Best 5 Old Fashioned Rhubarb Muffins Recipes

In the realm of classic baking, few treats evoke nostalgia and comfort quite like old-fashioned rhubarb muffins. These delectable morsels, with their tender crumb, vibrant pops of tart rhubarb, and sweet-streusel topping, have been a staple in kitchens across the country for generations. Whether it's their ability to transform humble ingredients into something extraordinary or the memories they conjure up of simpler times, these muffins hold a special place in the hearts of bakers and sweet tooths alike. If you're looking for a taste of tradition and a delightful treat to share with loved ones, embark on a culinary journey to discover the best recipe for old-fashioned rhubarb muffins.

Let's cook with our recipes!

AUNT NORMA'S RHUBARB MUFFINS

Aunt Norma's Rhubarb Muffins image

These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Provided by charliebabe

Categories Bread Quick Bread Recipes Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 14

Ingredients

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 tablespoon melted butter
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g

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

Ingredients

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

OLD FASHIONED RHUBARB MUFFINS

Old Fashioned Rhubarb Muffins image

This is a great light tasting, easy to make muffin that's not too sweet, and has exceptional rhubarb flavour in each bite. From the Pilsbury Complete Baking book. I've used 1/2 cup whole wheat flour instead of all purpose with good results also. Add 1/2 tsp cinnamon too, if you like.

Provided by ILuvRecipes

Categories Quick Breads

Time 40m

Yield 12-18 muffins, 12-18 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups all-purpose flour
2/3 cup sugar
3 teaspoons baking powder
1 cup milk
1/4 cup oil
1/2 teaspoon vanilla
1 egg, beaten
2 cups rhubarb, finely chopped

Steps:

Combine flour, sugar, and baking powder. Set aside.
Combine milk, oil, vanilla, and egg in a mixing bowl.
Add dry ingredients, and stir just until mixed.
Fold in rhubarb.
Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full.
Bake at 400 degrees for 20 to 25 minutes.

Nutrition Facts : Calories 202.3, Fat 6, SaturatedFat 1.2, Cholesterol 18.4, Sodium 108.1, Carbohydrate 33.2, Fiber 1.1, Sugar 11.4, Protein 4.1

EASY RHUBARB MUFFINS

Easy Rhubarb Muffins image

Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.

Provided by Taste of Home

Time 30m

Yield 15 muffins.

Number Of Ingredients 15

Ingredients

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

Steps:

Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

Nutrition Facts :

OLD FASHIONED MUFFINS

Old Fashioned Muffins image

Make and share this Old Fashioned Muffins recipe from Food.com.

Provided by Mom of Five

Categories Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
1/4 cup shortening
1/2 cup milk
1/2 teaspoon vanilla
2 eggs, beaten
1 1/2 cups blueberries

Steps:

Preheat oven to 400 degrees.
In medium bowl, combine dry ingredients and mix well.
Cut in butter and shortening until mixture resembles fine crumbs.
Combine milk, vanilla and eggs and blueberries.
Add to dry mix until just moistened.
Spoon into prepared pan filling each cup 3/4 full.
Bake 30-35 minutes.
Cool five minutes before serving.
*Variation: leave out the blueberries and reduce cooking time to 20-25 minutes.

Tips:

Use fresh or frozen rhubarb: Fresh rhubarb is best for muffins, but frozen rhubarb can also be used. If using frozen rhubarb, thaw it completely before using.
Chop the rhubarb into small pieces: This will help it distribute evenly throughout the muffins.
Use a combination of white and brown sugar: This will give the muffins a more complex flavor.
Don't overmix the batter: Overmixing can make the muffins tough.
Fill the muffin cups almost to the top: This will help the muffins rise properly.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 25 minutes.
Let the muffins cool completely before serving: This will help them set properly.

Conclusion:

These old-fashioned rhubarb muffins are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. With their moist texture, sweet and tart flavor, and crumbly topping, these muffins are sure to be a hit with everyone who tries them. So next time you have some rhubarb on hand, be sure to give this recipe a try. You won't be disappointed!