If you’re searching for a recipe that bursts with tart, tangy flavor and irresistible sweetness in every bite, Rhubarb Muffins are exactly what you need. These golden, cinnamon-scented treats are a game-changer for breakfast, brunch, or anytime snacking, thanks to the unique flavor of fresh rhubarb. The tender crumb, gently spiced notes, and sweetly crisp topping make each muffin a pure delight and a surefire way to celebrate spring or use up that bumper crop of rhubarb!

Ingredients You’ll Need

One of the best things about Rhubarb Muffins is how they come together with pantry staples—plus a generous helping of fresh (or frozen!) rhubarb for that signature flavor punch. Each ingredient plays a vital role in creating muffins that are moist, flavorful, and just the right amount of sweet.

All-purpose flour: The sturdy base for your muffins, giving them structure while keeping them light.
Granulated sugar: Sweetens the batter and nicely balances rhubarb’s tartness.
Baking powder: Lifts your muffins, ensuring a soft and fluffy crumb.
Baking soda: Works with buttermilk to create extra rise and tenderness.
Salt: Just a pinch sharpens all the other flavors (never skip it!).
Ground cinnamon: Adds a cozy warmth that pairs beautifully with rhubarb.
Buttermilk: Brings moisture and that extra-tender bite to each muffin.
Vegetable oil: Keeps the crumb moist without weighing it down.
Egg: Binds everything together while also adding richness.
Vanilla extract: Rounds out the flavors with a sweet note of vanilla.
Fresh rhubarb (chopped): The star ingredient! Provides pops of tartness and vibrant color.
Brown sugar (for topping): Melts into a caramelized, crunchy crown for each muffin.
Cinnamon (for topping): A final dash of warmth in every bite.

How to Make Rhubarb Muffins

Step 1: Prep Your Oven and Tin

Begin by preheating your oven to 375°F (190°C). This ensures that your muffins will rise evenly and bake all the way through. Line a standard muffin tin with paper liners or lightly grease the wells with oil or nonstick spray—this makes it so much easier to remove the muffins later, and it keeps clean-up simple!

Step 2: Combine Dry Ingredients

Grab a large mixing bowl and whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This step evenly distributes the leaveners and spices, so you don’t get any clumps or harsh flavors in your finished Rhubarb Muffins.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. The key is to blend these well until smooth, ensuring your batter will come together easily in the next step for a perfectly uniform crumb.

Step 4: Bring It All Together

Pour the wet ingredients over the dry mixture. Gently stir with a spatula or large spoon until just combined—don’t over-mix! The batter should stay a little lumpy. This step is important for achieving those bakery-style, tender muffins that we all adore.

Step 5: Fold in the Rhubarb

Now comes the magic. Fold in the chopped rhubarb, gently and evenly. Every muffin deserves its fair share of those sweet-tart fruit bites. If using frozen, make sure it’s thawed and drained well to prevent excess moisture.

Step 6: Portion and Top the Muffins

Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. In a small bowl, mix together the brown sugar and extra cinnamon, then sprinkle this mixture generously over the tops—hello, crisp, caramelized crowns!

Step 7: Bake to Perfection

Slide your tin into the preheated oven and bake for 18 to 22 minutes. When a toothpick inserted into a muffin comes out clean or with just a few moist crumbs, they’re ready. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This keeps the bottoms from getting soggy and lets them set up nicely.

How to Serve Rhubarb Muffins

Garnishes

To make your Rhubarb Muffins extra-special, add a touch of flair just before serving. Try a dusting of powdered sugar for a pretty finish, or a dollop of whipped cream or Greek yogurt on the side for brunch vibes. For a spring gathering, a few curls of lemon zest or a sprinkle of chopped toasted nuts on top look gorgeous and taste amazing.

Side Dishes

Rhubarb Muffins are fabulous on their own, but they pair deliciously with a platter of fresh fruit, a soft scramble of farm eggs, or a bright green salad for lunch. If you’re going all out for breakfast, serve them warm alongside creamy yogurt and honey, or next to a small bowl of mixed berries and citrus.

Creative Ways to Present

For parties or special occasions, try wrapping your muffins in parchment and twine for a rustic presentation, or layer them on a pretty cake stand surrounded by edible flowers. Serve tiny versions in mini muffin tins for a tea-time treat, or package a half-dozen in a gift box—everyone loves a homemade muffin surprise!

Make Ahead and Storage

Storing Leftovers

If you somehow manage not to devour every muffin on the first day, keep them fresh by storing in an airtight container at room temperature for up to three days. Place a paper towel beneath and above the muffins to absorb any extra moisture.

Freezing

Rhubarb Muffins freeze beautifully: let them cool completely, then place in a single layer in a freezer bag or airtight container. They’ll keep for up to three months. For best results, thaw them overnight at room temperature, and they’ll taste just as fresh as the day you baked them.

Reheating

To bring back that just-baked texture, pop a muffin in the microwave for about 15 seconds, or warm in a 300°F oven for a few minutes. A gentle reheat makes the tops crisp again and the centers perfectly soft—ideal for enjoying with a pat of butter or a drizzle of honey.

FAQs

Can I use frozen rhubarb instead of fresh for Rhubarb Muffins?

Absolutely! You can substitute frozen rhubarb with no problem. Just make sure to thaw and drain it thoroughly before folding into the batter; this prevents excess liquid from making your muffins soggy.

What if I don’t have buttermilk?

No buttermilk in the fridge? No worries! Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk, let it sit for five minutes, and you’ve got a great homemade substitute that works perfectly in this recipe.

Can I add nuts or other mix-ins?

Yes, feel free to stir in a half-cup of chopped walnuts or pecans for a delightful crunch, or even a handful of white chocolate chips. Just fold them into the batter with the rhubarb so every muffin has a little something extra.

Why are my muffins dense or gummy?

Over-mixing is usually the culprit! Stir your batter just until the dry ingredients are incorporated—some lumps are totally fine. This keeps your Rhubarb Muffins light and tender instead of dense.

How do I know when the muffins are done baking?

Your muffins are ready when the tops spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking around 18 minutes, and pull them out as soon as they’re set for perfectly moist results.

Final Thoughts

Honestly, Rhubarb Muffins are pure home-baked happiness—bright, comforting, and just bursting with flavor. I can’t wait for you to whip up a batch and see how quickly they disappear! Don’t be surprised if you find yourself dreaming up excuses to make them again (and again). Enjoy every sweet-tart bite!

Rhubarb Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These tender and moist Rhubarb Muffins are bursting with fresh rhubarb flavor and a hint of cinnamon. Perfect for a spring morning or afternoon treat!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

1 cup buttermilk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Additional:

1 ½ cups fresh rhubarb, chopped
¼ cup brown sugar (for topping)
½ teaspoon cinnamon (for topping)

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Instructions

Preheat and Prepare: Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or by greasing lightly.
Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In another bowl, whisk buttermilk, vegetable oil, egg, and vanilla extract.
Combine and Fold: Pour wet ingredients into dry ingredients, stirring until just combined. Gently fold in the chopped rhubarb.
Fill Muffin Cups: Divide batter evenly among muffin cups, filling each about ¾ full.
Top and Bake: Mix brown sugar and cinnamon, then sprinkle over muffin tops. Bake for 18-22 minutes until a toothpick comes out clean.
Cool and Enjoy: Cool in pan for 5 minutes before transferring to a wire rack to cool completely.