Apple Rhubarb Muffins Recipe

Delicious Moist Rhubarb Muffins
Made from "Scratch"

This (see the pictures!) Apple Rhubarb Muffins Recipe makes the most delicious rhubarb muffins from "scratch".

I especially like to make these amazing muffins in the fall when I harvest my rhubarb for the last time in the season, when the apples are ripe and ready too!

If you like moist muffins, full of flavour, you will LOVE these rhubarb muffins.

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Great breakfast muffins, or take them along for lunch.

They freeze very well too, so you can freeze a bunch for the kid's lunches!

This recipe makes about 18 medium-large amazing vegetable muffins. Rhubarb is a vegetable, so including these rhubarb muffins in your diet, is a healthy rhubarb idea!

Ingredients

Note - If you are using frozen rhubarb, thaw it first in a sieve over a bowl, and discard the excess liquid. 

FOR THE MUFFINS

1 1/2 cups brown sugar
2/3 cup vegetable oil
2 eggs, beaten
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped fresh or frozen rhubarb (about 1/" - 1" pieces)
1 cup chopped apples
1 cup buttermilk (or 1 cup milk including 1 tsp. vinegar)

FOR THE TOPPING

1/4 chopped nuts (pecans, walnuts, or your choice)
1/2 tsp. ground cinnamon
1/4 cup brown sugar

Directions

FOR THE TOPPING

In a small bowl, combine the 1/4 cup brown sugar, cinnamon and nuts, and set aside.

FOR THE MUFFINS

In a large bowl, combine the brown sugar, oil, beaten egg, and vanilla on "low" speed with an electric hand mixer.

Add the flour, baking soda and salt alternately with the buttermilk, mixing on "low" speed, just until combined.

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Using a wooden spatula fold in the chopped apples and rhubarb.

Spoon batter into greased or paper lined muffin baking trays.

Sprinkle the tops of the muffins with the topping mixture.

(I added a piece of rhubarb on the top of each muffin before placing them in the oven).

Bake muffins at 325° F for about 20 - 25 minutes, or until golden.

Makes about 18 medium-large size delectable muffins.

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