Rhubarb Muffins

Why You’ll Love This Recipe

Rhubarb Muffins offer the perfect balance of tart and sweet, featuring tender chunks of rhubarb nestled in a moist, fluffy batter. These muffins are a seasonal favorite during spring and early summer, showcasing rhubarb’s unique tang while delivering a comforting bakery-style texture. Ideal for breakfast, brunch, or a midday snack, they’re a delicious way to enjoy this vibrant stalk vegetable in baked form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbrown sugareggsunsalted buttermilkvegetable oilvanilla extractbaking soda saltcinnamon chopped fresh rhubarb

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, and cinnamon.

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring just until moistened.

Fold in the chopped rhubarb gently to avoid overmixing.

Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

Optional: Sprinkle the tops with a bit of coarse sugar for a crunchy topping.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 12 standard muffins.
Preparation time: 15 minutes
Baking time: 18-22 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Add chopped nuts like walnuts or pecans for extra texture.

Mix in a handful of white chocolate chips for a sweet contrast.

Replace half the rhubarb with strawberries for a classic flavor combo.

Top with a streusel crumb topping for bakery-style appeal.

Use whole wheat flour for a heartier, more wholesome version.

storage/reheating

Store Rhubarb Muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
To reheat, warm in a microwave for 15–20 seconds or in an oven at 300°F (150°C) for 5–10 minutes.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it first to avoid excess moisture in the batter.

Do I need to peel rhubarb?

No, rhubarb does not need to be peeled—just trim the ends and wash thoroughly.

Why is my batter so thick?

That’s normal for muffin batter. Avoid overmixing to keep the texture light.

Can I make these muffins dairy-free?

Yes, use a plant-based milk and oil or dairy-free butter alternative.

Are Rhubarb Muffins tart?

The rhubarb adds a tangy bite, which is balanced by the sweetness of the batter.

Can I make mini muffins?

Yes, reduce baking time to 10–12 minutes and check with a toothpick.

Is there a gluten-free version?

You can substitute with a gluten-free all-purpose flour blend.

How do I keep the muffins moist?

Don’t overbake, and store in an airtight container once cooled.

Can I double the recipe?

Absolutely—just use two muffin tins or bake in batches.

Can I add a glaze?

Yes, a simple vanilla or lemon glaze drizzled on top adds extra sweetness.

Conclusion

Rhubarb Muffins are a delightful way to enjoy the unique tartness of rhubarb in a soft, sweet, and satisfying baked good. Whether you’re celebrating rhubarb season or just craving something different, these muffins are sure to become a springtime staple in your kitchen.

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