Best Rhubarb Buttermilk Muffins Recipes
BUTTERMILK RHUBARB MUFFINS
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK RHUBARB CRUMBLE MUFFINS
One of our favorite ways to use rhubarb is in these muffins. The cinnamon-sugar crumble topping makes them especially yummy!
Provided by akgrown
Categories Quick Breads
Time 40m
Yield 2-3 dozen
Number Of Ingredients 14
Steps:
- Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
- In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
- Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
- Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
- Crumble: Mix together crumble ingredients until well combined.
Nutrition Facts : Calories 2141.7, Fat 71.6, SaturatedFat 13, Cholesterol 141.2, Sodium 1710.3, Carbohydrate 356.7, Fiber 9.3, Sugar 233.5, Protein 25.2
BUTTERMILK RHUBARB MUFFINS
The combination of tart and tangy rhubarb with tangy buttermilk makes for a satisfying and not too sweet treat to have with a glass of milk or tea.
Provided by The_Swedish_Chef
Categories < 60 Mins
Time 40m
Yield 11-14 muffins, 11-14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer.
- Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
- Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
- Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy!
- Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup.
- Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
- Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
- Serve hot, warm, or cool -- whatever is to your liking.
Nutrition Facts : Calories 194.6, Fat 7.4, SaturatedFat 1.2, Cholesterol 20.1, Sodium 259.7, Carbohydrate 28.4, Fiber 0.9, Sugar 10.4, Protein 3.8
RHUBARB BUTTERMILK MUFFINS
Steps:
- Procedure: Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups. Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans. In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix. Fill prepared muffin pan 3/4 full with batter. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf 15 to 20 minutes.
RHUBARB-BUTTERMILK MUFFINS
Steps:
- 1) Preheat oven to 400F. Grease 24 medium-sized muffin cups. 2) Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture: buttermilk, rhubarb, and pecans. 3) In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture, and stir until all ingredients are moistened. Do not overmix. 4) Fill prepared muffin pan ¾ full with batter. 5) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. 6) Bake in preheated oven on center shelf for 15-20 minutes.
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