Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Rhubarb Walnut Muffins
This Rhubarb Muffin Recipe is a simple to make recipe with the perfect sweetness to compliment the tart fresh rhubarb. A moist crumb and crunchy walnuts make this a muffin to look forward to whether you are making these for breakfast or as a snack!
Course
Breakfast
Cuisine
American
Keyword
Rhubarb Walnut Muffins
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
20
Calories
182
kcal
Author
Shelby Law Ruttan
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.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
24
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.02
g
|
Cholesterol:
11
mg
|
Sodium:
154
mg
|
Potassium:
87
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
42
IU
|
Vitamin C:
1
mg
|
Calcium:
51
mg
|
Iron:
1
mg
|
Net Carbohydrates:
23
g