Best Rhubarb Nut Muffins Recipes

NUT-TOPPED STRAWBERRY RHUBARB MUFFINS

Steps:

• 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.

RHUBARB NUT MUFFINS

Steps:

• 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.

RHUBARB NUT MUFFINS

Steps:

• Combine all ingredients except the topping and mix well.
• Fill greased muffin cups 3/4 full.
• Then sprinkle topping over the top and bake at 375 degrees for 20 to 25 minute.

RHUBARB NUT MUFFINS

Steps:

• 1. TOPPING: Combine the flour ,sugar, butter,nuts and cinnamon in a small bowl using a pastry blender or fork to blend until it forms small crumbs. Place in refrigerator until ready to use.
• 2. Heat oven to 400^. Fill muffin tin with paper liners or spray tin with non-stick butter.Set aside. In a small bowl combine the chopped rhubarb,walnuts and lemon zest and set aside.
• 3. MUFFINS: In a large bowl combine the first 5 ingredients. In a small bowl combine the oil, egg, buttermilk and vanilla. Using a wooden spoon stir wet mixture into the dry mixture JUST until moistened. Fold in rhubarb , walnuts and zest. Fill the muffin cups 2/3 full.Sprinkle topping over each muffin evenly. Bake for 5 minutes at 400^; then turn oven temperature to 350^ and bake for 20 minutes more or until tested done with a toothpick. Cool 10 minutes in pan before removing to a wire rack to cool completely.
• 4. NOTE: If using frozen rhubarb measure it first; then drain -but do not squeeze the juice from the rhubarb.

NUT-TOPPED STRAWBERRY RHUBARB MUFFINS

Steps:

• In a large bowl, combine the first six 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.