Apple Rhubarb Muffins Recipes

APPLE-RHUBARB BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts., Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.

AUNT NORMA'S RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

APPLE RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
• Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
• Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.

RHUBARB OAT MUFFINS WITH CINNAMON BUTTER CRUMBLE

Steps:

• Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
• Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I use a pastry cutter to cut the ingredients together until it resembles coarse crumbs. If the butter gets too warm it will not crumble. Refrigerate the butter if it gets too soft before crumbling if necessary.
• In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together to combine.
• in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
• Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
• Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with turbinado sugar.
• Bake 20 to 25 minutes rotating pans halfway through baking. Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
• Store in an airtight container at room temperature or in the refrigerator. May be frozen for a longer period of time.

EASY RHUBARB MUFFINS

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

APPLE RHUBARB MUFFINS

Steps:

• Preheat oven to 350°F. Line/grease 10-12 muffin cups. Combine all wet ingredients. Combine flour, baking powder and salt. Stir in rhubarb. Pour wet ingredients into dry and blend until flour mixture is just moistened. Fill muffin cups. Bake 25 minutes or until golden brown and tester comes out clean.