14 Reviews
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Sherry on 6.7.2020
I am very happy with this recipe and I used Splenda brown sugar. I also took them out at 20 mins. Will use this recipe again
Ashley on 5.3.2012
This is a great recipe!! I made this as a cake instead of muffins (since I don’t have muffin tins). I had to bake for about 40 minutes to cook all the way through. I did add about 3 cups of Rhubarb and that was the perfect amount. I don’t think that the topping was enough so I would double or triple that part of the recipe.
Bonnie R on 4.19.2012
These were wonderful once I got the baking temp down. The first time I made them, I followed the directions to the tee. After 15 min. baking I could smell something burning. Took them out at 20 min. and they were black and hard around the edges. Made them again with the oven temp at 350 and baked them 25 min. Perfect! Very easy recipe and a delicious muffin! Thanks for the recipe.
Melanie Eccles on 9.13.2011
My husband and I LOVED these muffins! They are moist, sweet and a tad bit tart. Perfect! (I would lower the temp to 375 also.)
Debbie on 8.25.2011
These muffins are awesome, Dad took some to his coffee club and they all loved them too, have made them about 6 times already. Lowered the temp to 375 and cooked just a little longer. Very moist. Yum Yum.
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Sherry on 6.7.2020
These are so good…. Yummy. Only baked for 20 mins I also used splenda brown sugar. Will for sure make again
So yummy
krisjoyhelf on 5.11.2011
I made these tonight and LOVED THEM! I forgot to add salt…so I will have to remember it next time. They are so tasty and PERFECT to use with fresh rhubarb!
rhansen on 6.27.2010
I made these this morning. They are really tasty, but I have one complaint about the recipe. After 19 minutes of baking, I started smelling a burning smell from my oven – the muffins were starting to blacken all around the edges. I’m sure it may depend on your oven, but for me, I would put them in for 15 – 17 minutes next time.