Rhubarb-Walnut Muffin recipe . . .
Recipe type: quick breads
Prep time: 
Cook time: 
Total time: 
Serves: 18
The addition of fresh rhubarb makes this muffin recipe super-moist. If you use frozen rhubarb, see the special instructions!
  • 1.5 cups brown sugar
  • 1.5 cups all-purpose flour
  • 1 cup whole wheat flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp soda
  • 2 tsp vanilla
  • 1 egg
  • 1 cup buttermilk
  • ½ cup melted butter
  • 1.5 cups rhubarb, chopped fine (if frozen, use ½ cup more flour, to balance out the juiciness)
  • 1.5 cups walnuts, slightly chopped and *toasted (carefully!)
  • (optional) topping: Stir together 1 Tb melted butter + ⅓ cup brown sugar + ½ tsp cinnamon
  1. Preheat oven to 350 degrees.
  2. Mix together all dry ingredients in a large bowl.
  3. Beat the egg, and mix the rest of the wet ingredients together with it.
  4. Stir the chopped rhubarb and toasted nuts into the wet ingredients.
  5. Stir the dry ingredients into the wet ones, using a light hand. Don't overmix!
  6. Sprinkle (optional) topping on top of each muffin.
  7. Bake at 350 degrees for 15 minutes, or until slightly brown on the edges and a toothpick comes out clean.
  8. (*Toasting nuts is risky business, but I always think it's worth the hassle. :) In this case, I would set them into the preheating oven--in a bread pan works nicely--for 5 or 10 minutes while I'm mixing the rest of the ingredients together.)
Recipe by vomitingchicken.com at https://vomitingchicken.com/the-spring-miracle-called-rhubarb-rhubarb-walnut-muffin-recipe/