Rhubarb Muffins – When life gives you rhubarb make rhubarb muffins!
At my old house, there was a rhubarb bush in the garden. It grew, and grew, and grew, and produced so much rhubarb, I had it coming out of my ears. I honestly didn’t know what to do with it all and I’d be searching for so many rhubarb recipes online. I think the only rhubarb recipe I ever liked was having them in muffins and strawberry rhubarb crisp. I kind of miss that rhubarb plant since I’ve moved but I don’t miss all the rhubarb that I used to have.
Rhubarb is very tart and the only way to make it edible is by adding a lot of sugar to it in my opinion. I think I see rhubarb more in sweet dishes rather than savory.
Tips for Rhubarb Muffins
If you don’t have any buttermilk simply mix together 1 cup of milk (any kind) plus 1 tablespoon of vinegar or lemon juice and let that sit for a while. That mixture will become buttermilk.
Save some extra chopped rhubarb to put on top of the muffins. Place them on top of the batter before you bake them. These rhubarb muffins are 5 smart points each. If you desire to sub out the oil for unsweetened applesauce they are only 4 smart points.
How to make Rhubarb Muffins
- Preheat oven to 400 degrees Fahrenheit.
- Combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl combine 2/3 cup brown sugar, oil, milk, egg and vanilla.
- Add dry ingredients and mix thoroughly until dry ingredients are moistened.
- Fold in rhubarb.
- Cook muffins 20-25 mins or until a toothpick comes out clean.
- Spoon evenly into 12 muffin cups.
- 5 smart points for 1 muffin
Other Muffin Recipes
Skinny Greek Yogurt Chocolate Muffins
Healthy 3 Ingredient Chocolate Muffins
Pumpkin Cream Cheese Swirl Muffins
Rhubarb Muffins
- Cook Time: 25
- Total Time: 25
- Yield: 12 1x
Ingredients
- 2/3 cup brown sugar
- 1 cup low-fat buttermilk (see tips above for making homemade buttermilk)
- 1/4 cup vegetable oil
- 1 Egg
- 1 teaspoon of vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1/2 tsp salt
- 3 cups rhubarb, chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl combine 2/3 cup brown sugar, oil, milk, egg and vanilla.
- Add dry ingredients and mix thoroughly until dry ingredients are moistened.
- Fold in rhubarb.
- Spoon the batter evenly into 12 lined muffin cups.
- Cook muffins 20-25 mins or until a toothpick comes out clean.
- Makes 12 muffins, serving size 1 muffin.
Notes
myWW points: Blue Points: 4; Green Points: 4; Purple Points: 4
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 166
- Sugar: 13.4g
- Sodium: 130.4
- Fat: 5.4g
- Saturated Fat: 1
- Carbohydrates: 26.8g
- Fiber: 1.1g
- Protein: 3.1g
Linda says
Way too wet. I looked up a ‘basic’ muffin recipe. Besides the rhubarb and buttermilk instead of ‘sweet milk, the ingredients and amounts were pretty much the same amounts. The exception was the milk/buttermilk which wss 1/2 cup instead of a full 1 cup. Flavor was great, so I will try again with half as much buttermilk.
Laurie McCallum says
Very good, didn’t need 20-25 minutes though. Mine were brown at 15.
Jenna says
Sorry, I fixed the recipe.
Ethel says
Your ingredient list calls for 2 tsp. vinegar. It’s not mentioned again in the instructions. What’s the scoop?
Jenna says
You don’t need to keep them red in this recipe.