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TEST KITCHEN APPROVED

Brown Sugar Rhubarb Muffins

Name: Brown Sugar Rhubarb Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 muffins
Ingredients: 3 cups all-purpose flour; 1-1/2 cups packed brown sugar; 1 teaspoon baking soda; 1 teaspoon salt; 2 eggs; 1 cup buttermilk; 2/3 cup canola oil; 2 teaspoons vanilla extract; 2 cups diced fresh or frozen rhubarb; 1 cup chopped walnuts; TOPPING:; 1/4 cup packed brown sugar; 1/4 cup chopped walnuts; 1/2 teaspoon ground cinnamon

TEST KITCHEN APPROVED

9 Reviews

Total Time:Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Frances Conklin, Cottonwood, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”

TEST KITCHEN APPROVED

Brown Sugar Rhubarb Muffins

9 Reviews Add your review

Yield:20 muffins

Prep:20 min

Cook:20 min

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Ingredients

3 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
2/3 cup canola oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb
1 cup chopped walnuts
topping:

1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

Text Ingredients

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Directions

1
In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.

2
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.