Best 4 Rhubarb Nut Muffins Recipes
Rhubarb stalks, when paired expertly with sugar, provide a delectable flavor that can transform even the most ordinary baked goods into something crave-worthy. The combination of sweet and tart is a match made in dessert heaven, and when it comes to muffins, rhubarb reigns supreme. Rhubarb nut muffins offer a delightful balance of flavors, with the bright tang of rhubarb cutting through the nutty richness of walnuts or pecans. Topped with a crunchy streusel crumble, these muffins are the perfect sweet and tangy treat to enjoy for breakfast, brunch, or as an afternoon snack. The beauty of rhubarb nut muffins lies in their versatility. You can adjust the sweetness to your preference, play around with different nut varieties, and even incorporate spices like cinnamon or ginger for an extra layer of flavor. Whether you're a seasoned baker or just starting out, these rhubarb nut muffins are sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB NUT MUFFINS
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. -Mary Kay Morris, Cokato, Minnesota
Provided by Taste of Home
Time 35m
Yield about 10 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 210mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
RHUBARB NUT MUFFINS
I just had to add another rhubarb recipe to my cookbook. This recipe comes from Grapevine Log Cabins Bed & Breakfast.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 13
Steps:
- Combine all ingredients except the topping and mix well.
- Fill greased muffin cups 3/4 full.
- Then sprinkle topping over the top and bake at 375 degrees for 20 to 25 minute.
NUT-TOPPED STRAWBERRY RHUBARB MUFFINS
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. -Audrey Stallsmith, Hadley, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB NUT MUFFINS
The weather is windy and a bit chilly for Nevada this time of year 60^ so I decided to make these muffins..I haven't made them in awhile...and it will help warm up the house a bit... These muffins are light, fluffy and sweet with a little tartness!This recipe was posted in my recipe column (Kitchen Chatter) in 1986. I hope you...
Provided by Pat Duran
Categories Other Desserts
Time 35m
Number Of Ingredients 18
Steps:
- 1. TOPPING: Combine the flour ,sugar, butter,nuts and cinnamon in a small bowl using a pastry blender or fork to blend until it forms small crumbs. Place in refrigerator until ready to use.
- 2. Heat oven to 400^. Fill muffin tin with paper liners or spray tin with non-stick butter.Set aside. In a small bowl combine the chopped rhubarb,walnuts and lemon zest and set aside.
- 3. MUFFINS: In a large bowl combine the first 5 ingredients. In a small bowl combine the oil, egg, buttermilk and vanilla. Using a wooden spoon stir wet mixture into the dry mixture JUST until moistened. Fold in rhubarb , walnuts and zest. Fill the muffin cups 2/3 full.Sprinkle topping over each muffin evenly. Bake for 5 minutes at 400^; then turn oven temperature to 350^ and bake for 20 minutes more or until tested done with a toothpick. Cool 10 minutes in pan before removing to a wire rack to cool completely.
- 4. NOTE: If using frozen rhubarb measure it first; then drain -but do not squeeze the juice from the rhubarb.
Tips:
- Choose the right rhubarb: Use firm, bright red rhubarb stalks for the best flavor and texture.
- Chop the rhubarb into small pieces: This will help it cook evenly and distribute its flavor throughout the muffins.
- Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Use a muffin pan with liners: This will make it easy to remove the muffins from the pan and prevent them from sticking.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through.
Conclusion:
Rhubarb nut muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. The combination of sweet rhubarb and crunchy nuts makes for a muffin that is both flavorful and satisfying. These muffins are also a great way to use up any leftover rhubarb you may have. So next time you're looking for a quick and easy muffin recipe, give these rhubarb nut muffins a try. You won't be disappointed!
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