Brighten your baking with these rhubarb muffins, packed with tangy sweetness and soft, tender crumb—perfect for spring breakfasts or afternoon tea. This easy rhubarb muffin recipe uses simple pantry ingredients and fresh rhubarb for a vibrant twist. Also check out our popular blueberry muffins recipe and cozy gingerbread muffins for more muffin inspiration. Want to learn about rhubarb’s health benefits and how to prep it safely? The USDA guides on seasonal produce handling are a great place to start.
Rhubarb Muffins Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup rhubarb, diced (fresh or frozen)
- ½ cup milk (or buttermilk)
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix milk, oil, egg, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients until just combined (don’t overmix!).
- Stir in diced rhubarb.
- Fill muffin cups about ¾ full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes, then enjoy warm or at room temperature!
Toppings & Variations:
🍯 Crumble Topping – Mix ¼ cup flour, 2 tbsp butter, and 2 tbsp sugar and sprinkle on top before baking.
🍓 Strawberry Rhubarb Muffins – Add ½ cup diced strawberries for extra sweetness!
🥥 Coconut Rhubarb Muffins – Mix in ¼ cup shredded coconut.
🥄 Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Would you like a keto or vegan version too? 😊
