Sweet & Tart Rhubarb Muffins

(64)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
2 1/2 cups whole-wheat flour1 cup brown sugar1 tsp. salt 1 tsp. baking soda1 tsp. baking powder1 tsp. cinnamon2 eggs1-2/3 cups buttermilk2 T. oil1 tsp. vanilla2 cups finely chopped rhubarb
Directions
In a large bowl, combine all dry ingredients. In another bowl, whisk together all wet ingredients.Stir wet into dry; fold in rhubarb. Divide batter into 24 muffin cups. Bake at 375 for 16 to18 minutes or until done. Makes 24 servings.
Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 99.4
  • Total Fat: 1.9 g
  • Cholesterol: 15.5 mg
  • Sodium: 179.3 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.9 g

Member Reviews
  • KAUFMAN1221
    Very moist and flavorful. I used skim milk/white vinegar instead of buttermilk. My kids think these healthy muffins are a "treat!" - 7/27/10
  • BWILBUR25
    These are great! Had a great texture, very moist and muffin-y. I baked these in a 9x13 and they were perfect. I also subed low-fat yogurt for buttermilk. - 4/15/10
  • BONALILAC
    These are delicious muffins! I made them in 18 tins so mine are slightly bigger and I made a couple of substitutions:
    -- used 1% milk plus 2TBSP fresh lemon juice to make the buttermilk (just let it sit for five minutes before using)
    -- used melted butter for the oil
    Perfectly sweet tart muffins! - 6/9/10
  • MEEMOOF3
    These ae great and so moist. I 've made this before as a breakfast coffee cake and it's a super favorite at home and at work! - 5/20/09
  • LOISDESK
    Very good! They didn't last long at our house! :) - 6/11/10
  • JMRUDY24
    Awesome! I doubled the vanilla and doubled the cinnamon for extra flavor and they turned out great! - 3/16/11
  • ROBBBIE53
    Very tasty muffins that have healthy ingredients. - 6/14/09
  • DONNAJUNE2
    oh....sounds sooooo good, gotta make these when rhubarb is available :) - 1/24/10
  • ABIGAILRUSSELL
    These are such tasty little muffins and they're a favorite around here! - 10/3/08
  • KATHYJO56
    These are much better with strawberries added with the rhubarb - 3/11/19
  • ANHELIC
    I made these muffins, but used white flour and milk with vinegar. I cut the brown sugar down to 1/2 cup. These muffins were moist and really tasty. Next time I make them I will try to have buttermilk and see how different they will be. With my changes, they were great. - 10/6/17
  • 1CRAZYDOG
    Love rhubarb combined w/strawberry that's what I did in my version. Good! - 3/21/17
  • LOFSTI
    Fun way to use some rhubarb. Very good. Did double spices as suggested. - 4/14/15
  • ALIZAHH
    How do I make this without using dairy? - 3/22/15
  • BESCATS
    I'm not sure what was used to make 24 muffins, but I used a regular 12 muffin tin, and had enough left to make my DH 2 larger muffins. They were good & moist. I followed the recipe given, but may add more rhubarb the next time. Definitely will make again. - 6/4/14
  • SUNNYJEN13
    I really liked the flavor, but for some reason the muffins really stuck to the wrappers when it came time to eat them. Anyone know what I did wrong? - 7/17/11
  • MUFFINSTEPHENS
    Very good, although they did stick to the muffin wrappers more than I would have liked. How do you fix that? I wonder how they would taste if I added some chopped strawberries. - 5/18/11

    Reply from LRUSSELLFAMILY (5/19/11)
    Spray the wrappers with nonstick spray.

  • CARE_BEAR22_22
    This was really good! Thanks you so much for sharing this recipe! i loved it! - 8/30/09
  • TRAVELGAL417
    Yum - 3/25/21
  • LOSEWEIGHT1212
    making soon - 3/22/21
  • TERMITEMOM
    Very good! Moist and tasty. The perfect breakfast treat. - 3/21/21
  • MACHOL
    These look delicious, so I saved the recipe to my personal cookbook - 3/21/21
  • JULIJULINN
    Kinda good. - 3/21/21
  • CARD512002
    We don't like rhubarb so I don't think we will try these - 3/21/21
  • JERZRN
    I enjoyed these. Nice for breakfast! - 3/21/21