Crunchy Rhubarb Muffins


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 11.7 g
  • Cholesterol: 18.2 mg
  • Sodium: 167.0 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Crunchy Rhubarb Muffins calories by ingredient
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Submitted by: DEB.JOHN

Number of Servings: 12


    3/4 cup brown sugar
    1/2 cup oil
    1 egg
    1/2 cup milk
    1 tsp. vanilla
    1 1/2 cup flour
    1/2 tsp. salt
    1/2 tsp. baking soda
    1 cup finely chopped rhubarb
    1/4 cup brown sugar
    1/4 cup walnuts


Mix together the first nine ingredients, don't overmix though as the muffins will be tough. Place in muffin tin with either paper cups or grease the pan. Mix 1/4 cup brown sugar and nuts and sprinkle evenly over batter in cups. Bake at 325 for 30 minutes

Number of Servings: 12

Recipe submitted by SparkPeople user DEB.JOHN.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    Wonderful muffins. I did however made some changes. Added 1 tsp of cinnamon to the batter, & 1 tsp of cinnamon to the topping. Substituted the walnuts with almonds, and used whole wheat flour rather than the white sugar. The muffins are light and it is hard to stop at one. - 6/6/10

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  • Incredible!
    2 of 2 people found this review helpful
    This is a wonderful recipe! Very easy, and delicious! I've been wondering what to do with my rhubarb (prolific plant) - this will certainly help use it up! - 5/30/09

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  • Incredible!
    1 of 1 people found this review helpful
    Really good muffins. I used white, whole-wheat flour, and reduced the oil to 1/4c. I upped the milk and rhubarb to make up for the liquid. I think they tasted wonderful, and the changes I made boost the nutrients a little, too. - 6/14/12

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  • Incredible!
    1 of 1 people found this review helpful
    WONDERFUL! Easy to make (even for me) and they turned out yummy. - 5/15/09

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  • These were superb. I cut the sugar in 1/2 and subbed artificial sweetener. I added 1 t. cinnamon to the batter and also to the topping. I used unsweetened almond milk to cut calories even further since it's only 40 cals/cup. I also used 1/2 the amt. of oil and mostly whole wheat flour. - 6/30/14

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  • Love this recipe. I wonder if there's an error in the calorie count though. It seemed high and when I checked the nutritional breakdown I saw the oil listed twice. I hope this is a mistake and the calorie count is much lower in fact. - 4/25/12

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  • great muffins!! - 7/13/11

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  • I would probably have rated these muffins incredible if I could have used regular flour. I made them with Bob's Red Mill all purpose gluten free flour so my husband could eat them. He loved them. - 7/7/11

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  • Easy to make and very delicious! - 6/25/11

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  • This is one delicious muffin! I did make some changes to decrease the calories and fat. I exchanged all of the oil for pureed pinto beans (you can't tell the difference in the taste!) and exchanged the milk with almond breeze milk. - 5/20/11

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