Rhubarb Muffins

Why You’ll Love This Recipe

Rhubarb Muffins are moist, tender, and bursting with tangy bits of fresh rhubarb in every bite. Balanced with just the right amount of sweetness and a soft crumb, these easy muffins are perfect for breakfast, brunch, or a quick snack. They’re simple to make, freeze well, and are a delicious way to celebrate rhubarb season.

ingredients

this Recipe

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

all-purpose floursugarbaking powdersaltcinnamon (optional)eggsbuttermilk (or milk + vinegar)unsalted butter (melted)vanilla extractfresh rhubarb (chopped)coarse sugar or streusel topping (optional)

directions

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

In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon if using.

In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and stir just until combined—do not overmix.

Gently fold in the chopped rhubarb.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Sprinkle with coarse sugar or a streusel topping if desired.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

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

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 10 minutesBaking time: 20–25 minutesCooling time: 10 minutesTotal time: 40–45 minutes

Variations

Add chopped walnuts or pecans for crunch.

Mix in a handful of strawberries for a sweet-tart combo.

Use almond extract instead of vanilla for a nutty flavor twist.

Top with cinnamon streusel for bakery-style muffins.

storage/reheating

Store Rhubarb Muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.To freeze, wrap muffins individually and store in a freezer-safe bag for up to 2 months.Reheat in the microwave for 15–20 seconds or warm in a 300°F (150°C) oven for 8–10 minutes.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it well before folding into the batter.

Do I have to peel rhubarb?

No, just trim the ends and remove any tough strings if necessary.

Can I make these muffins dairy-free?

Yes, use plant-based milk and butter alternatives.

How sweet are these muffins?

They’re mildly sweet with tart rhubarb flavor—adjust sugar to taste.

Can I use yogurt instead of buttermilk?

Yes, plain yogurt or sour cream can be used in place of buttermilk.

What flour works best?

All-purpose flour is ideal, but you can use whole wheat flour for a heartier texture.

Can I make mini muffins?

Yes, bake mini muffins for 12–15 minutes and check doneness with a toothpick.

Should I let the batter rest?

Not necessary—bake right after mixing for best texture.

Do they freeze well?

Absolutely, they freeze and reheat beautifully.

Can I double the recipe?

Yes, double all ingredients and bake in two muffin tins.

Conclusion

Rhubarb Muffins are a delightful and easy way to enjoy the bright, tangy flavor of rhubarb in a grab-and-go format. Whether you enjoy them fresh out of the oven or pull them from the freezer for a quick snack, they’re a cozy, flavorful treat perfect for any time of day.

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