If you love rhubarb recipes, then you have come to the right place! These Rhubarb Walnut Muffins are a great way to make use of fresh rhubarb during rhubarb season!
They have a moist crumb, with a sweet flavor that compliments the tangy rhubarb. They make the perfect addition to your morning breakfast and make a great afternoon snack with a cup of coffee, tea, or cold glass of milk.
❤️ Why you'll love Rhubarb Walnut Muffins
Sweet and Tart: the tart rhubarb pieces are complimented by the sweetness in this moist muffin and the crunchy walnuts, making this a great combination of flavor and Moist crumb: rhubarb adds a moisture to the muffin creating a delicious moist crumb.
Homemade goodness: nothing says love more than made from scratch muffin recipes that are made in your own kitchen!
🥘 Ingredients
All purpose flour: you can also use white whole wheat flour.
Baking soda
Baking powder
Salt: I use a pink Himalayan salt.
Canola or vegetable oil: feel free to use whatever you prefer.
Light brown sugar: dark brown sugar can be used for a deeper flavor, or you can also use granulated sugar in its place.
Vanilla extract
Large eggs
Sour cream: use full fat sour cream or light for best results. Refrain from using non-fat.
Plain milk: feel free to use regular milk, skim milk, oat milk, or almond milk
White vinegar
Roasted walnuts: see tip about roasting walnuts.
Fresh rhubarb: be sure to dice the rhubarb into smaller pieces, rather than chunks. there are two types of rhubarb, the red stalk is the most popular, but if you only have green stalks, that will be ok, as they taste the same.
🔪 How To Make Rhubarb Muffins
- Preheat oven to 350 degrees F. Line muffin pan with paper liners and set aside.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer on low speed, combine the canola oil, vinegar, sour cream, milk, egg, and vanilla extract until blended.
- Add wet ingredients to dry ingredients and stir with a wooden spoon until just moistened. Fold in walnuts and fresh rhubarb.
- Using a large scoop, add muffin batter to the paper-lined muffin tin.
- Bake muffins for 25-30 minutes or until top of muffins spring back when lightly touched.
🥄 Equipment
Large mixing bowl (2)
Wooden spoon: for combining the wet and dry mixture together.
Electric mixer (or hand whisk): to thoroughly combine the wet ingredients
Cupcake liners: I prefer parchment paper liners, the baked muffins tend to not stick to these. You can also use silicone muffin cups.
Cookie scoop: I use a ¼ cup sized scoop for perfectly portioned muffins.
Wire rack: to cool the baked muffins on.
🥫Storage
Room temperature: store muffins in an airtight container up to 3 days.
Freezer: store in an airtight freezer bag up to 3 months.
Reheat: warm thawed muffin in the microwave for 10-20 seconds, until warmed through.
📖 Variations
Strawberry Rhubarb Muffins: substitute ¾ cup of diced strawberries for ¾ cup diced rhubarb to add a little more sweetness to the muffins.
Rhubarb Streusel Muffins : create a walnut streusel topping by mixing 1-¾ cup flour, ¾ cup light brown sugar, 1 teaspoon ground cinnamon, and 6 tablespoons melted butter in a small bowl. Evenly distribute streusel topping over muffins before baking.
💭 Tips
- 1 cup buttermilk can be substituted for the milk, sour cream, and vinegar.
- Roast walnuts on a baking sheet in a 350 degree oven for 7-10 minutes, until golden (make sure they don't get too dark or they will taste bitter).
- You can use frozen rhubarb in place of fresh, but do not thaw rhubarb. Add to the batter while still frozen.
📚 More Rhubarb Recipes
Everyone loves these Rhubarb Crumble Muffins with their delicious cinnamon streusel topping!
This Rhubarb Cheesecake is a baked cheesecake with a sweet and tangy rhubarb layer on the bottom crust.
Make these Raspberry Rhubarb Sweet Rolls for your next Sunday brunch!
Strawberry Rhubarb Pudding Cake is a sweet and easy cake recipe with a strawberry rhubarb pudding bottom!
🍽 Serve with..
These rhubarb muffins are excellent served warm topped with butter. For an extra special treat, top with a rhubarb jam, salted maple butter spread, or whipped cinnamon honey butter.
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📖 Recipe
Rhubarb Walnut Muffins
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Ingredients
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup oil
- 1 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 large eggs
- ½ cup sour cream
- ½ cup 2% milk
- ½ tablespoon vinegar
- ½ cup chopped walnuts
- 1½ cups diced fresh rhubarb
Instructions
- Preheat oven to 350 degrees F. Line muffin pan with paper liners and set aside.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer on low speed, combine the canola oil, vinegar, sour cream, milk, egg, and vanilla extract until blended.
- Add wet ingredients to dry ingredients and stir with a wooden spoon until just moistened. Fold in walnuts and fresh rhubarb.
- Using a large scoop, add muffin batter to the paper-lined muffin tin.
- Bake muffins for 25-30 minutes or until top of muffins spring back when lightly touched.
Kate says
In Tips the amount of walnuts for the streusel is not listed.
Shelby Law Ruttan says
The full recipe is in the recipe card with amounts listed (including the walnuts which is 1/2 cup). In the tips, I am just informing how to actually roast those walnuts. You can roast just the amount that is in the recipe or any amount you wish (if you would like to have roasted walnuts on hand). The tip isn't a recipe, its just an instruction on how to do it. I hope this helped.
Charlene V says
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.
Shelby Law Ruttan says
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.
Sam says
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!
Katerina says
Perfect muffins especially with a mug of chocolate!
Renee Paj says
These muffins look like the perfect thing to make with all the rhubarb that's in season right now! Mmmmm! Thanks for the recipe!
Catherine says
Those muffins certainly look good! Perfect for a nice breakfast. Blessings, Catherine
Life Tastes Good says
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