RHUBARB MUFFINS OR LOAVES
Whatever form this quick bread is baked in, it's the highlight of any breakfast or coffee break. Yields 18 muffins or 2 loaves.
Provided by Boyz 5
Categories Quick Breads
Time 35m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine flour, baking soda and salt.
- In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.
- Stir into dry ingredients along with rhubarb just until flour is incorporated.
- Spoon into greased or paper-lined muffin tins, filling 3/4 full or spoon into two greased 8 by 4-inch loaf pans.
- TOPPING: Combine sugar, butter and cinnamon; sprinkle over batter.
- Bake in 350 degrees F.
- oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into center comes out clean.
- Let cool in pans for 10 minutes before removing to let cool completely.
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AKASH JADOON
[email protected]I'm not a fan of rhubarb, but my husband is, so I made these muffins for him. He loved them! The muffins were moist and flavorful, and the streusel topping was delicious. I'll definitely be making these again, even though I don't like rhubarb myself.
Ahmed Mhmed
[email protected]These muffins were delicious! The rhubarb gave them a lovely tart flavor, and the streusel topping was the perfect finishing touch. I'll definitely be making these again.
Hikmat Khan
[email protected]I made these muffins with gluten-free flour and they turned out great! They were still moist and flavorful, and the streusel topping was nice and crispy.
Ahmad Shabir Safi
[email protected]These muffins were a bit too tart for my taste, but my husband loved them. I think next time I'll use a little less rhubarb or add a little more sugar.
Awudu Mariam
[email protected]I was looking for a rhubarb muffin recipe that didn't use a lot of sugar, and this one fit the bill. The muffins were still sweet enough, but they weren't overly sugary. I also liked the addition of the walnuts.
Max Higgmont
[email protected]These muffins were easy to make and turned out really well. I used a combination of fresh and frozen rhubarb, and the muffins had a great flavor. The streusel topping was a nice touch.
CG CRAZE
[email protected]I'm not a huge fan of streusel toppings, so I omitted it from this recipe. The muffins were still delicious, but I think they would have been even better with the streusel.
Mail Proxy
[email protected]I made these muffins with frozen rhubarb and they turned out great! The muffins were moist and flavorful, and the streusel topping was nice and crunchy.
farooq Khetran
[email protected]These muffins were a little dry for my taste, but the flavor was still good. I think I'll try adding a little more butter or oil next time.
Diti Baba
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect combination of tart and sweet, and the streusel topping is to die for. I highly recommend this recipe!
shoaib islam
[email protected]These muffins were easy to make and turned out perfectly. I used fresh rhubarb from my garden and the muffins had a beautiful pink color. The streusel topping was the perfect finishing touch.
Random Rosh
[email protected]I'm not usually a fan of rhubarb, but these muffins changed my mind. The rhubarb flavor was subtle and not overpowering, and the muffins were incredibly moist and delicious. I'll definitely be making these again.
Nigel Griffiths
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved the combination of rhubarb and streusel. The muffins were moist and flavorful, and the streusel topping added a nice crunch.
Sm Sobuj
[email protected]These muffins were a hit with my family! The rhubarb gave them a lovely tart flavor that was balanced out perfectly by the sweetness of the sugar and the streusel topping. I'll definitely be making these again.