Rhubarb Muffins

Rhubarb Muffins are soft, fluffy, and bursting with juicy bits of tart rhubarb in every bite. Lightly sweetened and perfectly spiced, these muffins strike a delightful balance between sweet and tangy, making them a fresh and flavorful treat for breakfast, brunch, or an anytime snack.

Why You’ll Love This Recipe

These muffins are simple to make, freezer-friendly, and a great way to use up seasonal rhubarb. They come together with pantry staples and no special equipment needed. The rhubarb adds a pop of tartness that complements the soft, tender crumb, and they stay moist for days. Whether you enjoy them plain or with a buttery crumble topping, they’re a spring and summer staple worth baking again and again.

Ingredients

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

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon (optional)
• Brown sugar
• Granulated sugar
• Eggs
• Buttermilk or plain yogurt
• Vegetable oil or melted butter
• Vanilla extract
• Fresh rhubarb, chopped

Optional Topping

• Brown sugar
• Cinnamon
• Butter
• Rolled oats or chopped nuts (optional)

Directions

this recipe

1. Preheat oven: Set to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Combine wet ingredients: In a separate bowl, whisk together brown sugar, white sugar, eggs, buttermilk (or yogurt), oil, and vanilla extract.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
5. Fold in rhubarb: Gently stir in the chopped rhubarb until evenly distributed.
6. Fill muffin tins: Divide batter evenly among muffin cups, filling about ¾ full.
7. Add topping (optional): Mix the brown sugar, cinnamon, and butter (plus oats or nuts if using), and sprinkle on top of each muffin.
8. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard-size muffins.
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

• Crumble topping: Add a classic streusel made with butter, flour, and sugar for a bakery-style finish.
• Add-ins: Mix in chopped nuts (like walnuts or pecans) or a handful of white chocolate chips.
• Citrus flavor: Add orange or lemon zest to the batter for extra brightness.
• Mini muffins: Bake in mini muffin tins for about 12–15 minutes for bite-sized treats.
• Gluten-free: Use a 1:1 gluten-free flour blend to make the recipe gluten-free.

Storage/reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Reheat in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for about 8–10 minutes.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess moisture before folding it into the batter.

Do I need to peel rhubarb?

No, rhubarb doesn’t need to be peeled—just trim the ends and chop.

Can I use milk instead of buttermilk?

Yes, buttermilk gives the best texture and tang. You can also make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Why are my muffins dense?

Overmixing the batter can cause dense muffins. Stir just until the ingredients are combined.

Can I make these muffins vegan?

Yes, use a non-dairy milk with vinegar or lemon juice for buttermilk, and replace the eggs with flax eggs or a plant-based substitute.

Can I reduce the sugar?

Yes, you can reduce both sugars slightly, but the rhubarb is very tart, so taste may vary.

How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready.

What’s the best way to chop rhubarb for muffins?

Cut into small, even ½-inch pieces so they distribute well and bake evenly.

Can I add fruit?

Yes, strawberries or raspberries pair wonderfully with rhubarb in these muffins.

Are these muffins freezer-friendly?

Definitely. Freeze them once cooled and reheat as needed for a quick breakfast or snack.

Conclusion

Rhubarb Muffins are a delicious and easy way to bring a taste of spring into your kitchen. With their moist crumb, tart bursts of rhubarb, and optional spiced topping, they’re the kind of muffin you’ll find yourself baking all season long. Whether for breakfast, lunchboxes, or a weekend treat, they’re a perfect use for fresh or frozen rhubarb.

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