Skip to main content

Buttermilk Rhubarb Muffins


This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home. 

I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins.


Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below!

Buttermilk Rhubarb Muffins

Buttermilk Rhubarb Muffins

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups diced fresh or frozen rhubarb
  • Raw (turbinado sugar) for sprinkling on top (optional)

Instructions

  1. In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. 
  2. Fill paper-lined muffin cups two-thirds full. Sprinkle batter with raw sugar, if desired.
  3. 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.
Source: https://www.tasteofhome.com/recipes/buttermilk-rhubarb-muffins/
Rhubarb, buttermilk
Muffins, breakfast, snacks
American
Created using The Recipes Generator



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.





Comments

Stacy Rushton said…
I'm so jealous of your rhubarb plant, Jolene! It just doesn't want to grow well down south. Lovely muffins!
Swathi said…
Getting fresh fruits and plants from our garden will be nice thing. I wish I had Rhubarb in my garden. Your muffins looks not only delicious but also lovely color too.
Radha said…
Wow! You are growing rhubarb! I have never tasted rhubarb and you have convinced me enough to try it. The muffin looks amazing and delicious.
Rebekah said…
Love that sparkly crunch and beautiful bright red bites of rhubarb throughout!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f