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Rhubarb Muffins

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

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, May 2005


  • 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


  1. 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.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.

  3. Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.

  4. 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.

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