Recipe
Spiced Walnut & Rhubarb Muffins
Tender, moist muffins packed with the tartness of fresh rhubarb, the crunch of toasted walnuts, and a warm blend of cinnamon and nutmeg. A perfect treat for breakfast or an afternoon snack.
Ingredients
Method
15 mins prep22 mins cook37 mins total
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the chopped rhubarb and walnuts.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
If using frozen rhubarb, do not thaw it first. Add it to the batter straight from the freezer and add 2-3 minutes to the baking time.
For an extra crunchy topping, sprinkle the tops of the muffins with a little demerara sugar before baking.
Store the muffins in an airtight container at room temperature for up to 3 days.
About this recipe
These Spiced Walnut & Rhubarb Muffins strike the perfect balance between sweet and tart. The tender crumb is beautifully complemented by chunks of juicy rhubarb and earthy walnuts, with a gentle warmth from cinnamon and nutmeg.
They are simple to whip up and make the house smell absolutely wonderful as they bake. Enjoy them warm from the oven with a smear of butter for a delightful breakfast, or pack them for a satisfying afternoon snack. They are a fantastic way to use up seasonal rhubarb and are sure to become a family favourite.
