Rhubarb walnut muffins

    40 min

    Serve these rhubarb muffins warm from the oven with cream cheese, butter or your own rhubarb sauce on the side.

    31 people made this

    Serves: 12 

    • 300g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 100g dark brown soft sugar
    • 250ml buttermilk
    • 1 egg
    • 1 teaspoon vanilla extract
    • 300g chopped fresh rhubarb
    • 60g chopped walnuts
    • 100g caster sugar
    • 30g butter, softened

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 170 C / Gas mark 3. Grease muffin tin or line with paper muffin cases.
    2. In a large bowl, combine flour, bicarb, cinnamon and salt. Set aside.
    3. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared tin.
    4. In a small bowl, blend sugar and butter and sprinkle over each muffin.
    5. Bake in preheated oven for 20 minutes, or until skewer inserted in middle comes out clean.

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    Reviews in English (24)


    This is the most disgusting muffin I ever made and ate, its not sweet or buttery. Its just plain horrible. Its a complete waste of money and time and also spoilt my day as I was looking forward to a friday morning treat in work. YUK  -  11 Jun 2010


    This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes ;I added an extra 1/4 cup of sugar to the batter, as well as a 1/4 cup of canola oil. I chopped the rhubarb quite fine, and used thin stalks. I did not use the topping in the recipe, but used a 1/4 cup brown sugar, and 1 tsp of cinnamon, mixed and sprinkled on top. Lastly, I seriously question the cooking temp. Most muffins seem to be in the 400*F range, and I found them still very undercooked following the recipes directions for time and temp. I had to cook them an additional 8 min. at 400*F. After all that.....it was a good muffin! With these changes I will use it again.  -  05 Jun 2002  (Review from Allrecipes US | Canada)


    I think this is a successful non-fat muffin, with a couple of considerations. First, as with any muffin, chop the fruit small. As my rhubarb was already sliced into 1/8"-1/4" slices, cutting largest ones in half or thirds was tedious but worth it. Second, for more taste, I used some oat "flour" in the batter: I whirled 1 cup of Quick oats in food-processor, and substituted it for white flour (about 1/2 c.?) Third, I'll add a bit more salt next time: 1 1/4 tsp or 1 1/2 tsp. I also thought that the lack of a fat in the recipe might have been a mistake, but when you look at it as a non-fat recipe, it is good! My topping didn't melt (did I use too little butter?) but did end up looking like chunks of crushed ice perched on the muffin tops. I think I'll just sprinkle with cinnamon/sugar next time.  -  03 Sep 2005  (Review from Allrecipes US | Canada)