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Freshly baked rhubarb muffins recipe on cooling rack

Rhubarb Muffins

Moist and fluffy muffins bursting with tart rhubarb, perfect for breakfast, brunch, or snacking. A sweet crumb topping adds a delightful crunch.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk or plain yogurt
  • 1 1/2 cups diced rhubarb fresh or frozen (thawed and patted dry)
Crumb Topping (optional)
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp ground cinnamon
  • 2 tbsp cold unsalted butter cut into cubes

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk melted butter, sugar, eggs, vanilla, and buttermilk (or yogurt) until smooth.
  4. Add wet ingredients to dry and stir gently until just combined. Fold in rhubarb.
  5. Divide batter evenly among muffin cups.
  6. To make crumb topping: combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over muffin tops.
  7. Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
  8. Cool in tin for 5 minutes, then transfer to wire rack to cool completely.

Notes

For frozen rhubarb, thaw and blot dry before adding to batter. Muffins can be stored in an airtight container for up to 3 days, or frozen up to 1 month.