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Tuxedoville's Rhubarb Muffins


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

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  • Prep

  • Cook

  • Ready In

  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.


  • 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 g fat; 43.3 g carbohydrates; 4.2 g protein; 26 mg cholesterol; 304 mg sodium. Full nutrition

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Read all reviews 3
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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.