Nothing tastes better on a summer day than smoked fish, as evidenced by this smoked flounder. When you’re grilling all day, this recipe works well as a main course or a snack. Down here, we smoke fish instead of just frying it. Furthermore, don’t you get sick of flipping hamburgers like the rest of suburbia?
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups diced rhubarb
- ½ cup chopped walnuts
- ⅓ cup white sugar
- 1 tablespoon melted butter
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.
- To make the muffins: Stir flour, baking soda, baking powder, and salt together in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts. Spoon batter into the prepared cups, filling almost to the top.
- To make the streusel: Stir sugar, melted butter, and cinnamon together in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.
- Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing them.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 141 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the advice of some one the other reveiws and doubled the rhubarb in the recipe. Other than that, I did not change a thing. These are amazing! You get the tart of the rhubarb and the sugary cinnamon in the same bit. They are super moist even a few days later. I made a batch with gluten free flour (substituting equal amounts regular for gluten free, I used Cup4Cup) and I wouldn’t know they were gluten free had I not made them myself! One thing to note, if you glob the cinnamon sugar on top in may form a little crater on the top of your muffin. To avoid that, make sure you are sprinkling the cinnamon sugar evenly over the top of the muffin.
I added an extra tsp of vanilla and cinnamon each. I also added 1/3 c of oatmeal to the streusel. The best muffins ever!
I had no buttermilk so subbed plain Greek yogurt. Muffins were moist and tasty, however I think next time I’d use a bit more rhubarb. There is NO way this makes 24 muffins. I barely squeezed 17 out and that was being very portion conscious when spooning them into the cups. Took the advice of others and cut back on the topping sugar. Good advice. Like them enough to use 4 for a hostess gift.
Oh my, these muffins are so good! I doubled the recipe so I could share and ended up with 37 muffins! (I used my smaller muffin tins filled the batter almost to the top) There was plenty of streusel too. The only thing I changed was I added about 1 teaspoon of nutmeg to the batter and for the streusel I substituted half of the cinnamon with nutmeg. Very good recipe and my house smells soooo good!
Nice recipe. There is no way this makes two dozen though!
These are the BEST rhubarb muffins ever! I’ve had so many people rave about them that I have to share the recipe! 🙂
I was only planning to change the amount of rhubarb and leave out the nuts, but I accidentally changed the flour too. I realized the batter was wrong as I added in the rhubarb, so I double checked my ingredients and realized the I accidentally used a 2/3 cup measure instead of a 1 cup! So I added 2/3 cup flour at the end and amazingly (to me anyway) they came out fine. I used 3 loosely packed cups of rhubarb based on other reviews and will again. Very good.
Yummy,requested another by family and frienfs
Moist and tasty!
I’ve been using this recipe for about 10 years and my mom loves them. I just use normal milk and they still come out great! I once made them and entered them in a fair for my 4h project and got a purple ribbon, which is the best you can get. Everytime the rhubarb comes up its time for rhubarb muffins
Not good.
I added 1/3 cup of fine unsweetened coconut and used two medium eggs.
Love these muffins, although I did add a pinch of cinnamon and nutmeg to the batter. May be my new fav batter – I think these would also taste great with apple, blueberries or raspberries. Going in my “use often” file! I also chose to make 12 large muffins instead of 24, and got pretty great tops. Thank you!
These muffins were moist, tasty and easy to make. Instead of buttermilk I used 2T lemon juice plus almond milk to equal one cup, and it worked well. Because I like rhubarb so much, next time I will use more.
I omitted the nuts, added 1/2 tsp cinnamon and 1/4 tsp nutmeg to batter. Used plain full fat yogurt in place of buttermilk, added some quick oats to the topping, had a 1/2 c. more rhubarb than called for so used it all. I made half the recipe (12 muffins) so used the whole egg. Turned out great!
I’ve made these muffins several times and everybody loves them. I followed the recipe with two changes: 1. Used pecans instead of walnuts because of a walnut allergy and 2. Used more rhubarb in muffins and added a few finely chopped pecans to topping. These are our favorite muffins. Love the sweetness with the tartness of the rhubarb.
Yumm! Used less sugar and it was still delicious
Tasted wonderful. I made them for my neighbors.
I LOVE these Muffins; so nutritious and moist but I must admit I made a few changes. I used Strawberry Yogurt instead of Buttermilk because I didn’t have the buttermilk on hand. I also used 3/4 C Old Fashioned Rolled Oats to complete the 2.5 C Flour. Not sure why I used the Rolled Oats but it was my idea of making them more nutritious. I ended up making this receipe 3 times in as many weeks; they disappear – lol.
Made as per instructions just added a little bit more rhubarb really moist with the crunchy top truly delicious
Made these muffins exactly as recipe called for and they WERE very good. Didn’t take long to get them gobbled up!!!! THANK YOU! Will be making these again!