Rhubarb Muffins

"Tangy Muffins with crunch."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
14
Serves:
24
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400 degrees. Combine first 5 ingredients in large bowl.
  • Stir in rhubarb and nuts. Pour in lined muffin tins.
  • In small bowl, combine topping ingredients. Sprinkle on muffins. Bake for 20 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I substituted plain yogurt for the buttermilk and halved the recipe, as I didn't have enough rhubarb. I don't care for toppings on muffins, so made without. They were just fine. Next time I will add a little milk to thin out the batter as the tops were uneven.
     
Advertisement

Tweaks

  1. I substituted plain yogurt for the buttermilk and halved the recipe, as I didn't have enough rhubarb. I don't care for toppings on muffins, so made without. They were just fine. Next time I will add a little milk to thin out the batter as the tops were uneven.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes