Rhubarb Walnut Muffins

Rhubarb.  It’s the first taste that summer is almost here on the prairies.  These Rhubarb Walnut Muffins are a family favourite that can be made regular size, mini or into a delicious moist loaf.  Best served with coffee or enjoyed as a snack on the go.  No matter where I take them I’m always asked for the recipe.

Rhubarb Walnut Muffins

  • Servings: 24 muffins
  • Print

Rhubarb | www.jenniferdyck.com


  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 2 Tbsp wheat germ
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 2 1/2 cups finely diced fresh rhubarb
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350F and spray two muffin tins with canola oil cooking spray on line with muffin liners.
  2. In a large bowl mix together brown sugar, canola oil and the egg until well combined.
  3. Add milk and vanilla. Mix well.
  4. In a separate bowl, whisk together; the flours, wheat germ, cinnamon and baking soda.
  5. Add the dry mixture to the wet mixture and mix until just combined.
  6. Fold in rhubarb and walnuts.
  7. Divide the batter into the prepared pans.
  8. Bake in the preheated oven for 18-20 minutes or a toothpick comes out clean.

Mini-muffins – makes 48. Bake at 350F for 15 minutes.
Loaf – makes 2. Bake at 325F for 55 minues.


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