TASTE OF HOME RHUBARB MUFFINS RECIPES
EASY RHUBARB MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
RHUBARB STREUSEL MUFFINS RECIPE: HOW TO MAKE IT
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 22 minutes
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 238 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 149mg sodium, CarbohydrateContent 33g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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RHUBARB NUT MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Calories 307 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Calories 307 calories per serving
- In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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RHUBARB CREAM MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
My friend Barbara gave me this recipe, and it's easy to double. The tender, golden muffins have a mild rhubarb flavor and a tasty cinnamon topping. They freeze well, too. —Margaret Guest, Trenton, Ontario
From tasteofhome.com
Reviews 3.4
Total Time 35 minutes
Calories 287 calories per serving
From tasteofhome.com
Reviews 3.4
Total Time 35 minutes
Calories 287 calories per serving
- In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. , Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. ,
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RHUBARB BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
"We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of Ear Falls, Ontario. “I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!”
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Calories 168 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Calories 168 calories per serving
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb., Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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RHUBARB NUT MUFFINS RECIPE: HOW TO MAKE IT
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
From stage.tasteofhome.com
Total Time 35 minutes
Calories 307 calories per serving
From stage.tasteofhome.com
Total Time 35 minutes
Calories 307 calories per serving
- In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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NUT-TOPPED STRAWBERRY RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Calories 243 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Calories 243 calories per serving
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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RHUBARB STREUSEL MUFFINS RECIPE: HOW TO MAKE IT
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan
From stage.tasteofhome.com
Total Time 37 minutes
Category Breakfast, Brunch, Desserts
Calories 238 calories per serving
From stage.tasteofhome.com
Total Time 37 minutes
Category Breakfast, Brunch, Desserts
Calories 238 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
See details
RHUBARB NUT MUFFINS RECIPE: HOW TO MAKE IT
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
From stage.tasteofhome.com
Total Time 35 minutes
Calories 307 calories per serving
From stage.tasteofhome.com
Total Time 35 minutes
Calories 307 calories per serving
- In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
See details
EASY RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
From preprod.tasteofhome.com
Total Time 30 minutes
Calories per serving
From preprod.tasteofhome.com
Total Time 30 minutes
Calories per serving
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
See details
CINNAMON RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking.
-Barbara Perry, Saginaw, Michigan
From preprod.tasteofhome.com
Total Time 30 minutes
Calories 209 calories per serving
From preprod.tasteofhome.com
Total Time 30 minutes
Calories 209 calories per serving
- In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center.
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SUGARED RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
"These lovely lightly sweet muffins make a memorable breakfast treat and are also great with a soup or salad," relates Corrie Davidson, Rainier, Alberta.
From preprod.tasteofhome.com
Total Time 40 minutes
Calories 226 calories per serving
From preprod.tasteofhome.com
Total Time 40 minutes
Calories 226 calories per serving
- In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb., Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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NUT-TOPPED STRAWBERRY RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
From stage.tasteofhome.com
Total Time 45 minutes
Calories 243 calories per serving
From stage.tasteofhome.com
Total Time 45 minutes
Calories 243 calories per serving
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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BEST RHUBARB MUFFINS RECIPE EVER - SHARE-RECIPES.NET
Cinnamon Rhubarb Muffins Gluten Free Low Carb Yum. Just Now ¾ cup diced rhubarb TOPPING 1 ½ teaspoons low carb sugar substitute or Swerve ½ teaspoon ground cinnamon US Customary – Metric Instructions Preheat oven to 325°F. Line or grease 6 molds in muffin pan. In large bowl, mix together almond flour, coconut flour, granular sweetener, baking powder, cinnamon, salt, and xanthan gum (if ...
From share-recipes.net
From share-recipes.net
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RHUBARB STREUSEL MUFFINS RECIPE: HOW TO MAKE IT
Directions. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
From preprod.tasteofhome.com
From preprod.tasteofhome.com
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NUT-TOPPED STRAWBERRY RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
Directions. In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened.
From preprod.tasteofhome.com
From preprod.tasteofhome.com
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15 SURPRISING SAVORY RHUBARB RECIPES | TASTE OF HOME
Mar 07, 2019 · Crispy Rhubarb Lemon Chicken Bake. This beautiful one-pan meal from Cotter Crunch uses rhubarb two ways—it flavors the chicken as a component of the marinade and the often-overlooked shavings create a crispy topping on the finished dish. Get the Recipe from Cotter Crunch. 15 / 15. Courtesy of Kitchen Konfidence.
From stage.tasteofhome.com
From stage.tasteofhome.com
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EASY RHUBARB SAUCE RECIPE | TASTE OF HOME
Directions. In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon zest and nutmeg. Serve warm or chilled over pound cake or ice cream.
From staging2.tasteofhome.com
From staging2.tasteofhome.com
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6 SURPRISING WAYS TO COOK RHUBARB ALL YEAR | TASTE OF HOME
Feb 24, 2018 · 4. Bring it along to the summertime barbecue. Rhubarb’s sweet-tart flavors are a dream with pork, the slightly sweet meat that pairs famously with fruit, as well as chicken, a dinnertime blank canvas.
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70 MUFFIN RECIPES YOU'LL WANT TO MAKE AGAIN AND AGAIN
Jan 03, 2022 · The post 70 Muffin Recipes You’ll Want to Make Again and Again appeared first on Taste of Home. msn back to msn home ... This rhubarb streusel muffins recipe is based on a coffee cake recipe. ...
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RHUBARB MUFFINS | FEASTING AT HOME
May 22, 2019 · Preheat oven to 350F. In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix Well. To the bowl add egg, oil (or melted coconut oil or butter) maple syrup, vanilla, milk and lemon zest.Give a good stir to combine. Add 2 cups rhubarb( reserving ½ cup for the top -see notes).
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1 cup heavy whipping cream, whipped. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust.
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