If you love soft, moist muffins with just the right balance of sweet and tangy, you’re going to fall hard for this rhubarb muffin recipe. Made with tart fresh rhubarb, a hint of cinnamon, and just enough sugar to keep it all together, these muffins are spring’s answer to comfort baking.
Whether you’re baking with garden rhubarb or grabbing a few stalks from the market, these homemade rhubarb muffins are perfect for breakfast, snacking, or packing in lunchboxes. And the best part? They come together with simple pantry staples and no special equipment.
Let’s get baking!
Table of Contents
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Rhubarb Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, sugar, eggs, vanilla, and buttermilk (or yogurt) until smooth.
- Add wet ingredients to dry and stir gently until just combined. Fold in rhubarb.
- Divide batter evenly among muffin cups.
- To make crumb topping: combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over muffin tops.
- Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
- Cool in tin for 5 minutes, then transfer to wire rack to cool completely.
Notes
Why You’ll Love These Rhubarb Muffins
Tangy-sweet flavor in every bite
Rhubarb adds just the right zing to balance out the soft, sweet muffin crumb. You’ll love the pops of tart fruit in every bite.
Incredibly moist texture
Thanks to buttermilk and oil, these muffins bake up ultra-soft and tender—and they stay that way for days.
One bowl, no mixer required
This is a quick, easy rhubarb muffin recipe you can mix by hand in under 10 minutes.
Freezer-friendly and meal-prep approved
Make a double batch and freeze for busy weekday mornings.
Discover more simple bakes like our 3 Ingredient Chocolate Yogurt Cake.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spooned and leveled |
| Baking powder | 2 tsp | Helps muffins rise |
| Baking soda | ½ tsp | Reacts with buttermilk |
| Ground cinnamon | 1 tsp | Adds subtle warmth |
| Salt | ½ tsp | Balances flavors |
| Brown sugar | ¾ cup | Light or dark works |
| Eggs | 2 large | Room temperature is best |
| Buttermilk | ¾ cup | Or use milk + vinegar (see tips) |
| Vegetable oil | ½ cup | Keeps muffins moist |
| Vanilla extract | 1 tsp | For flavor depth |
| Rhubarb (chopped) | 1½ cups | Fresh or frozen, diced small |
| Optional topping | Cinnamon sugar | For a crunchy muffin top |
How to Make Rhubarb Muffins – Step-by-Step
Step 1: Get Your Oven Ready
Start by setting your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease each cup with cooking spray.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir them together until well blended and set aside.
Step 3: Whisk the Wet Ingredients
In a separate bowl (or large measuring jug), beat the eggs, brown sugar, vegetable oil, buttermilk, and vanilla extracttogether until smooth and uniform.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to mix gently until everything is just combined. Be careful not to stir too much to keep the muffins light and tender.
Step 5: Add the Rhubarb
Fold in the diced rhubarb carefully so it’s evenly spread throughout the batter. It should be thick and scoopable.
Step 6: Portion the Batter
Scoop the batter into your prepared muffin cups, filling each about three-quarters full. For added crunch and flavor, sprinkle a little cinnamon sugar on top of each if desired.
Step 7: Bake Until Golden
Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack to finish cooling.
Flavor Variations
Want to switch things up? Try these easy muffin twists:
- Rhubarb Almond Muffins – Add ¼ tsp almond extract and top with sliced almonds.
- Strawberry Rhubarb Muffins – Swap half the rhubarb for chopped strawberries.
- Oatmeal Rhubarb Muffins – Replace ½ cup flour with rolled oats.
- Citrus Rhubarb Muffins – Add 1 tsp orange or lemon zest to the batter.
Craving more fruit-forward flavor? Try our Rhubarb Cookies Recipe for a tart-sweet treat.
Tips for the Best Rhubarb Muffins
- Fresh or frozen rhubarb: Both work. If using frozen, thaw and drain before adding.
- Don’t overmix: Stir until just combined. Overmixing leads to dense muffins.
- Make your own buttermilk: Add 1 tbsp vinegar or lemon juice to ¾ cup milk. Let sit for 5 minutes.
- For a bakery-style top: Sprinkle with coarse sugar or cinnamon sugar before baking.
- Freeze extras: Cool completely, then store in an airtight freezer bag for up to 2 months.
Storage and Freezing
| Storage Method | How Long | Tips |
|---|---|---|
| Room Temperature | 2–3 days | Store in airtight container |
| Refrigerator | Up to 5 days | Best for humid climates |
| Freezer | Up to 2 months | Wrap individually in plastic wrap |
To reheat, microwave a frozen muffin for 30 seconds or warm in the oven at 300°F (150°C) for 10 minutes.
Serving Suggestions
These muffins are great on their own but even better when paired with:
- A dollop of Greek yogurt or crème fraîche
- Fresh berries and a drizzle of honey
- Your morning coffee or iced matcha
- A spring brunch spread with scrambled eggs and greens
Perfect for meal prep, Mother’s Day brunch, or even a midday snack.
FAQs – Rhubarb Muffin Recipe
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend. Add ¼ tsp xanthan gum if needed for structure.
How do I prevent soggy muffins with rhubarb?
Toss rhubarb pieces in 1 tsp flour before folding into the batter to absorb excess moisture.
Can I make mini muffins?
Absolutely. Use a mini muffin pan and reduce the baking time to about 12–14 minutes.
Can I use yogurt instead of buttermilk?
Yes. Thin the yogurt with a little milk to mimic the consistency of buttermilk.
What makes muffins rise higher?
A hot oven and fresh leaveners (baking powder/soda) ensure a tall, fluffy muffin.
Conclusion
This rhubarb muffin recipe brings everything you want in a spring bake—bright flavor, soft texture, and just enough sweetness to make it irresistible. Whether you’re baking for brunch, snacks, or the sheer joy of seasonal fruit, these muffins deliver every time.
Simple to make and easy to love, they’re sure to become a new staple in your muffin rotation.
Want another fresh idea? Don’t miss our High Protein Cucumber Salad for a light, crunchy lunch pairing.
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