This Fresh Rhubarb Recipe for Muffins make the best, moist delicious rhubarb muffins that everyone will love at first taste.
You can also make them using frozen rhubarb if that is what you have on hand.
I found this old rhubarb recipe which I had in my recipe box for many years, but never actually made it - until now.
With the first of this year's fresh rhubarb harvest I finally made these muffins - and I am sure glad I did!
These rhubarb muffins are simply scrumptious!
If you are looking for an idea of what to make with rhubarb, you have just found the answer to your rhubarb question!
You will not be disappointed!
Note - If you are using frozen rhubarb for this recipe for muffins, thaw the rhubarb the night before in a sieve, over a bowl, and discard the excess liquid.
3 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk or 1 cup milk including 1 tbsp. vinegar or lemon juice
2/3 cup vegetable oil
2 tsp. vanilla extract
2 cups chopped fresh or *frozen rhubarb
1 cup chopped pecans or walnuts
FOR THE TOPPING
1/4 cup packed brown sugar
1/4 cup chopped pecans or walnuts
1/2 tsp. ground cinnamon
In a large bowl, whisk together the flour, brown sugar, baking soda and the salt.
In another, smaller bowl, beat together the eggs, buttermilk (or the substitute), oil and the vanilla extract.
Gently stir the egg mixture into the flour mixture, just until combined. Do not over-mix.
Gently fold in the chopped rhubarb and the chopped nuts.
Fill greased or paper-lined muffin cups about three quarters full.
Sprinkle the tops with the topping mixture.
Bake at 375 ° for about 18 - 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes before removing the muffins from the pans.
Allow to continue to cool on a wire rack.
Makes 18 (large size) of the best of the best rhubarb muffins!
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