh*
Yep..good, very good but mine fell in the middle. I didn't use nuts as the kids cannot take any tree nut/ground nut products to school. I added some coarse oats for some fibre and protein. I would make them again.
There is too much baking powder or soda. I'm not that knowledgeable of a baker but I know these were just a lil too bitter and bland. Wasn't bad though... Just not that great.
Delicious w/ the following modifications: 1.5 c unbleached white flour, 1 c wh-wheat pastry flour, only 1/3 c oil, additional rhubarb (2 c total), less sugar - 1 c brown, 1/4 c white
Delicious! I used 2 cups rhubarb also. Hubby even likes them and he hates rhubarb. All the gals at card club requested the recipe!
