These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Aunt Norma's Rhubarb Muffins

flour

baking soda

baking powder

salt

brown sugar

vegetable oil

vanilla extract

buttermilk

rhubarb

walnuts

butter

white sugar

cinnamon

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.


In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.


Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.


Read all the reviews and made them just as written except I didn't have buttermilk on hand and couldn't shop, so I put 2 tsp of vinegar in a cup of milk and let it set up. Muffins smelled so fabulous and were delicious. Only drawback was I couldn't stop licking the batter.

I believe between the three of us, Aunt Norma, charliebabe (the submitter) and me, these muffins made rhubarb lovers out of a number of Floridians who had never tasted the stuff before! I deliberately brought some of my garden rhubarb in Wisconsin down to our place in Naples, FL as I wanted to treat the folks here. I am so pleased that these muffins showcased this “pie plant” so well!  I had no fresh buttermilk on hand, but buttermilk powder proved to be a worthy substitute. Because of the brown sugar, they are a rich, caramel color. And because I mixed the batter only till combined, leaving behind some lumps, they were light, tender and fluffy.  The amount of rhubarb was just right – sometimes I find rhubarb baked goods (apple too, for that matter) that are too heavy with the fruit, with very little “cake.”  It probably is just a subjective thing, but my preference would be to make these without the walnuts – I found the flavor of them a little distracting. As for the topping, it is buttery, cinnamon sweetness, but it’s a good thing I got 18 muffins with my muffin tins rather than 24, as I don’t think there would have been enough topping for another six!  Just excellent, with old-fashioned homemade appeal and I believe these would be just as good using other fruits if rhubarb is not available.

A very nice recipe.  I added an extra cup of rhubarb and more cinammon.  Especially good with coffee!   I will make these again.

do not change a thing to this recipe unless you are like me and love cinnamon.  1 tsp (or 1 tbsp if you are like me) of cinnamon is a wonderful compliment to this already great muffin.

Muffins are my specialty and people would buy them in the dozens in my cafe.  I can tell you 2 bowls are NOT necessary.  Add all your dry ingredients into a large bowl to start.  Stir to ensure baking powder and soda are completely mixed into the flour.  Then drop in wet ingredients on top.  Stir JUST UNTIL MOIST!  Using a fork, continue to fold in dry ingredients into the wet in the centre of the bowl.  When you don't see any more dry ingredients STOP!  Batter will be thick.  If your muffins are always tough, you are stiring them too long and with too much "stir".  Be gentle.  Don't stir the air out of them.

(if you don't have butter milk, just add 1 tbsp of white vinegar or lemon juice into your milk and let sit while you add all the other ingredients). 

thank you so much for sharing!

Delicious!! I did make a few changes to the recipe. I used 1 1/2 tsp. baking powder to make them a little more fluffy. I also didn't have buttermilk so I put 1 tbsp. of white vinegar in a 1 cup measuring cup and filled the rest with milk and let it stand for 5 minutes. I used 2 cups of rhubarb and it was perfect. I also omitted the walnuts because I'm not a big fan. These were the BEST MUFFINS I've made in a while (and I bake a lot of muffins!!). I'll definitely be making these again!!

These are absolutly delicious. I replaced the oil by Apple Sauce to make them less fatening. Excellent

These muffins are FANTASTIC! I made a couple of little changes to them though.
 -I added 1 tsp cinnamon to the batter.
 -I used 1 cup chopped rhubarb (frozen) and 1 cup chopped strawberries (fresh). 
 -And for the topping I used a different recipe from my favorite muffins:
1/3 cup packed brown sugar 
1 tablespoon all-purpose flour 
1/8 teaspoon ground cinnamon 
1 tablespoon butter 
All in all this may be my new favorite muffin! Thanks Aunt Norma ;)

I loved them! YUM! Quite possibly the best muffins I've ever had. I used 2 cups of rhubarb.

My whole family loved these - and I even snuck in whole wheat flour for half of the flour.  Yummy!

The texture was perfect however the flavor was bland. I too found the nuts incongruous. Next time I will also add lemon zest and some cinnamon and/or nutmeg to the bland batter as well as the topping.

Fresh rhubarb and a crunchy sweet topping make a magical muffin.

aunt norma's rhubarb muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 2

Cost: $23.44 /serving

Author : charliebabe

Ingredients

Instructions

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