Reviews for Aunt Norma's Rhubarb Muffins
Amazingly moist! I followed the directions exactly. I finely chopped the rhubarb and used buttermilk powder. DELICIOUS!
These muffins turned out great. I increased the rhubarb to 2 cups based on comments from others but would still be 5 stars with 1.5 cups. When I make muffins they always turn out flat or just rounded a bit. Always disappointing. Did some searching for a solution and think I've found it. I greased only the bottom of the muffin cups and half way up the side. What a difference. Best looking muffins I've ever made. Definitely making these again especially with rhubarb in season now.
These were delish, nuff said.
Quick and easy to make...ingredients all handy...the MOST delicious rhubarb muffins I've ever made or eaten! Thanks Aunt Norma! :)
I used my mother-in-law's rhubarb and these were so yummy!
These are great! First time using rhubarb in something other than pie and they turned out fantastic! I did make a few changes based on some of the other reviews/recommendations. I used 1.5tsp Baking Powder, I added 1tsp of cinnamon to the batter, I omitted the walnuts (will try them next time), I used 2 cups of rhubarb and I doubled the topping (which made a bit too much). I think the extra rhubarb was just right. Well definitely be adding these to my favourites!!
These were easy to make, I only had frozen rhubarb on hand and it worked out perfectly. They are moist, the topping is just perfect for the tartness of the rhubarb...the flavours of the batter, rhubarb and topping realy balance and compliment each other. I would make these again.
They taste amazing!!! The cooking time is perfect. HOWEVER, here are a few critiques: a) the topping is very hard to "sprinkle" over the top of the muffins cuz its so wet b) there is not alot of topping (just enough for 18/19 muffins) c) and i only got 17 muffins out of this, NOT 24. And my muffins are not very big either. I also added an extra cup of rhubarb (so 2 1/2 cups of frozen rhubarb) and it is perfect. Love this recipe.
The batter tasted good but without using REAL buttermilk, the final product was runny inside.
Muffins were a hit and came out surprisingly moist and very sweet, yet light.
Excellent! I substituted applesauce for the oil. They came out nice and dense and yummy! Didn't use anywhere near all the sugar topping. You could cut those ingredients in half and still have plenty.
These were great! I did put applesauce in instead of the oil... used 2% milk... Couldn't even tell they were low fat!! Awesome!
These don't last long around here, so I've learned to make at least three batches and freeze some. So yummy
A good muffin recipe.
These turned out very nice. I didn't modify the recipe at all. I found that if I left the topping for 45 minutes, it was much easier to sprinkle on.
Absolutley moist and delicious. I have also added some strawberries or raspberries if I had a few on hand to use up and it gave another dimension to these fablous muffins.
I used almost 4 cups of frozen rhubarb, it was wonderful.
absolutely great! as much as I hate rhubarb (I made it for my family), i could eat those every day!
SO good! I was gifted some rhubarb recently and scoured the internet looking for what to do with it. These caught me right away, I've not made muffins before (very new baker), so I decided to give it a go. SO glad I did. Easy, but so much delightful flavor. I really like the walnuts, unlike a few others, I think they add some texture that they may suffer without, however if I make them again (which I plan to) I may use a different nut. Very, very pleased.
Great muffins! I love the tart bites of rhubarb. Using the brown sugar really makes them soft and moist. I didn't have any buttermilk, so I put 1 Tbsp. vinegar in a measuring cup and added milk to 1 cup. The only other change I made was to leave out the walnuts. Next time I might add some cinnamon to the batter. I can't wait to have one with my coffee tomorrow morning!
These muffins turned out absolutely delicious, even though I messed the directions up. I forgot to put the topping on until halfway through the cooking time. They were still moist and delicious, although maybe not as high as they would have been had I not opened the oven door to put the topping on. I used frozen rhubarb as there is no fresh here yet, and that worked out fine. Thanks for a great recipe!
Loved these muffins! BUT...I did change the serving size to 36 and it made 18 filled to the top. I am not sure why the serving size ever works for me, but it doesn't... I also recommend greasing the top of your pan, the topping is quite sticky and will stick. Sooooooo yummy!
I made these last week & used 2 cups of chopped rhubarb & added a 1/2 tsp. cinnamon to the batter as others suggested. These were very easy. I didn't use a mixer which can spoil the texture of these muffins. Just follow directions closely. I made my own topping of cinnamon flour sugar & butter cut together & sprinkled on top. Coffee gang gave them 2 thumbs up!
These came out very good. My son is the only one that likes rhubarb and after these no one in my family can say they don't like it again. Great recipe!
Wonderful! Easy! I doubled the topping because my kids were making these and we ran out after 12 muffins.
I leave off the topping. My grandson loves one of these, yogurt, & juice for breakfast.
Very good use of rhubarb. I used 2 cups and chopped small, no walnuts.
these were really good, great use of rhubarb
I've been making these for years and they are delicious, however we have a few alterations that make them even better. First, we don't put walnuts in the batter, we grind up pecans fairly fine and add them to the topping. It gives them a wonderful crunch and the pecans toast as you cook the muffins giving them an even better flavor. Second, shake the rhubarb in the flour before adding it to the batter so it stays well distributed throughout the batter. Third you can make these muffins as a cake, it works perfectly in a 7x11 pan, but it rises very high so put another pan under it just in case it spills over. I'm usually too lazy to bake muffins so generally make it as a small cake. It also freezes great!
I love this recipe but added 2 1/2 cups of rhubarb and also put 1 tsp cinnamon in the batter as well. I don't always have buttermilk on had so I use buttermilk powder that you add water to make buttermilk. I baked them for 20 minutes instead of 25 and they turned out great. Will definitely make these again.
DELISH!! Made them a little healhier by using 1 1/2 C wheat flour 1 C white flour and substituting applesauce for the vegetable oil. I left out the walnuts. Like other reviewers, I did not have buttermilk so, I used soy milk and 2 t vinegar. Also, instead of the butter topping, I just sprinkled on some cinnamon and sugar. YUM YUM!
i agree with some of the other commenters..put cinnamon in the batter, too, and increase the rhubarb to at least 2 cups. i also used butter (not melted) as i was out of oil and it worked just fine. the batter was lumpier but turned out fine in the end i also melted a bit of extra butter and threw a couple of handfuls of rolled oats in the streusel part for some extra crunch.
I have not made this as yet but do collect rhubarb recipes for both sweet and savory dishes. I noticed a few reviewers said they loved them but didn't have buttermilk. There are a couple substitutes for buttermilk which work quite well.: Undrained, plain yogurt or sour cream, whisked with a little milk to thin, in recipes that call for buttermilk. Or combine a tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Set the latter mixture aside for five minutes before using.
Moist and tasty. The rhubarb really adds a great flavour; I also added some chopped strawberries instead of the nuts. I made 1/2 the recipe and it yielded 10 muffins rather than 12. They are actually quite sweet despite the rhubarb!
Oh man, these are tasty! I used almond milk with a teaspoon of lemon juice in place of the buttermilk, and half a banana in place of the egg. I will definitely be making these again really soon!
To die for! I took other reviewers suggestions and made it 2 full cups of finely chopped rhubarb (used my hand chopper) and omitted the walnuts (which I usually adore). The rhubarb definitely took center stage. I'm going to have a hard time using my rhubarb for anything else! Thanks so much for the recipe!
Thanks for this recipe Charliebabe. It is very very good and makes such a good snack or desert. Nothing is needed on them as quoted earlier. I did up the rhubarb on my 2nd batch to 2 cups like others suggested and they are just sensational.
This recipe was a huge hit at our girls weekend. Everyone loved them. Not too sweet or tart and the topping is just right. Very moist so I will try with app,e or blueberry the next time. These made me wish I had more rhubarb! I too used 2 cups of rhubarb and they were perfect! Thanks for this recipe, a definite keeper!
I made these for my office. I was a little hesitant considering the fruit is rhubarb which is not a commonly used fruit. Well, no worries there! They were gone in 15 minutes. People raved over them. I'll definitely make these again and again.
The texture & to ping was fabulous but the muffin themselves were bland. Definitely needed some spice added to batter.
I really like this recipe. I think for the topping I had too much butter because it was a bit too liquid to sprinkle, but I eyeballed this measurement so could be me. My son insisted on sprinkles on top of some of the muffins. In order to be able to send as a school snack (nut free) I replaced the walnuts with white chocolate chips which were very good. Kids loved these. I also boiled the rhubarb and also added a handful of frozen strawberries. Thanks for the great recipe!
excellent muffin, not too sweet with a great texture. Would be an excellent base for other fruits, too. I'd love to try this with fresh raspberries!
I have to agree with so many reviews on this site! These muffins are wonderful! The next time I make them I will probably add a bit more rhubarb. I did chop up the rhubarb in fairly fine pieces and used pecans instead of walnuts just because of personal choice.
Wonderful - I did week them a bit. I replaced 1/2 c. flour with cornmeal, added 1 extra cup of rhubarb and mixed in a bit of cinnamon. Very popular with my family and friends!
I needed to make something quick for my daughter's snack for school. I didn't have any rhubarb, so I added two peeled and shredded apples. Wow, they were really good. The only thing I will do differently next time is mix the baking soda with a few tablespoons of vinegar and add it to wet ingredients right before mixing with flour mixture. You can taste the baking soda in this recipe and I know it could be avoided by adding vinegar to the baking soda. Thank you for the wonderful recipe.
Moist, love the topping, and the rhubarb flavour is great without being overpowering.
Excellent muffins the only was they didn’t rise very well the tops were pretty flat. The only addition I did was I added strawberry’s, I will defiantly make them again.
Awesome! I followed some of the other suggestions, increased rhubarb to 2 cups, used homemade cinnamon applesauce in place of the oil, eliminated nuts (personal preference). Next time would probably increase the amount of sugar needed for the topping. The single recipe made 18 standard size muffins and the topping just barely made it at less than a teaspoon per muffin.
Really good and easy. I did as several reviews suggested and used 2 c rhubarb and extra cinnamon, Didn't have buttermilk so used the vinegar in milk. turned out nice and made the house smell great. Spreading the wealth since my batch made 18 and there are only 3 of us in the house, hope those I share with agree!!!
The sweet crunch on the top is perfect for the tartness of the rhubarb.
Wow!! what a great muffin! I used 2 cups or rhubarb and omitted the walnuts. I will make these again!!!
I eliminated the oil and buttermilk, and substituted Greek vanilla yogurt. They turned out great! My mother makes rhubarb sauce (just like apple sauce but with rhubarb)--next time, I'll use some of that with the yogurt to give the cake part of the muffin a little more rhubarb flavor. Yum! My husband ate 5 right out of the oven. Like other raters, I didn't use nuts in my recipe--they didn't need any.
Just perfect - didn't change a thing!
Good recipe. Muffins are moist and very good. My cooking time was about 5-7min less than recomended, so check early.
I dont like rubarb that much but I loved these muffins! I added an extra cup of rhubarb and next time will add some sour cream but this recipe was excellent. It will defanatly be a new staple at our house! Thanks!
Just made these, and they are excellent! I did omit the walnuts and think I may try adding 1 tsp. of cinnamon with the flour, but they are great as they are. Thanks for sharing such a fabulous recipe...bring on the rhubarb!
Very nice! I made only a few small modifications to the recipe. First, I followed another reviewer's suggestion and added 1.5 tsp. of baking powder for nice, fluffy muffins. I also added a healthy shake of cinnamon to the dry ingredients - it just seemed like the right thing to do! They turned out great - just the right amount of sweetness for the tart rhubarb, especially with the topping. Thanks!
Added one teaspoon cinnamon to muffins
Very good recipe. I followed recipe as written plus added 1/2 cup fresh blueberries. It made 20 nice sized muffins. I could have gotten 24 if I didn't quite fill papers to the top. My topping was more drizzly rather than crumbly (probably because I melted butter in microwave )but it didn't take away from the flavor. For a crumble topping I would just cut cold butter into sugar cinnamon mix. Will definately make again and experiment w/various fruits.
Love this recipe! I omitted the walnuts and added a cup more of finely chopped rhubarb. Delish!
Very tasty!! I have a similar recipe for a rhubarb cake that I was thinking I'd like to try making into muffins, but this recipe did it for me. I did use 2 cups of rhubarb and also had to double the sugar topping to be able to put 1 tsp on each muffin. Next time I may just put 1/2 tsp on each.
I followed the recipe exactly, except for adding some diced strawberries. They were great! This would be a great muffin base for any fruit/nut/etc. that you wanted to add
a big hit with the quilting ladies today. I had a banana on the counter so added it , nice addition.Will definitely make these again.
I definitely second that these are amazing! Very easy to make and very yummy! I have been searching for a rhubarb recipe and this is fantastic!
This is especially delicious warm. Made it with 2 cups of rhubarb (saw that someone suggested this). Mine only made 16 - but they were wonderful!
These are unreal! I didn't even think I liked rhubarb! I did the milk/vinegar sub for buttermilk and didn't change a thing else, it yielded 19 muffins for me (1/4 cup scoop).
Yummy! I made them without the streusel topping and they were still amazing! I also made mine with applesauce, they turned out wonderfully moist and flavourful.
Everyone enjoyed. I used Splenda brown sugar and I used the homemade buttermilk trick (lemon juice and milk). I made a touch larger in greased silicone cups so only yielded 19.
AWESOME!!! I changed just a bit as I only had whole wheat flour on hand and not quite enough milk so I juiced and orange and added about 1 tsp of the zest as well. They turned out perfectly. Thank you ?
Mmmm... delicious. I keep making them in the evening for the next morning's breakfast, but they don't seem to be able to last the night. :)
These were delicious! After reading the reviews, I increased the rhubarb to 2 cups, chopped into very small pieces. I also added a little bit of oatmeal to the sugar topping and I really liked the texture. I was missing one of my muffin pans, so I ended up making 4 muffins and putting the rest of the batter in a 8x8 pan and both versions were very good. I think that a 9 x 13 pan would work well for all of the batter - I just wanted to try it in muffin form as well. I really liked the texture of the muffin and I think that I will use this as my basic muffin recipe (once rhubarb is out of season). I LOVE the flavor of rhubarb, but I think that it will work well with different fruits.
These were moist and delicious!
These muffins turned out amazing - so yummy, tender, moist and flavourful. I made the exactly as the recipe stated. Will definitely make this again and again.
These are very good. I followed the advice to add more rhubarb and I think that was absolutely necessary. I ended up adding a total of 2 1/4 cups and next time think I'll use another half. I also added a bit of cinnamon to the batter which was a good choice. I used 1/4 cup applesauce and 1/4 cup oil, a change I almost always make and a good choice given the oily feel of the muffin liners as I took these out of the pan. I used almonds for the nuts and also used almond extract instead of vanilla. I doubled the amount of topping using 1/3 cup white and 1/3 cup brown sugar. I worked in softened butter and also added some broken almond slices. That was necessary to get enough topping for the 24 standard sized muffins that I got out of this recipe. A good mix of flavors.
I "healthified" this recipe and they were still very good. I subbed in whole wheat flour for slightly less than half of the flour, subbed wheat germ for the walnuts, and omitted the melted butter. I halved the recipe (using a whole egg with 1/2 yolk) expecting to yield 24 mini muffins, but only ended up with 14. These rise quite a bit. I will also try applesauce in place of the oil next time.
I love this recipe! So simple and I love how it makes 24 muffins. I add 2 cups of rhubarb though. My grandchildren and all family love them.
I made these exactly as directed and I found the contrast between the sour rhubarb and the muffin mix unpleasant. The muffins were too moist even though I baked them for an additional 5 minutes. I love using rhubarb in the spring, but this recipe won't be one I use again.
Delicious! Left out walnuts so the kids wouldn't complain. I would add more rhubarb next time so you get fruit in every bite! Will also try replacing half the oil with applesauce and half the white flour with whole wheat.
I was nervous when my batter was thick (like peanut butter), however these turned out great! I doubled the recipe and got 24 reg. muffins and 24 minis. Changes (recipe doubled) 1tsp extra baking powder, 1 c extra rhubarb, omitted crumb topping. I didn't have buttermilk so I used the vinegar/milk substitute. I stirred it all by hand. They were fluffy and delicious, even without extra butter! Another tasty & easy muffin recipe :)
Oh my gosh these are SO !! good My husband loved them & he is picky. I added a little bit more rhubard than called for-YUM !!!!! So nice & moist. These muffins would be great with any kind of fruit added
Wow - made exactly except put a bit more rhubarb and some cinnamon in flour mixture. Also had to substitute vinegar & milk for buttermilk as I didn't have any. Just excellent! Thanks for the recipe -- will be making these again soon.
We loved these, but I'm not giving 5 stars for 2 reasons. First, I added a teaspoon of cinnamon to the batter, and I think they would have been a little bland without that (though not terrible). I also felt like there wasn't enough fruit, even after replacing the walnuts with an equal amount of additional rhubarb. This recipe was still very good, in spite of those minor details! Even my picky toddler enjoyed a muffin. :-)
My son asked for me to make these again so he could take some to his pottery teacher. I threw in white chocolate chips this time
These muffins have a perfect balance between the sweet and the tartness of the rhubarb. The walnuts add a great crunch along with the topping. They are perfect as the recipe is written. Outstanding!
Awesome recipe! Used a little more rhubarb as others suggested.
These muffins are the best! My husband says, "I give them a 6 out of 5"!! He just loves them. I always send some with him when he coffees with his old buddies at the mall and they rave about them! Thanks! Jessie
very moist and batter is DELICIOUS. That said, I used 2 cups of rhubarb and added extra cinnamon to the batter but still found the muffins to be a little bland.
The muffins were light and fluffy, I just wasn't crazy about the topping. I think I'd like more of a streusel topping or just cinnamon sugar. I used two large stalks which equaled about 2 cups of diced Rhubarb. My batch made 22 muffins.
These are very nice. It is great to have another option for rhubarb. Will make again!
These are very good. The recipe states it makes 24 muffins, therefore I halved everything to find it only made 6. Perhaps the presenter of the recipe was using very small muffin tins or paper cups. Next time I would use larger pieces of rhubarb and walnuts, because neither could be really tasted when diced. If you do not have buttermilk, you can use 2 tsp vinegar to 1c milk and leave to set, but I think buttermilk itself would give a better result. Also if you use grams as a measurement, 1 tbsp butter is equivalent to 15g when making the topping. The amounts for the topping given in recipe was enough to cover 6 muffins, so make double the mixture for 12. The topping finishes everything off very nicely, so don't go without it.
I made a few substitutions to the recipe cause of what I had in hand... used raw sugar instead of white, added an extra 1/2 cup of rhubarb cause I had no walnuts, and used applesauce for the oil. Overall these are great! I made regular muffin size and mini sized using paper cups. The regular turned out great and release from the paper cups well. I left the small ones in probably a minute or two too long and they are sticking to the paper a little bit. So just a caution when using paper cups not to get distracted!
Delicious & moist! Made them just as the recipe directed plus 1/2t cinnamon in the batter. It made 12 full size muffins which would be the only contradiction, but I did fill the tin to the top. Love the cinnamon sugar topping too!
I've never made anything with rhubarb, so I was pretty sure this was going to taste very tart. Nope, not at all! Nice and sweet!
These are delicious! Unfortunately my 2 oldest boys did not like them (fault of the rhubarb, or perhaps pieces which were cut too large for their liking). I changed it up only a bit to suit our tastes and what I had on hand. I hadn't any white sugar on hand, so I subbed brown sugar for the topping. Nor did I have walnuts, so I just left those out. We also like to add a little rye flour to all our recipes, so 1/5 of the flour was rye and we only keep milk kefir around, so I used that instead of buttermilk. Lastly, I cut the sugar down to just 1 cup for the muffins. These were very moist. Thanks for the recipe!
Just made these muffins. They were delicious. My husband and son loved them. Another great way to use rhubarb.
I am a newbie to the taste of rhubarb and I would have to say this is a hand's down favorite of the different things I have tried with Rhubarb - I highly recommend it!