Rhubarb muffins

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Difficulty: Easy
Yield: 12 muffins
Cuisine: American / Canadian
Course: Breakfast / Snack / Dessert
Vegan-Adaptable | Can Be Made Dairy-Free

Introduction:

Rhubarb muffins are a delightful way to celebrate rhubarb season. These sweet-tart muffins are soft, moist, and bursting with chunks of fresh rhubarb, perfectly balanced with warm spices and a touch of vanilla. With their golden tops and light, fluffy interiors, rhubarb muffins are the perfect morning treat or afternoon snack.

Whether you grow your own rhubarb or buy it at a local market, this recipe is one of the best ways to enjoy this unique and often underused ingredient. From breakfast to dessert, these muffins deliver comfort, flavor, and a little bit of nostalgia in every bite.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

Wet Ingredients:

• 2 large eggs

• ½ cup vegetable oil or melted butter

• ½ cup buttermilk (or milk + 1 tsp lemon juice)

• 1 teaspoon vanilla extract

Add-Ins:

• 1½ cups fresh rhubarb, chopped into ½-inch pieces

• 2 tablespoons coarse sugar (for topping – optional)

Instructions

Step 1: Prepare the Rhubarb

Wash and dry the rhubarb stalks. Trim off any leaves (they’re toxic) and dice the stalks into small, bite-sized pieces. Set aside.

Tip: If your rhubarb is particularly tart or green, you can toss it with a teaspoon of sugar before adding to the batter.

Step 2: Preheat & Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour

• Sugar

• Baking powder

• Baking soda

• Salt

• Cinnamon

• Nutmeg

Mix thoroughly to ensure even distribution of the leavening agents.

Step 4: Mix the Wet Ingredients

In a separate bowl or large measuring cup, whisk together:

• Eggs

• Oil or melted butter

• Buttermilk

• Vanilla extract

Combine until smooth.

Step 5: Combine Wet and Dry

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon until just combined—do not overmix, as this can make muffins dense.

Step 6: Fold in the Rhubarb

Gently fold in the chopped rhubarb until evenly distributed throughout the batter. The batter will be thick—this is normal!

Step 7: Fill Muffin Tin

Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with coarse sugar for added crunch and sparkle (optional but recommended).

Step 8: Bake

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be lightly golden.

Step 9: Cool & Serve

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve warm with butter, a drizzle of honey, or a dollop of yogurt!

Substitutions & Variations

• Vegan: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), plant-based milk + vinegar, and coconut oil or vegan butter.

• Dairy-Free: Swap buttermilk for almond or oat milk + 1 tsp vinegar or lemon juice.

• Add-ins: Add ½ cup chopped walnuts or pecans for crunch, or white chocolate chips for extra sweetness.

• Lemon-Rhubarb Muffins: Add 1 tablespoon of lemon zest and swap vanilla for lemon extract.

Serving Suggestions

These muffins are great on their own, but here are a few tasty pairings:

• With tea or coffee: A hot drink enhances the tangy-sweet contrast of the rhubarb.

• With fruit compote or jam: Especially if made with strawberries or raspberries.

• As a dessert: Warm with a scoop of vanilla ice cream or whipped cream.

Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Will last for up to a week, though they may dry out slightly.

• Freezer: Freeze in a zip-top bag or container for up to 3 months. Thaw overnight or reheat gently in the microwave or oven.

Nutrition Information (Per Muffin – Approximate)

Note: Nutritional info varies based on add-ins and exact ingredients used.