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Tuxedoville's Rhubarb Muffins

Rated as 4.67 out of 5 Stars
0

"Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!"
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Ingredients

50 m servings 230
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
  3. Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.

Footnotes

  • Cook's Note:
  • Sprinkle the muffins with additional brown sugar and cinnamon before baking if you like.

Nutrition Facts


Per Serving: 230 calories; 4.8 43.3 4.2 26 304 Full nutrition

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Reviews

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Excellent muffins..delicious taste, great texture, nice & crunchy on top, and moist on the inside. The only changes I made were to replace the raisins with pecans, and used the large size muffin...

This muffin has great texture and was a little different so it was nice to try.

These were great. Followed the recipe, made no changes. Will be making these again.