Rhubarb Cherry Walnut Muffins with Cinnamon Brown Sugar Tops, Life in canada

Combine rhubarb and cherries in a muffin recipe that bursts with flavor and crunchy walnuts. This recipe is a simple treat for rhubarb cherry lovers and muffin enthusiasts, topped with a cinnamon brown sugar crust!

Combining Rhubarb With Cherries

I went into this recipe unthinkingly, hoping that rhubarb and cherries would pair nicely with the sweet and sour fruit flavours, which worked perfectly.

When you have an abundance of rhubarb each year and want to create new recipes, sometimes you stumble across something that works.

My idea was to create a muffin recipe that could be made with either granulated sugar, sugar-free, raw honey, or maple syrup.

According to BBCGoodFood.com, honey does not raise blood sugar levels as quickly.

Honey is sweeter than sugar so that you may need less of it, but it has slightly more calories per teaspoon, so it’s wise to keep a close eye on your portion sizes.

If you enjoy rhubarb, cherries, and muffins, try this moist, flavourful recipe.

From start to finish, these rhubarb cherry walnut muffins with a cinnamon brown sugar topping take approximately 32-35 minutes.

Growing Rhubarb At Home

We’ve been growing one rhubarb plant for over 15 years, which has not given us a bad season.

As long as the rhubarb gets plenty of water and sunshine, we can get three harvests each season.

For two people who eat the rhubarb, that’s quite a bit, so we pass it along to our neighbours and freeze some of it.

Rhubarb in the UK was a staple in our household growing up, so I’ve had my fair share of desserts over the years.

However, my mum or aunties made desserts with rhubarb, not me.

Mrs. CBB, who grew up in a family with a massive garden, had never tried rhubarb before.

It’s not something grown in her Italian culture, so the rhubarb took some time to grow on her.

Today, she loves rhubarb and will eat it raw with sugar or mixed in yogurt with berries and homemade granola.

Various Rhubarb Recipes

Since acquiring our rhubarb friend in the back garden after purchasing our home, we’ve eaten it every way possible.

You’ll find almost one rhubarb recipe for every year that Canadian Budget Binder has been online.

Tips For Making Rhubarb Cherry Walnut Muffins

I used organic whole wheat flour and all-purpose flour, although you can use two cups of all-purpose flour if you don’t have any or like the other.

Although I was trying to be hopeful to keep the red colour of the rhubarb and cherries by adding a splash of beet juice, it didn’t work.

I know many recipe creators like to add red food colouring into their rhubarb creations, but I’m not interested in that route.

We always have coconut and avocado oil at home, and both work nicely in this muffin recipe.

Remember that if you use coconut oil, you will get a nutty flavour, unlike avocado oil.

If you’re not a fan of toasted walnuts, you can use pecans or leave them out if you want the muffins to be nut-free.

Alternatively, add sliced or slivered almonds to the cinnamon brown sugar topping.

Another delicious option would be drizzling a vanilla frosting over each muffin once cooled.

We had Kirkland frozen dark sweet cherries in the freezer that needed using up, but you can use another brand or fresh cherries.

Fresh cherries may not be as sweet as the dark sweet cherries, but there should be enough honey and maple syrup to compensate.

For anyone who uses fresh cherries and wants to add sugar or sugar substitute to sweeten them before adding to the batter, add 1 to 2 tablespoons of sugar to the chopped cherries and mix.

You can always alter the amount of sugar or sweetener you use in the recipe based on preference.

Once cooled, store on the counter for two days or freeze for up to three months.

How To Make Rhubarb Cherry Walnut Muffins

Ingredients

Cinnamon Brown Sugar Topping

Instructions

• Grease or line a muffin tin with parchment liners (12) and preheat the oven to 400 degrees
• In a small frying pan on low heat, toast the walnut pieces for 5 minutes. Set aside to cool.
• Add the flour, baking soda, baking powder, cinnamon, salt, toasted walnuts, and the diced rhubarb and cherries in a large bowl.
• Add the eggs, Greek yogurt, maple syrup, honey, oil, vanilla, and almond extract to a second bowl.
• Mix the wet ingredients into the dry and gently fold until combined. (Do not overmix)
• Using a muffin scoop, divide the mix into the muffin baking pan.
• Add brown sugar and cinnamon to a small bowl, stir, and sprinkle on each muffin’s top.
• Bake at 400 degrees for 5 minutes, then reduce the heat to 350 degrees for 10-12 minutes or until a toothpick is inserted and comes out clean.
• Cool on a wire rack and enjoy. Store on the counter for two days or in the freezer for up to 3 months.

Please share your feedback in the comments if you make my recipe and leave a star rating.

I’d love to hear your feedback and any substitutions you’ve made to the recipe, if any.

Thanks for stopping by,

Mr. CBB

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