Rhubarb and Walnut Muffins
12 servings
60 minutes
Rhubarb and walnut muffins are an exquisite combination of tender dough, tart notes of rhubarb, and crunchy nuts. In Europe, rhubarb is widely used in baking due to its unique flavor that beautifully complements the sweetness of desserts. These muffins have a rich aroma of vanilla and cinnamon, creating a cozy feeling of homemade baking. They can be served for breakfast, as a light snack or dessert with tea. Due to their simplicity in preparation and the availability of ingredients, muffins are a great option for those who want to treat themselves and loved ones to something special. They are especially good in the season of fresh rhubarb when its flavor is most vibrant. Warm and airy with a caramelized crust on top, they will surely become a favorite treat in your home.
1
Preheat the oven to 180 degrees. Grease 24 muffin cups and place a paper liner in each.
- Butter: 1 tablespoon
2
In a bowl, mix flour, baking soda, baking powder, and salt. In another large bowl, beat brown sugar, vegetable oil, egg, vanilla, and buttermilk. Gradually combine both mixtures and mix well (you can use your hands).
- Wheat flour: 2.5 glasss
- Baking soda: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.5 teaspoon
- Brown sugar: 1.3 glass
- Vegetable oil: 0.5 glass
- Chicken egg: 1 piece
- Vanilla extract: 1 teaspoon
- Buttermilk: 1 glass
3
Mix finely chopped rhubarb and walnuts into the dough. Place the dough into the prepared molds.
- Rhubarb stalks: 300 g
- Crushed walnuts: 0.5 glass
4
In a small bowl, mix softened butter, white sugar, and cinnamon. Sprinkle on top of the muffins.
- Butter: 1 tablespoon
- Caster sugar: 0.3 glass
- Ground cinnamon: 1 teaspoon
5
Bake until done for about 25-30 minutes.
6
Cool in the mold for 10 minutes and remove.
