Easy Rhubarb Muffin Recipe from Camden Maine Inn

3-2014-05-08_06-17-029The joys of spring on the coast of Maine inspire me to prepare and serve my guests an easy recipe which uses one of spring’s first and often maligned plant — rhubarb.  The muffins do not rise to a rounded “muffin top,” and are rather plain looking when done, so I sprinkle with powdered sugar for a better presentation.  Everyone just loves them, and I hope you do too!


Easy Rhubarb Muffin Recipe

Preheat oven to 375 degrees. Spray a muffin tin (cupcake size – 2 2/3 inches) with vegetable oil such as Pam. Assemble ingredients:

1 ½ cups rhubarb cut into 1 inch pieces. If the stalks are thick, also cut lengthwise. Microwave the rhubarb for approximately 1-2 minutes until it is soft, but not mushy, and then drain liquid.

Combine and stir until well blended:
1 ¼ cups flour
1 cup brown sugar
1 ¼ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt

In a separate bowl, whisk:
1 large egg
¾ cup milk
1/3 cup canola oil
Combine dry and liquid ingredients and then add the drained rhubarb and 1 cup chopped walnuts. Mix lightly and distribute evenly into 12 muffin cups – about ¾ full.

Mix topping:
1 TBS. soft butter
¼ cup granulated sugar
1 tsp. ground cinnamon

Evenly distribute topping on muffins and bake for approximately 35 minutes. Remove almost immediately from tin and allow to cool on rack.