Best Sticky Rhubarb Muffins Recipes
STICKY RHUBARB MUFFINS
Make and share this Sticky Rhubarb Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine 4 tablespoons butter and brown sugar until coarsely blended.
- Add the rhubarb.
- Distribute evenly into (12) greased muffin tin.
- Cream softened butter and 1/4 cup sugar, beat in egg.
- Sift together the five dry ingredients.
- Add to the creamed mixture alternately with the milk.
- Stir in orange rind.
- Do not over mix.
- Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes.
- Remove from oven and let stand for five minutes, then invert to remove.
- Leaving the muffins up side down so the sticky glaze is now on top.
AUNT NORMA'S RHUBARB MUFFINS
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Provided by charliebabe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g
OLD FASHIONED RHUBARB MUFFINS
This is a great light tasting, easy to make muffin that's not too sweet, and has exceptional rhubarb flavour in each bite. From the Pilsbury Complete Baking book. I've used 1/2 cup whole wheat flour instead of all purpose with good results also. Add 1/2 tsp cinnamon too, if you like.
Provided by ILuvRecipes
Categories Quick Breads
Time 40m
Yield 12-18 muffins, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and baking powder. Set aside.
- Combine milk, oil, vanilla, and egg in a mixing bowl.
- Add dry ingredients, and stir just until mixed.
- Fold in rhubarb.
- Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full.
- Bake at 400 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 202.3, Fat 6, SaturatedFat 1.2, Cholesterol 18.4, Sodium 108.1, Carbohydrate 33.2, Fiber 1.1, Sugar 11.4, Protein 4.1
UPSIDE-DOWN RHUBARB MUFFINS
Make and share this Upside-Down Rhubarb Muffins recipe from Food.com.
Provided by queenbeatrice
Categories Dessert
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine rhubarb, melted butter and brown sugar in a small bowl.
- Divide amongst 12 greased muffin cups.
- Beat together butter, sugar and egg until fluffy.
- Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
- Spoon into muffin cups, on top of rhubarb mixture.
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
- Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
- Serve warm.
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