Rhubarb Nut Muffins

I love rhubarb! I have so many recipes that I’m just dying to try. My rhubarb sits in the southwest corner of my little vegetable garden. It makes me happy because it’s so mature and majestic in the garden when my veggies are just starting to pop out of the ground. Every day I tour my garden, looking for the smallest signs of germination and I always stop by the rhubarb to inspect its new growth and make sure I chop its stalks before they get too big and woody.

I’m still harvesting fresh rhubarb from my garden, so this week we’re trying a new recipe, Rhubarb Nut Muffins with thanks to Mary Kay Morris of Cokato, Minnesota.

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Rhubarb Nut Muffins
1 ½ cups all-purpose flour
¾ cup packed brown sugar
½ teaspoon baking soda
½ teaspoon salt
1 egg
1/3 cup vegetable oil
½ cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
½ cup chopped walnuts (I used pecans)

TOPPING
¼ cup packed brown sugar
¼ cup chopped walnuts
½ teaspoon ground cinnamon

In a large bowl, combine the 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 (pecans).

Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients; sprinkle over batter. Bake at 375F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Taste Of Home Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen then thaw completely. Drain in a colander, but do not press liquid out.

I love having muffins in the house and these have quickly become a new favorite. The sweet and crunchy topping, combined with the tart rhubarb on the inside is just the perfect combination. These muffins quickly disappeared and they are now on my regular muffin list!

What does Norma say about these Rhubarb Nut Muffins?;
These tender tangy little morsels were a real favorite for me 🙂 They seemed to hit all the right notes; a nice fluffy texture with just the right amount of rich sweetness from the brown sugar, the fresh zip of the rhubarb, and the final touch, the crunchy richness of the walnuts. All in all they are the perfect package!

TEMPTATION LEVEL out of 10: We’re on a Rhubarb roll; 10 out of 10!