Aunt Norma's Rhubarb Muffins
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
The best recipe for rhubarb, and really the best muffins I have every had. A coworker brought them to work one day, and I asked her for the recipe. When I made the first batch I substituted pepitas for walnuts, added orange juice to the milk instead of buttermilk, because they were on hand. I used real butter and cinnamon I ground myself for the topping, and increased the rhubarb to 2 cups.. Awesome, the red rhubarb colour, and the green pumpkin seeds looked great. The result was a professional looking muffin., the flavours are surprisingly complex, and the flavour sublime. Kudos to Aunt Norma!
Used 2 C rhubarb and 1 cup strawberries. Was out of oil so used melted butter-added 2T extra. Dark Brown sugar. Topping Raw sugar/butter/cinnamon. Made 12 jumbo muffins. 30 min to cook. Superb! Let rest before taking out of pan so they can set. Flavor not bland at all.
These are wonderful muffins - the best rhubarb muffins I've ever made or tasted. I increased the rhubarb to 2c but will make it 3c next time to get more flavor of the rhubarb; I'll also add cinnamon in the batter, as well as the topping. The only reason for giving 4 stars instead of 5: it's a stretch to say you get 24 muffins out of this recipe - I did get 24 but there some very small muffins in the batch. I'd say 20 might be more realistic. I'll juggle the ingredients a bit to get 24 good-sized muffins.
This recipe is a keeper! I doubled the recipe, added 1 extra tsp of baking powder, a cup more rhubarb and I got 22 big muffins! They are delish :)
Made these & Mmmm!! Modified just a bit... Added 2 cups of rhubarb instead of 1 1/2, & crushed walnuts to the crumbled topping mixture. BEST muffin ever!
Lots of flavour, great texture. I omitted the nuts and added extra rhubarb. I used a little lemon juice in milk and let it sit for a few minutes instead of the buttermilk as I didn't have buttermilk. An easy recipe, I will continue to use it.