Rhubarb Muffins

Why You’ll Love This Recipe

Rhubarb Muffins are a tender, moist treat with a balance of tartness and sweetness that makes them perfect for breakfast or snacking. Featuring fresh rhubarb folded into a lightly spiced batter, these muffins are comforting, flavorful, and easy to make. The slightly crunchy sugar topping adds just the right finishing touch.

ingredients

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

flourgranulated sugareggsmilkvegetable oilvanilla extractbaking powderbaking sodasaltcinnamonfresh rhubarbturbinado or coarse sugar (for topping)

directions

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

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

In a separate bowl, beat the eggs, then add the milk, oil, and vanilla extract. Mix until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.

Fold in the chopped rhubarb gently until evenly distributed throughout the batter.

Spoon the batter into the prepared muffin cups, filling each about ¾ full.

Sprinkle the tops with turbinado sugar for a crunchy topping.

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

Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 12 muffins.Preparation time: 15 minutesBaking time: 20 minutesCooling time: 10 minutesTotal time: 45 minutes

Variations

Add chopped strawberries for a strawberry-rhubarb flavor.

Use brown sugar instead of white for a deeper, caramel-like sweetness.

Add chopped nuts for texture and crunch.

Stir in orange or lemon zest for a citrusy note.

Top with a cinnamon streusel instead of coarse sugar for extra indulgence.

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 2 months.To reheat, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before adding to the batter.

Why is my batter thick?

Rhubarb releases moisture as it bakes, so a thicker batter helps maintain structure.

Do I need to peel rhubarb?

No, just trim the ends and wash thoroughly before chopping.

Can I make mini muffins?

Yes, reduce baking time to 10–12 minutes and watch closely.

Is rhubarb safe to eat raw?

Yes, the stalks are edible raw, but avoid the leaves—they are toxic.

Can I make these muffins gluten-free?

Yes, substitute a gluten-free all-purpose blend that includes xanthan gum.

Can I lower the sugar?

You can reduce the sugar slightly, but it may affect the muffin’s texture and flavor.

Why are my muffins dense?

Overmixing the batter or using too much rhubarb can lead to a heavy texture.

Can I use applesauce instead of oil?

Yes, it makes the muffins slightly denser but still moist.

What pairs well with rhubarb muffins?

They go great with a cup of tea or coffee, or even a dollop of whipped cream.

Conclusion

Rhubarb Muffins are a delicious way to showcase this tart spring vegetable in a sweet, fluffy form. Easy to whip up and versatile for variations, they make a perfect seasonal treat for breakfast or an afternoon snack. Give them a try—you’ll love the contrast of tangy rhubarb and sweet, soft muffin.

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