THE best rhubarb muffins…I swear!


I love this time of year…the fruit trees are in full bloom and the warm breezes bring in the scent of lilacs and early peonies. Things are beginning to sprout up in the garden, the trees are leafing out and the patio screams all things icy and cold!  Another thing that I love about this time of year is the new sprigs of rhubarb that year after year, despite much neglect and age still push their way through the dark soil.  This year I admit I may have picked my first ‘bouquet’ a bit early but these pretty ruby red stalks still led the way for this morning’s fresh summer inspired muffins!


Here’s the recipe:

  • 1 1/4 cup brown sugar
  • 1/2 cup oil
  • 1 egg
  • 2 tsp vanilla
  • 1 cup buttermilk
  • 1 1/2 cup diced rhubarb
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Topping: 2 Tbsp brown sugar, 2 Tbsp granulated sugar, 1/2 tsp cinnamon

Mix wet ingredients together in a large bowl.  Add dry ingredients. Mix well and scoop into lined muffin tin.  Sprinkle each muffin with the cinnamon sugar topping.  Bake at 400* for 20-25 mins.


I know that you will love this recipe as much as so many other people in this area, who for years enjoyed these muffins freshly made with a piping cup of coffee in our town’s tea shop.  This recipe comes to me from my mom, and it is the same recipe used by our dear friend Lillian…a pillar in our community who is surely missed by so many.  A friendly, loving woman who had a fabulous laugh, gentle eyes, a sophisticated grace and always a listening ear.  Just as a song can bring back a memory so can a recipe…and just like with her biscuit recipe the memory of Lillian lives on in these muffins…THE best rhubarb muffins, I swear!



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