Rhubarb Muffins are a perfect way to welcome spring or use up extra stalks from the garden. These muffins are soft, moist, and just sweet enough to balance the tartness of the rhubarb. I love how the rhubarb adds bursts of flavor and a slight tang to every bite. They’re ideal for breakfast, brunch, or a midday snack.
Why You’ll Love This Recipe
I love this recipe because it’s easy to make and gives me bakery-style muffins with very little effort. The balance of sweet and tart makes them interesting and addictive. They rise beautifully, store well, and fill my kitchen with a cozy aroma as they bake. Plus, I don’t need any fancy equipment—just a bowl, a spoon, and a muffin tin.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Rhubarb (fresh or frozen, chopped)
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All-purpose flour
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Granulated sugar
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Baking powder
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Baking soda
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Salt
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Egg
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Buttermilk or milk with a splash of vinegar
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Vegetable oil or melted butter
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Vanilla extract
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Optional: cinnamon or nutmeg for extra flavor
Directions
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I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
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In one bowl, I whisk together flour, baking powder, baking soda, salt, and any spices I’m using.
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In another bowl, I mix the egg, sugar, oil (or butter), vanilla, and buttermilk.
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I combine the wet and dry ingredients gently, making sure not to overmix—just until the flour disappears.
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I fold in the chopped rhubarb.
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I divide the batter evenly among the muffin cups, filling each about ¾ full.
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I bake the muffins for 18–22 minutes, until a toothpick inserted in the center comes out clean.
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I let them cool in the pan for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 12 standard-sized muffins. I usually spend 10–15 minutes prepping and 20 minutes baking, so they’re ready in around 35 minutes total.
Variations
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I sometimes sprinkle coarse sugar or a cinnamon streusel topping before baking for a sweet crunch.
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For a nutty twist, I add chopped walnuts or pecans to the batter.
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If I want extra warmth, I stir in a little cinnamon or cardamom.
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I’ve made mini muffins using the same batter—perfect for grab-and-go snacks.
storage/reheating
I store cooled muffins in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. To reheat, I warm them in the microwave for 15 seconds or toast them lightly in the oven. I also freeze them individually and thaw as needed—just 20 seconds in the microwave brings them back to life.
FAQs
Can I use frozen rhubarb?
Yes, I use frozen rhubarb often—no need to thaw it first, but I do toss it in a little flour so it doesn’t sink to the bottom.
Why are my muffins dense?
Overmixing can make them heavy. I mix just until the batter is combined to keep the texture light and fluffy.
Can I make these muffins dairy-free?
Yes, I’ve used almond milk or oat milk with a splash of vinegar instead of buttermilk, and oil instead of butter.
How do I keep the muffins moist?
Using oil or buttermilk helps keep them moist. I also make sure not to overbake—checking them around the 18-minute mark works best for me.
What can I serve with rhubarb muffins?
I usually enjoy them with coffee or tea, and they pair beautifully with a dollop of whipped cream or a smear of cream cheese.
Conclusion
Rhubarb Muffins are one of my favorite seasonal bakes. They’re quick, satisfying, and packed with bright, tangy flavor. Whether I’m making them for a weekend breakfast or stashing them for busy mornings, they always hit the spot. Once I’ve made a batch, I keep finding excuses to bake them again.
Rhubarb Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rhubarb Muffins are soft, fluffy, and lightly sweetened with just the right amount of tart rhubarb in every bite. These easy muffins are a springtime favorite, perfect for breakfast, brunch, or snacking. Made with simple ingredients and ready in under 40 minutes, they’re a go-to recipe for using fresh or frozen rhubarb.
Ingredients
- 1 ½ cups chopped rhubarb (fresh or frozen)
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: ½ teaspoon cinnamon or nutmeg for flavor
Instructions
- 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, salt, and spices (if using).
- In a separate bowl, whisk egg, sugar, buttermilk, oil, and vanilla until smooth.
- Add wet ingredients to the dry and stir gently until just combined—do not overmix.
- Fold in chopped rhubarb.
- Divide batter evenly among muffin cups (about ¾ full).
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Let muffins cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Toss frozen rhubarb with a bit of flour to prevent sinking.
- Don’t overmix the batter to keep muffins light and airy.
- Sprinkle tops with coarse sugar or streusel for extra texture.
- Store in an airtight container or freeze for later enjoyment.
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