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rhubarb nut muffins

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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 like it...

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For rhubarb nut muffins

  • 1 1/2 c
    all purpose flour
  • 3/4 c
    brown sugar,packed
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/4 tsp
    baking powder
  • 1/3 c
    vegetable oil
  • 1 lg
    egg,lightly beaten
  • 1/2 c
    buttermilk
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    lemon zest, grated
  • 1 c
    rhubarb chopped, about 4 stalks
  • 1/2 c
    chopped walnuts
  • TOPPING:
  • 3 Tbsp
    all purpose flour
  • 2 Tbsp
    cold butter
  • 1/4 c
    brown sugar,packed
  • 1/2 tsp
    cinnamon
  • 1/3 c
    finely chopped walnuts

How To Make rhubarb nut muffins

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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