11/14/2025
As the weather cools and the leaves start to fall, there’s nothing like the smell of fresh muffins baking in the oven. This Rhubarb Muffin recipe, shared by Sylvia Thompson, is a sweet reminder of home, comfort, and community. 🍂
🍁 Rhubarb Muffins 🍁
½ cup unsalted butter or margarine
1 cup sugar
½ tsp vanilla
1 egg
2 cups all-purpose flour
4 tsp baking powder
¼ tsp salt
1 cup milk
2 cups rhubarb or cranberries (chopped)
½ cup walnuts or pecans (optional)
Preheat oven to 400°F.
Line muffin tin with paper liners.
Mix butter and sugar until light. Add egg and vanilla, then blend well.
In a separate bowl, mix flour, baking powder, and salt.
Add half the flour to the butter mixture, then add half the milk. Mix lightly, then repeat with the rest of the ingredients.
Fold in rhubarb (and nuts if using).
Fill muffin cups and bake 20–25 minutes or until a toothpick comes out clean.
Makes 12 muffins.
Perfect for using rhubarb or cranberries from your freezer, and best enjoyed warm, shared with loved ones. 💛
