Food & Cooking Recipes Breakfast & Brunch Recipes Rhubarb Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Yield: 12 Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well. Ingredients 4 tablespoons unsalted butter, room temperature 1 cup packed light-brown sugar 1 large egg ¾ cup low-fat buttermilk 2 cups all-purpose flour (spooned and leveled) 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ 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 Directions 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. Rate it Print