Buttermilkrhubarbcrumblemuffins Recipes

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RHUBARB MUFFINS



Rhubarb Muffins image

Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 11

4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
3/4 cup low-fat buttermilk
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups)
Nonstick cooking spray
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
  • Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
  • Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.

Nutrition Facts : Calories 201 g, Fat 5 g, Protein 3 g

BUTTERMILK RHUBARB MUFFINS



Buttermilk Rhubarb Muffins image

A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb

Steps:

  • In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

AUNT NORMA'S RHUBARB MUFFINS



Aunt Norma's Rhubarb Muffins image

These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Provided by charliebabe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 14

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 tablespoon melted butter
⅓ cup white sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g

BUTTERY HERB BREADCRUMBS



Buttery Herb Breadcrumbs image

Provided by Marcela Valladolid

Time 15m

Yield 4 cups

Number Of Ingredients 5

About 8 cups cubed stale or leftover Italian bread
6 tablespoons unsalted butter
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/4 cup grated Parmesan

Steps:

  • Place the cubed bread in a food processor and pulse until coarse in texture.
  • Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
  • Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.

RHUBARB CRUMBLE



Rhubarb Crumble image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Number Of Ingredients 0

Steps:

  • Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

RHUBARB CRISP WITH BUTTERMILK ICE CREAM



Rhubarb Crisp with Buttermilk Ice Cream image

Categories     Dairy     Fruit     Dessert     Bake     Summer     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Rhubarb
24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
2/3 cup sugar
2 tablespoons all purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Streusel
2/3 cup (packed) golden brown sugar
1/3 cup chopped toasted walnuts
1/4 cup all purpose flour
2 tablespoons unsalted butter, melted
Buttermilk Ice Cream

Steps:

  • For rhubarb:
  • Preheat oven to 375°F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.
  • Meanwhile, prepare streusel:
  • Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
  • Serve crisps warm with a scoop of Buttermilk Ice Cream.

BUTTERMILK RHUBARB MUFFINS



Buttermilk Rhubarb Muffins image

The combination of tart and tangy rhubarb with tangy buttermilk makes for a satisfying and not too sweet treat to have with a glass of milk or tea.

Provided by The_Swedish_Chef

Categories     < 60 Mins

Time 40m

Yield 11-14 muffins, 11-14 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour, stirred but not sifted
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup fresh rhubarb (or 1 cup thawed, drained rhubarb, must total 1 cup when thawed)
1 tablespoon grated orange peel
1/3 cup salad oil or 1/3 cup melted shortening
1 egg, slightly beaten

Steps:

  • Preheat oven to 400°F Grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer.
  • Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
  • Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
  • Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy!
  • Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup.
  • Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
  • Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
  • Serve hot, warm, or cool -- whatever is to your liking.

Nutrition Facts : Calories 194.6, Fat 7.4, SaturatedFat 1.2, Cholesterol 20.1, Sodium 259.7, Carbohydrate 28.4, Fiber 0.9, Sugar 10.4, Protein 3.8

BUTTERMILK RHUBARB CRUMBLE MUFFINS



Buttermilk Rhubarb Crumble Muffins image

One of our favorite ways to use rhubarb is in these muffins. The cinnamon-sugar crumble topping makes them especially yummy!

Provided by akgrown

Categories     Quick Breads

Time 40m

Yield 2-3 dozen

Number Of Ingredients 14

1 1/2 cups packed brown sugar
1/2 cup canola oil
1 large egg
2 teaspoons vanilla
1 cup buttermilk
1 1/2 cups rhubarb, diced
1/2 cup whole wheat flour
2 cups white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons melted butter
2/3 cup white sugar
1 teaspoon cinnamon

Steps:

  • Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
  • In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
  • Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
  • Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
  • Crumble: Mix together crumble ingredients until well combined.

Nutrition Facts : Calories 2141.7, Fat 71.6, SaturatedFat 13, Cholesterol 141.2, Sodium 1710.3, Carbohydrate 356.7, Fiber 9.3, Sugar 233.5, Protein 25.2

RHUBARB MUFFINS



Rhubarb Muffins image

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

Provided by Freya

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
  • In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
  • Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g

EASY RHUBARB MUFFINS



Easy Rhubarb Muffins image

Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.

Provided by Taste of Home

Time 30m

Yield 15 muffins.

Number Of Ingredients 15

1-1/4 cups packed brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 egg
1 cup buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped nuts
TOPPING:
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1/3 cup sugar

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.

Nutrition Facts :

RHUBARB CRUMBLE MUFFINS



Rhubarb crumble muffins image

The flavours of a rhubarb crumble in the form of a lovely moist muffin.

Provided by Sara Buenfeld

Categories     Treat

Time 45m

Yield 12

Number Of Ingredients 14

175g caster sugar
175g rhubarb , halved lengthways then diced
2 tbsp sunflower oil
1 egg
1 tsp vanilla extract
125ml buttermilk
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
50g butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
  • Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
  • Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 213 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium

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