Rhubarb Muffins were something I honestly never thought I’d enjoy. The first time I heard about them, I was skeptical—rhubarb in a muffin? It sounded too tart, too strange, and definitely not like the comforting baked treats I usually go for. But one rainy afternoon, curiosity got the best of me, and I decided to try baking them myself. As the scent filled the kitchen and I took my first bite, I was genuinely surprised by how soft, balanced, and delicious they were. The mix of sweet and tangy was just perfect, and Rhubarb Muffins quickly became one of my favorite go-to recipes whenever I wanted something unique but easy. If you’ve ever been unsure about rhubarb like I was, trust me—Rhubarb Muffins are the recipe that changed my mind. Scroll down and check the simple ingredients, you’ll be surprised how easy they are to make!
Table of Contents
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Ingredients for Making Rhubarb Muffins
To make these soft and flavorful rhubarb muffins, you’ll need a few simple pantry staples along with fresh rhubarb. Each ingredient plays a role in achieving the perfect texture and flavor.
Dry Ingredients:
- 2 cups all-purpose flour – Provides structure for the muffins.
- 1 cup granulated sugar – Balances the tartness of the rhubarb.
- 1 teaspoon baking powder – Helps the muffins rise.
- ½ teaspoon baking soda – Reacts with the buttermilk to create a light texture.
- ½ teaspoon salt – Enhances overall flavor.
- ½ teaspoon ground cinnamon (optional) – Adds a warm note that complements rhubarb.
Wet Ingredients:
- 2 large eggs – Adds richness and helps bind the ingredients.
- 1 cup buttermilk – Keeps the muffins moist and tender.
- ⅓ cup vegetable oil – Adds moisture without overpowering flavor.
- 1 teaspoon vanilla extract – Brings a subtle sweetness and aroma.
Add-In:
- 1½ cups chopped fresh rhubarb – Washed, trimmed, and diced into small pieces.
- Coarse sugar (optional for topping) – Adds a light crunch to the muffin tops.
Step-by-Step Instructions
Follow these easy steps to bake light, tender, and perfectly sweet-tart rhubarb muffins:
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix — the batter should still be slightly lumpy.
Step 5: Fold in the Rhubarb
Gently fold the chopped rhubarb into the batter. Make sure it’s evenly distributed without overworking the mixture.
Step 6: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the tops with coarse sugar if desired for a golden crunch.
Step 7: Bake
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Cool and Serve
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
How to Harvest and Prepare Fresh Rhubarb
Before adding rhubarb to any recipe, it’s important to harvest and prepare it correctly. Start by gripping the stalks near the base and pulling firmly. The root will remain in the ground while the stalk should come out easily.
Once you’ve picked your rhubarb, follow these simple steps to get it recipe-ready:
- Rinse the stalks under cold water to remove any dirt.
- Dry them gently with a clean towel or paper towel.
- Trim both ends: discard the leafy tops (they’re toxic) and cut off the tough base.
- Chop the stalks into small, even pieces—about ½ inch to 1 inch in length.
Now your fresh rhubarb is prepped and ready to bring that tart, fruity flavor to your baking!
Rhubarb Muffins
Ingredients
- Streusel Topping
- 1/4 cup – granulated sugar
- 1 tsp – ground cinnamon
- 2 tbsp – butter softened
- Muffin Batter
- 1 1/2 cups – all-purpose flour
- 1/2 cup – sugar
- 2 tsp – baking powder
- 1/2 tsp – salt
- 1/2 cup – milk
- 1/3 cup – vegetable oil
- 1 – egg
- 1 cup – rhubarb chopped
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- Prepare streusel topping by mixing sugar, cinnamon, and softened butter in a small bowl using a fork. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, and egg until combined.
- Pour wet ingredients into the dry ingredients and mix until just combined.
- Fold in chopped rhubarb.
- Spoon the batter evenly into the muffin cups.
- Sprinkle streusel topping generously over each muffin.
- Bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- You can replace rhubarb with chopped strawberries or apples.
- Muffins taste great warm with a pat of butter.
Need Help? Here Are Some FAQs
Do I need to peel rhubarb before baking?
No, you don’t need to peel rhubarb. Just trim the ends and wash it well. The skin softens nicely during baking.
What is the secret to moist muffins?
The key is to avoid overmixing the batter and not to overbake. Adding ingredients like yogurt, buttermilk, or fruit (like rhubarb!) helps keep muffins moist.
What’s the best thing to do with rhubarb?
Rhubarb is great for baking! You can use it in muffins, pies, crisps, or jams—its tart flavor pairs wonderfully with sweet ingredients.