Description
These Rhubarb Muffins are soft, moist, and just the right mix of sweet and tangy. With chunks of fresh rhubarb in every bite and a hint of cinnamon, they make a perfect spring breakfast, snack, or on-the-go treat. They’re easy to make and freeze beautifully!
Ingredients
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 cup unsalted butter, melted and slightly cooled
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup sour cream or plain yogurt
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1 1/2 cups chopped fresh rhubarb
Optional Topping:
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2 tbsp granulated sugar
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1/2 tsp cinnamon
Instructions
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Preheat Oven:
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly. -
Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. -
Mix Wet Ingredients:
In another bowl, whisk together melted butter, sugar, eggs, vanilla, and sour cream until smooth. -
Combine and Fold in Rhubarb:
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb. -
Scoop and Top:
Divide the batter evenly between the 12 muffin cups. Mix the optional topping and sprinkle over each muffin, if using. -
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. -
Cool:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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These muffins freeze well for up to 3 months.
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You can swap half the rhubarb with chopped strawberries for a fun variation.
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For a dairy-free version, use plant-based yogurt and melted coconut oil or vegan butter.