• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast

    Rhubarb Walnut Muffins

    Published: May 27, 2014 Last updated: Mar 17, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    5 shares
    • Facebook
    • Twitter
    I love finding recipes for Rhubarb.  Growing up, there was an abundance of it surrounding me as my family always had plants growing lots and lots of rhubarb.  We bought some rhubarb to plant for ourselves now that we have our own home.   Unfortunately I did have to buy the rhubarb I have on had right now, but next year I hope to have my own.  I just can't deal the thought of spring without having what I want for rhubarb!

    Imagine how delighted I was when the April/May issue of Allrecipes Magazine had several rhubarb recipes in it!  I have made several of the rhubarb recipes in that issue and will be sharing them with you over the course of the next several days.  Today's recipe is for Aunt Norma's Rhubarb Muffins.  Well, I didn't totally follow Aunt Norma's recipe, but I bet you already knew that.  😉
    The original recipe calls for more sugar than I used as well as a cinnamon sugar topping that I omitted.  It also calls for buttermilk which I do not always readily have in my refrigerator.  However, I always have almond milk and sour cream so I made my own creamy "buttermilk" by mixing ½ cup of sour cream, ½ cup of almond milk and ½ tablespoon of vinegar!
    These muffins turned out amazing.  Moist, slightly sweet with that rhubarb tang.  They are so good that as a matter of fact, my dad, who is here visiting with my mom today, just walked past me as he came out of the kitchen and told me they were so good he couldn't stop eating them!  If you have rhubarb available to you, I definitely suggest you give these muffins a try!

    Rhubarb Walnut Muffins

    By adapted from allrecipes.com
    Published 05/28/2014
    Rhubarb Walnut Muffins

    Ingredients

    • 2-½ cups white whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup canola oil
    • 1 cup light brown sugar, packed
    • 1 teaspoon vanilla extract
    • 1 egg
    • ½ cup sour cream
    • ½ cup plain almond milk
    • ½ tablespoon vinegar
    • ½ cup chopped walnuts
    • 1-½ cups diced fresh rhubarb

    Instructions

    1. Preheat oven to 350 degrees F. Line muffin pans with paper liners.
    2. In a bowl, stir together flour, baking soda, baking powder, and salt. Set aside.
    3. In a glass 1 cup measure, mix together the canola oil, vinegar, sour cream, and almond milk until blended. Add vanilla and egg and whisk until incorporated.
    4. Add wet ingredients to dry ingredients and stir until just moistened. Fold in walnuts and rhubarb.
    5. Spoon into muffin liners. I use a large cookie scoop that measures a little over ¼ cup.
    6. Bake for 25-30 minutes or until top of muffins spring back when lightly touched.
    7. Note: My muffins took only 25 minutes to bake.

    Yield: 20 muffins
    Prep Time: 00 hrs. 15 mins.

    Cook time: 00 hrs. 25 mins.
    Total time: 40 mins.
    Tags: Rhubarb, Muffins, Breakfast, Walnut, Brunch

    More Breakfast

    • Featured image for scrambled tofu recipe.
      Mom's Scrambled Tofu
    • Featured image for Baked Chocolate Mocha Doughnuts.
      Baked Chocolate Mocha Doughnuts
    • Featured image for Cranberry Orange Sweet Rolls on a red plate.
      Cranberry Orange Sweet Rolls
    • Featured image for Mom's buttermilk doughnuts
      Mom's Buttermilk Donuts

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Charlene V

      June 12, 2021 at 10:59 am

      Please make these corrections:
      1. Indicate when to add the canola oil. It is listed in the ingredients, but never used. I will mix it in with the other wet ingredients, I guess.
      2. Indicate the amount of rhubarb—I am guessing it’s 1-1/2 cups, but not specified.
      Otherwise, the recipe looks great and I’m going to try it this morning.

      Reply
      • Shelby Law Ruttan

        June 12, 2021 at 5:21 pm

        Hi Charlene, Thank you for bringing this to my attention. Have updated the recipe per this message now. I hope the recipe turned out great for you! Shelby.

        Reply
    2. Sam

      June 27, 2014 at 12:19 am

      Yum! I made some rhubarb ginger muffins recently with the rhubarb that still comes up annually in my grandmother's yard. 🙂

      Buttermilk tip: almond milk + a splash of cider vinegar left sitting for 10 minutes will "curdle" and make a great substitute!

      Reply
    3. Katerina

      May 28, 2014 at 10:12 am

      Perfect muffins especially with a mug of chocolate!

      Reply
    4. Renee Paj

      May 28, 2014 at 2:33 am

      These muffins look like the perfect thing to make with all the rhubarb that's in season right now! Mmmmm! Thanks for the recipe!

      Reply
    5. Catherine

      May 28, 2014 at 12:00 am

      Those muffins certainly look good! Perfect for a nice breakfast. Blessings, Catherine

      Reply
    6. Life Tastes Good

      May 27, 2014 at 2:46 pm

      They look amazing, Shelby!! I love your tip for making buttermilk with almond milk and sour cream - thanks!! I look forward to trying that and this recipe - yummmm

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    5 shares