Rhubarb Muffins
Rhubarb Muffins are super easy to make and the batter comes together in mere minutes. Every muffin is chock full of tangy rhubarb and topped with a crackly cinnamon sugar crust.
Table of contents
Why you’ll love this recipe
Rhubarb has a unique and specific flavor which I absolutely adore. I just can’t get enough of it while it’s in season.
You can make these muffins with either fresh or frozen rhubarb. Since rhubarb has such a short season, I tend to buy loads of of when I see it in the store. Maybe you do too.
Once you get your rhubarb home you can bake up a batch of muffins right away or you can freeze your rhubarb and use it to make muffins any time the mood strikes.
These muffins come together so quickly you’ll probably have the batter made before your oven is finished pre-heating.
The batter is made using the aptly named “muffin method”. Simply put all your dry ingredients together, put all your wet ingredients together, then combine the two. It’s one of the easiest baking techniques there is.
Ingredients
Ingredient Notes
- All Purpose Flour – Medium protein content AP flour is perfect for making muffins that are tender but still have enough body that they don’t taste like a cupcake.
- Buttermilk – Acidic buttermilk makes a tender muffin. You can use whole milk or yogurt in place of the buttermilk. If you use whole milk skip the baking soda in the recipe and increase the baking powder to 2 teaspoons.
- Rhubarb – You can use fresh or frozen rhubarb for this recipe. If you use frozen do not defrost it before adding it to the batter.
How To Freeze Rhubarb
Wash the rhubarb stalks and trim off the dried ends. Chop the rhubarb into 1/2″ chunks. Spread the rhubarb pieces in a single layer on a parchment lined baking sheet. Freeze the rhubarb on the pan until completely frozen. Transfer the frozen rhubarb chunks to a freezer bag. Use the frozen rhubarb to make muffins, Rhubarb Curd, Rhubarb Sorbet or Rhubarb Ice Cream.
Process Photos
See the recipe card for detailed measurements and instructions.
- Whisk together the dry ingredients in a large mixing bowl. Whisk together the wet ingredients in another bowl. Prepare the rhubarb and the cinnamon sugar.
- Toss the rhubarb chunks into the dry ingredients.
- Add the wet ingredients all at once.
- Mix just until the flour is absorbed. Don’t overmix.
- Use a scoop or small measuring cup to fill the muffin pans. The recipe will make 12 standard muffins or 6 jumbo muffins.
- Sprinkle the cinnamon sugar topping over the muffins.
- Bake until a muffin springs back when lightly pressed in the middle.
- Cool in the pan for 5-10 minutes then turn the muffins out onto a cooling rack.
Baking Tip
When you test a muffin to see if it’s baked, make sure to check a muffin in the middle of the pan. Why? Because the muffins on the outside of the pan usually bake faster.
Storage
Rhubarb Muffins are best still warm from the oven or on the day they’re baked. They will keep at room temperature for a day. Left over muffins can be frozen. Do not refrigerate the muffins.
More Rhubarb Recipes
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Rhubarb Muffin Recipe
Ingredients
Batter
- 10 oz all purpose flour (2 cups, see note)
- 4 oz granulated sugar (½ cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 large eggs
- 6 oz Buttermilk (¾ cup)
- 3 ½ oz vegetable oil (½ cup)
- ½ teaspoon vanilla
- 8 oz rhubarb (cut into 1/2" cubes, about 2 cups)
Topping
- 2 oz granulated sugar (¼ cup)
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 °F. Butter and flour 12 standard-size muffin cups or line with paper liners. Alternately, this recipe will make 6 jumbo muffins.
- Place 10 oz all purpose flour, 4 oz granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt, ½ teaspoon ground cinnamon and ¼ teaspoon ground ginger in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 6 oz Buttermilk, 3 ½ oz vegetable oil and ½ teaspoon vanilla.
- Combine 2 oz granulated sugar and ¼ teaspoon ground cinnamon in a small bowl.
- Toss 8 oz rhubarb cubes with the dry ingredients. Pour in the wet ingredients. Stir just until the flour is incorporated. Don't over mix. Scoop the batter into the prepared muffin tins. Generously sprinkle the top of each muffin with cinnamon sugar.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 15-20 minutes.
- Cool the muffins for 5-10 minutes before transferring to a baking rack to cool. Serve slightly warm or room temperature.
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