Best Lemon Rhubarb Muffins Recipes

RHUBARB LEMON MUFFINS

Rhubarb Lemon Muffins image

Kathleen Smith of Pittsburgh, Pennsylvania says: "My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup plus 1-1/2 teaspoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 large eggs, room temperature
1/2 cup buttermilk
1/4 cup canola oil
1 tablespoon grated lemon zest
1-3/4 cups sliced fresh or frozen rhubarb

Steps:

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 221mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON RHUBARB MUFFINS

Lemon Rhubarb Muffins image

Make and share this Lemon Rhubarb Muffins recipe from Food.com.

Provided by Jacqueline in KY

Categories Quick Breads

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
1 teaspoon lemon juice
1 1/2 cups fresh rhubarb, finely chopped