Rhubarb Walnut Muffins: An easy muffin recipe (2024)

If you loverhubarb recipes, then you have come to the right place! TheseRhubarb Walnut Muffinsare agreat wayto make use offresh rhubarbduringrhubarb season!

They have a moist crumb, with a sweet flavor that compliments the tangy rhubarb. They make the perfect addition to your morning breakfast and make a great afternoon snack with a cup of coffee, tea, or cold glass of milk.

❤️Why you'll love Rhubarb Walnut Muffins

Sweet and Tart:thetart rhubarbpieces are complimented by the sweetness in thismoist muffinand thecrunchy walnuts, making this agreat combinationof flavor andMoist crumb: rhubarb adds a moisture to the muffin creating a deliciousmoist crumb.

Homemade goodness:nothing says love more than made from scratchmuffin recipesthat are made in your own kitchen!

🥘Ingredients

All purpose flour: you can also use white whole wheat flour.

Baking soda

Baking powder

Salt: I use a pink Himalayan salt.

Canola or vegetable oil: feel free to use whatever you prefer.

Lightbrown sugar: dark brown sugar can be used for a deeper flavor, or you can also use granulated sugar in its place.

Vanilla extract

Large eggs

Sour cream: use full fat sour cream or light for best results. Refrain from using non-fat.

Plain milk:feel free to use regular milk, skim milk, oat milk, or almond milk

White vinegar

Roasted walnuts: see tip about roasting walnuts.

Fresh rhubarb: be sure to dice the rhubarb into smaller pieces, rather than chunks. there are two types of rhubarb, the red stalk is the most popular, but if you only have green stalks, that will be ok, as they taste the same.

🔪How To Make Rhubarb Muffins

1. Preheat oven to 350degrees F. Linemuffin panwithpaper linersand set aside.
2. In amedium bowl,combine flour, baking soda, baking powder, and salt. Set aside.
3. In alargebowl, using anelectric mixeron low speed, combine the canola oil, vinegar, sour cream, milk, egg, andvanilla extractuntil blended.
4. Addwet ingredientstodry ingredientsand stir with a wooden spoon until just moistened. Fold in walnuts andfresh rhubarb.
5. Using a large scoop, addmuffin batterto the paper-linedmuffin tin.
6. Bake muffins for 25-30 minutes or until top of muffins spring back when lightly touched.

🥄Equipment

Large mixing bowl(2)

Wooden spoon:for combining the wet anddry mixturetogether.

Electric mixer(or hand whisk): to thoroughly combine thewet ingredients

Cupcake liners: I prefer parchmentpaper liners, thebaked muffinstend to not stick to these. You can also use siliconemuffin cups.

Cookie scoop: I use a ¼ cup sized scoop for perfectly portioned muffins.

Wire rack: to cool thebaked muffinson.

🥫Storage

Room temperature:store muffins in anairtight containerup to 3 days.

Freezer: store in an airtight freezer bag up to 3 months.

Reheat:warm thawed muffin in the microwave for 10-20 seconds, until warmed through.

📖Variations

Strawberry Rhubarb Muffins:​substitute ¾ cup of diced strawberries for ¾ cup diced rhubarb to add a little more sweetness to the muffins.

Rhubarb Streusel Muffins: create awalnut streuseltopping by mixing 1-¾ cup flour, ¾ cup light brown sugar, 1 teaspoon ground cinnamon, and 6 tablespoons melted butter in asmall bowl. Evenly distribute streusel topping over muffins before baking.

💭Tips

• 1cup buttermilkcan be substituted for the milk, sour cream, and vinegar.
• Roast walnuts on a baking sheet in a 350 degree oven for 7-10 minutes, until golden (make sure they don't get too dark or they will taste bitter).
• You can use frozen rhubarb in place of fresh, but do not thaw rhubarb. Add to the batter while still frozen.

📚More Rhubarb Recipes

Everyone loves these Rhubarb Crumble Muffins with their delicious cinnamon streusel topping!

This Rhubarb Cheesecake is a baked cheesecake with a sweet and tangy rhubarb layer on the bottom crust.

Make these Raspberry Rhubarb Sweet Rolls for your next Sunday brunch!

Strawberry Rhubarb Pudding Cake is a sweet and easy cake recipe with a strawberry rhubarb pudding bottom!

🍽Serve with..

These rhubarb muffins are excellent served warm topped with butter. For an extra special treat, top with a rhubarb jam, salted maple butter spread, or whipped cinnamon honey butter.

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📖 Recipe

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