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Rhubarb Walnut Muffins Recipe

Rhubarb Walnut Muffins

Recipe courtesy Blacksmith Inn, Baileys Harbor, WI.

Show: The Best OfEpisode: Country Inns

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 22

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  • on May 28, 2012

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    Very Good. I made them as is and they came out wonderfully. I froze 4 of them and my kids microwaved for 30 seconds to thaw and ate them for breakfast. Will definitely make again.

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  • on June 27, 2011

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    Excellent. Feel free to experiment with different fruits, but before adding more rhubarb as some have mentioned, it is a weighty substance and too much make make your muffins fall apart. Also the soggy comment... if you used frozen rhubarb and didn't thaw and drain before adding it to the muffin batter, you will have a poor resulting product.

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  • on May 30, 2011

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    My family loves this muffin and so do the judges at our county fair. I won the Best of Baking ribbon last summer with these muffins.

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  • on July 25, 2010

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    This muffin was super easy to make, had a great flavor and was very moist. Plus, no changes had to be make for our higher elevation of over 5,000 feet. :

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  • on May 07, 2010

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    These are the greatest! I took the liberty of adding some orange zest and some strawberries and it really put these muffins over the top. I will now be freezing some rubarb and strawberries to have this whenever I want. Fantastic!!! My friend who would never eat rubarb loved them. Gone are the days of boring, bitter rubarb. I now have a new cooking ingredient and a receipe to challange anyone who says they don't like rubarb. WOW.........

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  • on October 14, 2009

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    I have been making these muffins for a couple of years now. Every single batch has been perfect. This year I started using a cup of flour and 1/2 cup of whole wheat flour. Still perfect.I think it was kind of the Blacksmith's Inn to share this recipe with us.

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  • on July 16, 2009

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    This is the best muffin recipe I have ever made. I have been trying out muffin recipes for over 50 years, and this is by far the best recipe. I have used strawberries, raspberries, apples and blueberries and these muffins are delicious every time. I am always asked for the recipe and happy to pass it on.
    Ann from Penna.

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  • on May 12, 2009

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    These are so good! I made them just as instructed. They are the perfect spring muffin, the rhubarb gives them a tart moist bite, contrasting with the sweet topping. The walnuts gave them a nice crunch as well. I used a silicone muffin pan and made a double batch. They are very easy to make and turned out great.

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  • on April 04, 2009

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    We have four rhubarb clumps and can pick about 4 cups (cleaned every day from March until October. What we don't sell at the farmer's market gets cut up and frozen. Fortunately, we do love rhubarb and so do all of our friends and family who beg for my baked goods with rhubarb. This is a particularly good recipe that we all agree is a real winnah! I use 1/2 whole wheat flour, a few tablespoons of toasted wheat germ for rich nuttiness, and more rhubarb than the recipe calls for (never measured, just what feels right. Cut the rhubarb small so that it is well distributed. I have made one or two batches with a simple streusel topping, which was very yummy. These make great giant sized muffins.

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  • on May 20, 2008

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    The best recipes in my book allow a particular ingredient to be the star, but not a diva. This is it for the rhubarb!!

    I even added a few strawberries so I could pull off a double batch, ran out of brown sugar for the topping and substituted half coarse raw sugar, and these were great, moist and delicious. There aren't any instructions about checking for doneness, but 25 minutes and a clean toothpick worked fine for me. Then 20 minutes to let them cool or they'll fall apart when you take 'em out of the pan.

    So glad to have another rhubarb recipe in my arsenal, for those days when compote and pie just aren't doing it anymore.

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