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 1/2 cups chopped rhubarb (fresh or frozen)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: 1/2 tsp 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 3/4 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.
