Start your day with these soft and fluffy rhubarb muffins that offer a perfect balance of sweetness and tartness. With tender chunks of fresh rhubarb, a hint of vanilla, and a golden crumb top, these muffins are ideal for breakfast, brunch, or an afternoon snack.
Ingredients:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ½ cup buttermilk (or use milk + 1 tsp vinegar)
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 ½ cups fresh rhubarb, diced
For the Crumb Topping (optional but recommended):
- 2 tbsp butter, melted
- ¼ cup flour
- 2 tbsp brown sugar
- ¼ tsp cinnamon
Step-by-Step Instructions:
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the egg, granulated sugar, brown sugar, oil, buttermilk, and vanilla extract until smooth and well blended.
Step 4: Fold in the Rhubarb
Add the wet mixture into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chopped rhubarb — this adds a juicy, tangy burst in every bite.
Step 5: Make the Crumb Topping (Optional but Worth It!)
In a small bowl, mix melted butter, flour, brown sugar, and cinnamon until crumbly.
Step 6: Fill and Top the Muffin Cups
Spoon the batter into the muffin cups, filling each about ¾ full. Sprinkle a generous pinch of crumb topping on each muffin.
Step 7: Bake to Golden Perfection
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
CookWithKushal (Chef) Tips:
👨🍳 Buttermilk Swap: No buttermilk? Add 1 tsp vinegar or lemon juice to ½ cup milk and let it sit for 5 minutes — your homemade version is ready!
👨🍳 Don’t Skip the Crumb Topping: It adds a beautiful bakery-style finish and extra flavor.
👨🍳 Freezer Friendly: These muffins freeze beautifully. Wrap individually and store in a freezer bag for up to 2 months.
👨🍳 Add-Ins: Want a twist? Mix in ¼ cup chopped walnuts or white chocolate chips for a delicious upgrade.
👨🍳 Low Sugar Option: Reduce sugar slightly and let the natural tartness of rhubarb shine!
Why You’ll Love These Rhubarb Muffins:
✅ Tangy-sweet balance from the fresh rhubarb
✅ Easy one-bowl recipe — no mixer needed!
✅ Great for spring and summer brunches
✅ Perfect for meal prep or quick snacks on the go
✅ Kid-friendly and mom-approved