Nutty Rhubarb Muffins

  • Yield

A moist muffin, topped with sweet brown sugar, cinnamon, and nuts for a sweet crunch


"I make these at least twice a week during rhubarb season. My family loves them."


3/4 cup brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup diced rhubarb
1/2 cup chopped nuts
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon


  1. Preheat oven to 375F.
  2. In a small bowl, mix sugar, egg, vanilla, oil, and buttermilk.
  3. In a medium-size bowl, mix flour, baking soda and salt.
  4. Stir sugar mixture into flour mixture and blend until evenly moistened. Stir in rhubarb and nuts.
  5. Spoon into well-greased and floured muffin tins. Stir together topping ingredients and sprinkle evenly over the top of each muffin. Bake about 20 minutes, or until center springs up when touched.

—Recipe by Annabelle Tharaldson, Dazey, N.D.



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