Rhubarb Raspberry Muffin Recipe

Make Healthy Rhubarb Muffins with Raspberries

This easy to make, healthy Rhubarb Raspberry Muffin Recipe makes amazing rhubarb muffins!

#ad GIFT IDEA: Cool Breakfast Stations

(Click on the LINK for more Information)

Nostalgia 3-in-1 Breakfast Station - Includes Coffee Maker, Non-Stick Griddle, and 4-Slice Toaster Oven - Versatile Breakfast Maker with Timer - Red

West Bend 78500 Breakfast Station, 2-Slice Toaster with Removable Meat and Vegetable Warming Tray and Egg Cooker/Poacher, Black

*FTC Disclosure: As an Amazon Associate I may earn from qualifying purchases with no extra cost to you

*FTC Disclosure: As an Amazon Associate I may earn from qualifying
purchases with no extra cost to you

You can use fresh or frozen rhubarb to make these delicious muffins!

Yummy Rhubarb Raspberry Muffin Recipe

If you plan to make this muffin recipe with frozen rhubarb, thaw it first, in a colander over a bowl, and discard the extra liquid.

I've been making these yummy muffins for many years, and it's become a real family favourite.

Everyone, even those who "thought" they did not like rhubarb, LOVED these muffins!

Why not surprise someone with these rhubarb muffins today?

Or, make a batch to enjoy yourself ... they freeze well too.

Ingredients

FOR THE MUFFINS

2 3/4 cups all-purpose flour
1 1/3 cup brown sugar, packed
2 1/2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1 1/4 cups buttermilk (or 1 1/4 cup whole milk including 1 tbsp. vinegar)
1/2 cup vegetable oil
2 tsps. vanilla extract
1 cup fresh raspberries
1 cup fresh or frozen rhubarb

FOR THE TOPPING

1/2 cup chopped pecans
1/3 cup brown sugar, packed
1/4 tsp. cinnamon
1 tbsp. cold butter

Directions

FOR THE TOPPING

In a small bowl, combine the pecans, brown sugar, and cinnamon and, using a fork or a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.

FOR THE MUFFINS

In a large bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt.

In another, smaller bowl, beat the egg with a fork, and add in the buttermilk, oil and vanilla.

Stir the wet mixture above into the dry (flour) mixture, just until moistened.

Gently fold in the rhubarb and the raspberries, (trying not to break apart the raspberries),just to combine.

Fill greased or paper-lined muffin cups about two-thirds full.

Sprinkle the topping mixture over the muffins batter in each muffin cup.

Bake at 400° F for 20 - 25 minutes, or until a toothpick inserted in the center comes out clean.

Makes about 12 - 18 muffins (I made my muffins quite large so I only made 12 muffins).