Introduction
Spring mornings just hit differently when the kitchen smells like freshly baked rhubarb muffins. With their soft crumb, bursts of tart rhubarb, and golden tops, these muffins are the kind of feel-good treat that remind us of grandma’s baking—simple, rustic, and full of love. Whether you’re harvesting rhubarb from your garden or grabbing some at the farmer’s market, this easy muffin recipe is the perfect way to celebrate the season.
🥄 Ingredients for Rhubarb Muffins
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional for warmth)
Wet Ingredients:
- ½ cup unsalted butter, melted
- ¾ cup brown sugar (or use coconut sugar)
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1½ tsp vanilla extract
Add-ins:
- 1½ cups chopped fresh rhubarb
- 2 tbsp coarse sugar (for topping)
👩🍳 Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Line a muffin pan with paper liners or grease it well.
- Mix dry ingredients in a large bowl: flour, baking soda, salt, and cinnamon.
- In another bowl, whisk melted butter and brown sugar until smooth.
- Add eggs, one at a time, then stir in buttermilk and vanilla.
- Gently fold wet ingredients into the dry mix until just combined.
- Fold in chopped rhubarb. Don’t overmix—lumpy batter is okay.
- Scoop batter into muffin cups, filling each about ¾ full.
- Sprinkle tops with coarse sugar for a lovely crunch.
- Bake for 20–24 minutes or until a toothpick comes out clean.
- Cool in pan 5 mins, then transfer to wire rack.
🍓 Optional Variations & Substitutes
- Add strawberries: Replace ½ cup rhubarb with diced strawberries.
- Make it dairy-free: Use almond milk + 1 tbsp lemon juice instead of buttermilk.
- Swap flour: Use whole wheat pastry flour for extra fiber.
🧊 Storage & Reheating Tips
- Store in an airtight container at room temp for 2–3 days.
- Refrigerate for up to 5 days if it’s warm.
- Freeze in a zip-top bag for up to 3 months.
- To reheat: Microwave for 15–20 seconds or warm in the oven at 300°F for 5 minutes.
🔢 Nutrition Info (per muffin, approx.)
- Calories: 210
- Protein: 4g
- Carbs: 29g
- Sugar: 12g
- Fat: 9g
- Fiber: 1.5g
FAQs
Q1: Can I use frozen rhubarb for muffins?
Yes! Just thaw and drain it well before using to avoid too much moisture in the batter.
Q2: Why are my muffins dense instead of fluffy?
Overmixing the batter can cause dense muffins. Mix just until ingredients are combined—lumps are totally fine!
Q3: Do I need to peel rhubarb before baking?
Nope! Rhubarb skin is tender and breaks down during baking. Just trim the ends and dice.
Craving more spring flavors? Check out my Rhubarb Bars Recipe
Expert Note (CookWithKushal Tip)
Chef Tip by CookWithKushal:
Toss chopped rhubarb in a tablespoon of flour before folding it into the batter—this keeps the fruit from sinking to the bottom and evenly distributes tart flavor in every bite!