RHUBARB-BUTTERMILK MUFFINS
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Pakistani Lover
[email protected]These muffins are a delicious and healthy way to start the day.
Ernest Dompreh
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly.
Aryamanesh Audenaerde
[email protected]These muffins are so easy to make and they're always a hit with my family.
Tandin Gyam
[email protected]I've never had rhubarb muffins before, but these were delicious.
Rocco Calzaretta
[email protected]These muffins are a bit too sweet for my taste.
anil agazade
[email protected]I love the combination of rhubarb and buttermilk in these muffins.
shankubar shankubar
[email protected]These muffins are a great way to start the day.
Tony Perri
[email protected]I'm so glad I tried these muffins. They're the perfect way to use up rhubarb.
Adamu Muhammad6957
[email protected]These muffins are amazing! The rhubarb flavor is perfect and the muffins are so moist.
Gobindo Boss
[email protected]Overall, these muffins are a solid recipe. They're easy to make and the rhubarb flavor is a nice change of pace.
Ariana Mercado
[email protected]I found these muffins to be a bit dry. I think I would have added more buttermilk or butter to the batter.
Farmil khan
[email protected]These muffins are a bit too tart for my taste. I think I would have preferred them with less rhubarb.
Unruly Sparkle
[email protected]I'm not a huge fan of rhubarb, but these muffins were actually really good. The rhubarb flavor was subtle and not overpowering.
Carol Wofford
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to use up leftover rhubarb.
Foza Michelle
[email protected]I love how easy these muffins are to make. I always have rhubarb in my garden, so it's nice to have a recipe that I can use it in.
Nwate Lekpeabari
[email protected]These muffins are so moist and flavorful, the rhubarb really shines through. I'll definitely be making them again.
Chigbu Stanley
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and the rhubarb gives them a unique and delicious flavor.
Sahil Alam
[email protected]These muffins were a delightful surprise. I had never tried rhubarb in a muffin before, but the tartness of the rhubarb paired perfectly with the sweetness of the muffin. The buttermilk added a lovely tang and made the muffins incredibly moist.