Best 3 Rhubarb Buttermilk Muffins Recipes

When it comes to delectable treats, few things can rival the moist and fluffy texture of rhubarb buttermilk muffins. These delightful pastries are perfect for any occasion, whether it's a quick breakfast on a busy weekday or an indulgent dessert after a hearty meal. With their vibrant pink and green hues, sweet-tart flavor, and tender crumb, rhubarb buttermilk muffins are a feast for the eyes and the taste buds. While there are countless ways to prepare these muffins, from classic to creative, finding the perfect recipe can be a daunting task. But fear not, fellow bakers! This comprehensive guide will take you on a culinary journey, exploring the world of rhubarb buttermilk muffins and offering expert tips and tricks to ensure your muffins turn out perfectly every time. So, grab your apron, preheat your oven, and let's embark on this delicious adventure together.

Let's cook with our recipes!

BUTTERMILK RHUBARB MUFFINS

Buttermilk Rhubarb Muffins image

A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb

Steps:

In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB BUTTERMILK MUFFINS

RHUBARB BUTTERMILK MUFFINS image

Categories Fruit Breakfast Bake Kid-Friendly Muffin

Yield 1 dozen

Number Of Ingredients 16

Ingredients

Ingredients:
1 1/2 cups brown sugar
1/4 cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Topping:
1/3 cup sugar
1 1/2 tsp cinnamon
1 tbsp melted margarine

Steps:

Procedure: Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups. Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans. In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix. Fill prepared muffin pan 3/4 full with batter. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf 15 to 20 minutes.

RHUBARB-BUTTERMILK MUFFINS

RHUBARB-BUTTERMILK MUFFINS image

Categories Nut Breakfast Dessert Bake Lunch

Yield 24 muffins

Number Of Ingredients 15

Ingredients

1½ cups brown sugar
¼ cup salad oil
1 egg
2 tsp. vanilla extract
1 cup buttermilk (or buttermilk powder + water; follow package directions)
1½ cups finely diced rhubarb
½ cup pecan pieces
2½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Topping:
1/3 cup sugar
1½ tsp. cinnamon
1 Tbsp. melted margarine

Steps:

1) Preheat oven to 400F. Grease 24 medium-sized muffin cups. 2) Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture: buttermilk, rhubarb, and pecans. 3) In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture, and stir until all ingredients are moistened. Do not overmix. 4) Fill prepared muffin pan ¾ full with batter. 5) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. 6) Bake in preheated oven on center shelf for 15-20 minutes.

Tips:

Use fresh rhubarb for optimal flavor and texture.
Chop the rhubarb into small pieces to ensure even distribution throughout the muffins.
If using frozen rhubarb, thaw and drain it thoroughly before measuring and adding it to the batter.
Do not overmix the batter, as this can result in tough muffins.
Fill the muffin cups only ⅔ full to prevent overflow during baking.
Bake the muffins until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Rhubarb buttermilk muffins are a delicious and versatile treat that can be enjoyed for breakfast, brunch, or as a snack. With their moist and tender crumb, sweet-tart flavor, and crumbly topping, these muffins are sure to be a hit with everyone who tries them. Whether you're using fresh or frozen rhubarb, these muffins are easy to make and are a great way to use up any extra rhubarb you have on hand. So next time you're looking for a delicious and satisfying treat, give these rhubarb buttermilk muffins a try!