Spiced Walnut & Rhubarb Muffins
Traditional British Recipes

Spiced Walnut & Rhubarb Muffins

Baking
serves 12

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.

PartySnack
15 mins prep22 mins cook37 mins total

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.

  2. In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.

  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.

  4. 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.

  5. Gently fold in the chopped rhubarb and walnuts.

  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.

  7. Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.

  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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