Farmersgirl Kitchen

The Muffin Lady’s Famous Rhubarb Muffins

We have rhubarb in our garden.  It got a big pile of manure put on it when it was still dormant, so it is only just starting to push through now and there isn’t very much yet.  I didn’t want to make a crumble (my usual stand by) so I had a look to see what else I could do with a small amount of rhubarb and came up with a recipe for muffins.

The recipe comes, not from the Internet for a change, but from a book I’ve had for a few years but have probably only used a couple of times, 500 Best Muffin Recipes by Esther Brody. 

This is the lovely gloop that happens when you mix the wet ingredients together with the rhubarb and pecan nuts.

Can you tell how excited I was to be able to SEE my muffins rising in my new oven – lol!

What really makes these muffins so delicious, is the cinnamon, sugar and butter topping, it is divine.

The Muffin Lady’s Famous Rhubarb Muffins
1 1/2 (375ml) cups brown sugar
1/4 cup oil (50ml) oil
2 eggs
1 cup (250ml) buttermilk
1 1/2 cups (375ml) finely diced rhubarb
1/2 cup (125ml) chopped walnuts or pecans
2 1/2 cups (625ml) all purpose flour
1tsp baking powder
1 tsp baking soda
1/2 tsp salt


Topping
1/3 cup (75ml) granulated sugar
1 1/2 tsp cinnamon
1tbsp (15ml) butter, melted

Preheat oven to 425F (220C)
Muffin tin, greased or paper-lined

1. In a bowl whisk together brown sugar, oil, eggs and vanilla; mix well.  Add buttermilk, rhubarb and walnuts or pecans.

2. In another bowl combine flour, baking powder, baking soda and salt.

3. In another bowl combine sugar, cinnamon and butter.

4. Spoon batter into prepared muffin tin, filling three-quarters full.  Sprinkle with topping.  Bake in preheated oven for about 20 minutes.

These are some of the best muffins I have made, they have a lovely crunchy top and the combination of rhubarb and pecans through the muffins makes them both moist and delicious.

Tags: ,

Comments

  1. Leave a Reply

    Kaz
    May 3, 2010

    Mmmmmm they look scrummy Janice. I love rhubarb, especially crumble, but if you feel like sending any muffins my way, I wouldn't stop you! xxx

  2. Leave a Reply

    MaryMoh
    May 3, 2010

    Beautiful muffins. I love the topping. Must be very delicious especially when fresh from the oven. I'm sure you enjoy baking in your new oven.

  3. Leave a Reply

    LDH
    May 3, 2010

    Oh, look how wonderful they are through the oven window! Gonna try this recipe ~ thanks for including the US measures too.

    Kindly, ldh

  4. Leave a Reply

    theUngourmet
    May 4, 2010

    I've never purchased rhubarb but I've been thinking about it. I have a recipe for rhubarb muffins sitting and waiting. I'll have to give these a try too. They look marvelous!

  5. Leave a Reply

    tracy
    May 4, 2010

    those look very nice indeed janice:) i LOOvveee rhubarb 🙂

  6. Leave a Reply

    Traceyr
    May 4, 2010

    Lol you couldn't wait to use your new oven could you?

    Lovely muffins!

    🙂

  7. Leave a Reply

    Anne
    May 4, 2010

    They look scrummy, I will definately be trying these as my last batch of 'throw together and hope for the best' were a bit hmm..

  8. Leave a Reply

    Angelnorth
    May 4, 2010

    Ooooh, I was just looking at the rhubarb patch yesterday and contemplating a little crumble – might have to do these instead, looks scrummy!

  9. Leave a Reply

    Bare Cupboard
    May 4, 2010

    I've never been much of a fan of rhubarb, but those muffins look like they could easily convert me!

  10. Leave a Reply

    pegasuslegend
    May 4, 2010

    have a friend in upstate ny that grows rhubarb thats going to love this recipe thanks for sharing I cant wait for her to try this!! Thanks for visiting my page 🙂

  11. Leave a Reply

    Mary
    May 4, 2010

    They look like great muffins! The topping is wonderful. I hope you are having a wonderful day. Blessings…Mary

  12. Leave a Reply

    Kath
    May 5, 2010

    I have been giving a lot of thought to how best make up a recipe for rhubarb muffins lately, our rhubarb is currently taking over the garden! I was thinking I needed to stew the rhubarb first but I can see you don't in this recipe. Yours look lovely and I love the look of that topping.

  13. Leave a Reply

    Stella
    May 6, 2010

    Yum Janice, these sound great right now-I'm hungry but it's too late to eat!
    Thanks for reminding me too-I've been meaning to research whether rhubarb can grow in subtropical zones!

  14. Leave a Reply

    Chele
    May 6, 2010

    I made some rhubarb muffins at the weekend too … just not had the chance to post them yet. Will be bookmarking this recipe to try as Hubby loves his rhubarb muffins.

  15. Leave a Reply

    Kathy
    May 6, 2010

    ohhh they look delish! Do you think they'd be ok if I missed out the nuts as we don't like them?
    Our rhubarb is doping pretty well and this would be a great change form crumble for using it

  16. Leave a Reply

    Choclette
    May 8, 2010

    Oh these do look good AND I'm so wishing our rhubarb would get a move on – maybe it needs a pile of manure. Great to be able to see inside the oven.

  17. Leave a Reply

    Traci
    May 13, 2010

    Janice, thank you for sharing this! My son and I both love rhubarb, but were a bit tired of pie. I am sending this to my son, and making these tomorrow. Hugs!

  18. Leave a Reply

    Rosie
    May 18, 2010

    They look fabulous. I got a new oven a couple of months ago which is the first time I have ever had a brand new one. I still stand transfixed watching things cook…especially yorkshire pudding.

  19. Leave a Reply

    Ailbhe
    May 19, 2010

    These look lovely. I adore rhubarb and the crunchy topping looks like it makes these nice and decadent! Lovely pics too : )

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge