Rhubarb muffins are a delightful way to enjoy the tart, tangy flavor of rhubarb in a soft, fluffy baked treat. These muffins are lightly sweet with a tender crumb, and the rhubarb adds bright pops of flavor in every bite. Perfect for breakfast, brunch, or an afternoon snack, they’re a seasonal favorite that’s both easy to make and hard to resist.

Why You’ll Love This Recipe

These rhubarb muffins strike the perfect balance between sweet and tart. They’re simple to prepare, freezer-friendly, and great for using up fresh or frozen rhubarb. Whether you enjoy them plain or topped with a buttery streusel, they bake up moist, fluffy, and full of springtime flavor. Plus, they make your kitchen smell amazing while they bake!

ingredients

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

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon (optional)
Granulated sugar or brown sugar
Eggs
Milk or buttermilk
Vegetable oil or melted butter
Vanilla extract
Fresh rhubarb, chopped

directions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat together the sugar, eggs, milk, oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir just until combined — do not overmix.
Gently fold in the chopped rhubarb.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 12 standard muffins
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Add a streusel topping: Mix flour, sugar, and butter for a crumbly topping before baking.
Try whole wheat flour: Replace half of the all-purpose flour with whole wheat for added fiber.
Use yogurt or sour cream: Swap out some milk for yogurt or sour cream for extra moisture.
Add nuts: Chopped walnuts or pecans add a nice crunch.
Mix in berries: Add strawberries or raspberries for a sweet-tart combination.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before folding into the batter.

Do I need to peel rhubarb before using?

No, just trim the ends and wash thoroughly. The skin softens during baking.

Can I make these muffins dairy-free?

Yes, use a plant-based milk and oil or dairy-free butter.

Can I reduce the sugar?

You can reduce it slightly, but keep in mind rhubarb is quite tart.

Why are my muffins dense?

Overmixing the batter can make muffins tough. Stir just until the ingredients are combined.

Can I use a muffin mix as a base?

Yes, but homemade gives the best texture and flavor with fresh rhubarb.

How do I keep the rhubarb from sinking?

Toss the chopped rhubarb in a tablespoon of flour before adding it to the batter.

What’s the best oil to use?

Any neutral oil like vegetable, canola, or sunflower oil will work.

Can I make mini muffins?

Yes, reduce baking time to about 12–14 minutes and check for doneness early.

Are these muffins freezer-friendly?

Absolutely — freeze in a zip-top bag and thaw at room temperature or reheat as needed.

Conclusion

Rhubarb muffins are a cozy, flavorful way to enjoy one of spring’s most unique ingredients. Their soft texture and tart-sweet taste make them a go-to treat for breakfast or snacks. With simple ingredients and easy prep, this recipe is a great way to bake something seasonal and satisfying any time rhubarb is in season.

Rhubarb Muffins