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Rhubarb Muffins

Photo Credit
Brooke Becker/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 30 muffins.
Category
Quickbreads, Coffee Cakes
Course
Desserts
Sources
Weekly Wisdom

Our Rhubarb Muffins pair tart, moist rhubarb with tender cake for a delicious spring treat! Serve for a special breakfast or brunch or for a pack-and-go snack that makes the day a little brighter!

For more rhubarb dishes, see our “Best Rhubarb Recipes” page!

Ingredients
1/2 cup safflower oil
2 cups milk
1 teaspoon vanilla extract
2 eggs
5 cups flour
1-1/3 cups sugar
2 tablespoons baking powder
1 teaspoon salt
4 cups chopped rhubarb
1/2 cup cinnamon sugar (optional)

Instructions

Preheat oven to 375 degrees F. Mix first four ingredients, then sift in the dry ingredients, mixing at low speed. Fold in rhubarb. Pour into greased muffin tins. Sprinkle with cinnamon sugar, if desired. Bake for 20 minutes.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Allene</span> Sat, 05/11/2024 - 09:47
Can you use frozen rhubarb for these recipes?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 05/13/2024 - 14:24

Hi, Allene. Yes, you can use frozen rhubarb in the recipe. Be sure to thaw and drain it first.