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Applesauce-Rhubarb Muffins

  • Servings: 24 muffins

Although these muffins are best served fresh, you can freeze, reheat, and serve in the morning to save time. You can also use Reynolds® StayBrite® Baking Cups without a muffin pan and place them directly on a baking pan. Reynolds® StayBrite® Baking Cups make it easy to pop baked muffins out of the pan and transfer to a plate or freezer container, even while they're warm. Freeze the muffins for up to 2 months. To serve, thaw muffins overnight in the refrigerator or wrap in aluminum foil and heat in a 300 degree F oven about 20 minutes or until warm. Plus, Reynolds® StayBrite® Baking Cups come in different colors and designs, so you can dress these muffins up for any occasion!

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  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups packed brown sugar
  • 1 1/3 cups applesauce
  • 1/2 cup cooking oil
  • 1 1/2 cups chopped rhubarb
  • Crumbled sugar cubes
  • Reynolds® StayBrite® Baking Cups


Step 1

In a large mixing bowl stir together all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and salt. Make a well in center; set aside. In a medium mixing bowl beat eggs; stir in brown sugar, applesauce, and cooking oil. Add egg mixture all at once to flour mixture. Stir just until moistened (the batter should be lumpy). Fold in rhubarb.

Step 2

Line twenty-four 2-3/4-inch muffin cups with Reynolds® StayBrite® Baking Cups; fill 2/3 full. Sprinkle tops with sugar. Bake in a 400 degree F oven for 18 to 20 minutes or until muffin tops are golden. Remove muffins from the pans; serve warm. Makes about 24 muffins.

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