Rhubarb Walnut Muffins, White Napkin Lined Basket

Rhubarb Walnut Muffins

The Rhubarb is coming on strong! Now’s the time to make lots of rhubarb goodies like these delicious muffins. We like muffins a lot so I often make a double batch to stash in the freezer to make a welcome treat for breakfast with coffee or any other time you feel like one! Yesterday I made these muffins and thought I would give some to our neighbours. I placed them on a plate, double wrapped with plastic wrap and placed them outside on the picnic table, well…the phone rang so I ran back into the house and when I got back I discovered one muffin missing. Hmm…I wonder if our neighbours had come down and gotten one? Nope…turns out there was a large crow hanging around and he/she managed to help themselves to a muffin!

Makes Approximately 10 Muffins

2 cups unbleached flour (or 1 ½ cups unbleached & ½ cup wholewheat)
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¾ cup chopped walnuts or pecans
1 ¼ cups finely chopped rhubarb, approximately ¼” pieces
1 large egg
¼ cup vegetable oil
2 tsp. finely grated orange rind
¾ cup orange juice

Preheat the oven to 350F.

Prepare a muffin pan either by spraying with non-stick cooking spray or using muffin pan liners.  I have found the baking parchment muffin liners work really well.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nuts. In a medium bowl, whisk the egg; add the oil, orange rind and orange juice; add the flour, quickly fold in until just a bit of flour is still showing, then gently fold in the rhubarb. Don’t over mix or the muffins will be tough. Place the batter (an ice-cream scoop works very well) into the 10 prepared muffin cups and bake for 25 – 30 minutes or until a skewer inserted into the middle of the centre muffin in the pan comes out clean.


Leave a Reply