Easy Rhubarb Muffins

Rhubarb Muffins are soft, moist, and filled with tart chunks of rhubarb in every bite. Lightly sweet and just a little tangy, these muffins make a perfect breakfast, afternoon snack, or addition to your spring and summer baking routine.

They come together easily and pair well with coffee, tea, or a pat of butter.

Why You’ll Love This Recipe

1. Moist and Tender: Soft crumb with a bakery-style texture.
2. Sweet and Tart: The rhubarb adds the perfect tangy bite.
3. Quick to Make: From mixing bowl to oven in under 15 minutes.
4. Freezer-Friendly: Great to bake ahead and store.
5. Perfect Anytime: Serve for breakfast, snacks, or brunch.

What to Serve with Rhubarb Muffins

1. Fresh Fruit or Yogurt: Adds a light, creamy contrast.
2. Coffee or Hot Tea: A cozy, comforting pairing.
3. Scrambled Eggs or Omelets: For a more complete breakfast.
4. Herbal Iced Tea: A refreshing drink on warmer mornings.
5. Honey Butter or Cream Cheese: Adds richness and extra flavor.

Ingredient Breakdown

Each ingredient plays a role in creating tender muffins with bright flavor and great structure:

1. Rhubarb: Adds tartness and texture—use fresh or frozen.
2. All-Purpose Flour: The base that gives body and structure.
3. Sugar: Lightly sweetens the muffins and balances the rhubarb.
4. Baking Powder & Baking Soda: Help the muffins rise and stay fluffy.
5. Salt: Enhances the overall flavor.
6. Egg: Binds the ingredients together.
7. Buttermilk or Yogurt: Adds moisture and a slight tang.
8. Butter or Oil: Keeps the muffins rich and soft.
9. Vanilla Extract: Rounds out the flavor.

Yield: 12 muffins

Easy Rhubarb Muffins

Print

Moist muffins with tangy rhubarb chunks and just the right touch of sweetness—great for breakfast, snacking, or springtime brunch.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (or plain yogurt)
• 1 large egg
• ½ cup melted butter or neutral oil
• 1 teaspoon vanilla extract
• 1 ½ cups chopped fresh or frozen rhubarb

Instructions

1. Preheat Oven: Set to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
4. Combine: Add wet ingredients to dry and stir until just combined—do not overmix.
5. Add Rhubarb: Toss rhubarb in 1 tablespoon of flour and fold into the batter gently.
6. Fill Muffin Tin: Divide batter evenly among 12 muffin cups.
7. Bake: Bake for 18–22 minutes or until a toothpick comes out clean.
8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

1. Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.
2. Freezing: Freeze for up to 2 months. Wrap tightly and thaw overnight.
3. Flavor Twist: Add orange zest or chopped strawberries for more depth.
4. Mini Muffins: Use a mini muffin tin and reduce baking time to 12–14 minutes.

Nutrition Information:

Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 4gSodium: 160mgCarbohydrates: 27gSugar: 11gProtein: 3g

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Wrapping it up

Rhubarb Muffins are a delicious way to enjoy rhubarb season. With a tender crumb and bursts of tangy fruit, these muffins are quick to make and even quicker to disappear. Whether you serve them warm with butter or pack them for on-the-go snacking, they’re always a hit.