Rhubarb Muffins with Honey Lemon Butter Recipe

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Rhubarb Muffins Recipe

When Spring hits, I count down the days until that first batch of farm fresh rhubarb hits the farmer’s market!

Now that we’ve sampled these delicious rhubarb muffins, I can tell you that I’ll be extra anxious for fresh rhubarb next year. These are so different and so very, very good.

We like them with and without the Honey Lemon Butter–but it certainly makes it extra impressive! I found this muffin recipe on Midwest Living.

Rhubarb Muffins Recipe

Print Rhubarb Muffins with Honey Lemon Butter Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 17 Muffins

From Midwest Living.

It's a keeper!

Ingredients

• 1 Tablespoon Butter
• 1/2 Cup Granulated Sugar
• 1 Egg
• 1 Cup Brown Sugar, Packed
• 2/3 Cup Cooking Oil
• 1/2 Cup Honey
• 1/2 teaspoon Vanilla Extract
• 2 1/2 Cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 cup Sour Milk
• 1 1/2 Cups Rhubarb, Chopped
• 1/2 Cup Nuts, Chopped (optional)
Whipped Honey Lemon Butter
• 1/2 Cup Butter or Margarine, Softened
• 1/4 teaspoon Finely Shredded Lemon Peel
• 1/4 Cup Honey

Instructions

For Topping:
1. In a small bowl, cut Butter into Sugar until mixture resembles coarse crumbs. Set aside.
For Muffins:
2. Line muffin tin with paper cups. Set aside.
3. In large mixing bowl, combine Egg, Brown Sugar, Oil, Honey, and Vanilla Extract.
4. In separate bowl, stir together Flour, Baking Soda, and Salt.
5. Add dry ingredients to wet ingredients, alternating with Sour Milk. Batter will be lumpy.
6. Fold in Chopped Rhubarb and Nuts (if using). I also added a bit of Linwoods Flaxseed.
7. Fill muffin cups 2/3 cup full. Sprinkle with Sugar topping.
8. Bake 325* for 30 - 35 minutes or until golden brown.
9. Serve with Whipped Honey Lemon Butter if desired.
Whipped Honey Lemon Butter
10. Combine Lemon Peel and Butter in mixing bowl. Add Honey. Whip on high speed until combined and fluffy. Store in refrigerator.

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