Rhubarb Nut Muffins

Pat Duran


The weather is windy and a bit chilly for Nevada this time of year 60^ so I decided to make these muffins..I haven't made them in awhile...and it will help warm up the house a bit...
These muffins are light, fluffy and sweet with a little tartness!This recipe was posted in my recipe column (Kitchen Chatter) in 1986. I hope you like it...


★★★★★ 2 votes

makes about 10 muffins
10 Min
25 Min


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  • 1 1/2 c
    all purpose flour
  • 3/4 c
    brown sugar,packed
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/4 tsp
    baking powder
  • 1/3 c
    vegetable oil
  • 1 large
    egg,lightly beaten
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    lemon zest, grated
  • 1 c
    rhubarb chopped, about 4 stalks
  • 1/2 c
    chopped walnuts

  • 3 Tbsp
    all purpose flour
  • 2 Tbsp
    cold butter
  • 1/4 c
    brown sugar,packed
  • 1/2 tsp
  • 1/3 c
    finely chopped walnuts

How to Make Rhubarb Nut Muffins


    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.
    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.

Printable Recipe Card

About Rhubarb Nut Muffins

Main Ingredient: Fruit
Regional Style: American

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