Nutty Rhubarb Muffins
Satisfy your sweet and tangy cravings with these irresistible Nutty Rhubarb Muffins—a perfect fusion of tart rhubarb and crunchy nuts like walnuts, pecans, or almonds. These moist and fluffy muffins are made with a buttermilk base and spiced with a hint of cinnamon for a cozy flavor profile. Topped with a buttery, nutty crumble and sweetened with a touch of brown sugar, every bite delivers a delightful contrast of textures. Quick to prepare in just 15 minutes, these homemade muffins bake to golden perfection in under 22 minutes, making them an ideal breakfast treat, snack, or dessert. Serve warm or at room temperature, and enjoy the perfect balance of sweet, tangy, and nutty in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup buttermilk
- 0.5 cup vegetable oil
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh rhubarb, finely diced
- 0.75 cup chopped nuts (e.g., walnuts, pecans, or almonds)
- 0.25 cup brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
In a medium bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over-mix; the batter will be lumpy.
Fold in the diced rhubarb and 0.5 cup of the chopped nuts, reserving the rest for the topping.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
In a small bowl, combine the remaining nuts, brown sugar, and melted butter to form a crumbly topping.
Sprinkle the nut topping evenly over each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 407.7 g | 148% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 201.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 624 mg | 48% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1714 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
