Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb! Just make sure to thaw and drain it well before adding it to the batter to prevent excess moisture.

How can I tell when my rhubarb muffins are done?

You can check by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done!

Can I make these muffins gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

How should I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

What kind of mixer do I need for this recipe?

A stand mixer or hand mixer is helpful but not necessary. You can mix everything by hand, which keeps it simple and minimizes cleanup.

Rhubarb Muffins

Description

These Rhubarb Muffins are tender, moist, and bursting with tart rhubarb flavor, balanced by sweet sugars and warm spices. They make a delightful breakfast treat or snack, and can be enhanced with a crunchy cinnamon streusel topping.

Ingredients

Scale

1½ cups all-purpose flour
¾ cup granulated sugar
¾ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, melted
2 large eggs
½ cup buttermilk (or milk with 1 tsp vinegar)
1 tsp vanilla extract
1½ cups fresh rhubarb, diced
Optional Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
½ tsp ground cinnamon
¼ cup cold butter, cubed

Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the diced rhubarb.
Spoon the batter evenly into the prepared muffin cups.
For the optional streusel: Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a fork or pastry cutter until crumbly. Sprinkle over the muffin batter.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can freeze these muffins for up to 2 months—just reheat before serving.
If you prefer a lighter muffin, reduce the sugar slightly.
Swap rhubarb for raspberries or diced apples if out of season.
Add chopped nuts like walnuts or pecans for extra crunch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 20g
Sodium: 170mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

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