Rhubarb Muffins

Why You’ll Love This Recipe

Rhubarb Muffins are a deliciously tangy and sweet treat that brings out the bright, refreshing flavor of rhubarb in a soft, moist muffin. The slight tartness of rhubarb perfectly complements the sweetness of the batter, making these muffins an ideal breakfast, snack, or afternoon treat. With their perfect balance of flavor and texture, they’re sure to become a favorite in your muffin rotation.

Ingredients

this Recipe

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

For the muffins:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk
• Fresh rhubarb (chopped)

For the topping:

• Granulated sugar
• Ground cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
6. Gently fold in the chopped rhubarb.
7. Divide the batter evenly between the muffin cups, filling each about 2/3 full.
8. In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of each muffin.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 muffins.
Preparation time: 15 minutes
Baking time: 18-22 minutes
Total time: 35-40 minutes

Variations

• Add a handful of chopped nuts (such as walnuts or almonds) for extra crunch.
• Swap out some of the rhubarb for fresh berries, like strawberries or blueberries, for a fruity twist.
• Stir in some orange zest or lemon zest for a citrusy flavor.
• For a dairy-free option, substitute buttermilk with almond milk and use dairy-free butter.

Storage/Reheating

Store the Rhubarb Muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 5 days.
To reheat, microwave individual muffins for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5-10 minutes.

FAQs

Can I use frozen rhubarb for these muffins?
Yes, frozen rhubarb works well. Just make sure to thaw and drain it before adding it to the batter to prevent excess moisture.

Can I make these muffins ahead of time?
Yes, you can prepare the muffins a day ahead and store them in an airtight container.

Can I freeze these muffins?
Yes, these muffins freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They’ll keep for up to 2 months. Thaw at room temperature when ready to eat.

Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these muffins.

Can I add more sugar to the batter?
If you prefer sweeter muffins, you can increase the sugar in the batter slightly, but be mindful that the rhubarb itself adds a natural tartness that balances out the sweetness.

Conclusion

Rhubarb Muffins are a delightful, easy-to-make treat that combines the tartness of rhubarb with the softness of a freshly baked muffin. Whether you’re enjoying them for breakfast or as a snack, these muffins are sure to be a hit with everyone. Their unique flavor and light, moist texture make them the perfect way to enjoy the seasonal freshness of rhubarb!

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