These rhubarb muffins are moist, tender, and filled with tart, juicy summer rhubarb. It’s great as a breakfast replacement or as a snack with coffee or tea!
These rhubarb muffins were so good I ate two straight out of the oven. Moist, tender and perfectly fluffy, with chunks of juicy rhubarb scattered throughout. I like that it’s not too sweet. The tartness of the rhubarb shines through, as does the warm flavor of the vanilla extract in the batter. Bonus: It’s a great choice for breakfast! I often have one as a snack with my afternoon coffee.
This rhubarb muffin recipe is easy to make in about 30 minutes. If you have rhubarb, you can prepare it right away. If not, consider purchasing fresh spring and summer rhubarb since it is only in season for a few weeks. Be sure to try these muffins (or my rhubarb crisps) while you can!
Rhubarb Muffin Ingredients
Here’s what you need to make this rhubarb muffin recipe:
- rhubarb, of course! You can find fresh rhubarb in grocery stores and farmers markets from April through June. Look for about 1 pound of firm, crisp stems. I use pink rhubarb if I can find it. It tastes slightly sweeter than the green one. You can also use frozen rhubarb in this recipe. Thaw and drain before adding to the batter.
- all purpose flour – Makes up the base of the dough. Use a spoon to level it so you don’t overfill the measuring cup.
- Baking powder, baking soda, eggs – Helps the muffins rise as they bake.
- Whole Milk Greek Yogurt – Adds moisture and subtle plumpness. I used sour cream here too and it worked great!
- Cane sugar and brown sugar – For sweetness.
- vegetable oil – For abundance. Another neutral oil, such as avocado oil or canola oil, will also work here. You can substitute with melted butter.
- milk – We have all kinds! It gives the muffins a nice, soft crumb.
- vanilla extract – For a warm depth of flavor.
- and sea salt – To make every flavor stand out!
Find the full measured recipe below.
Recipe Variations
- Add streusel topping: Make the cinnamon crumble topping following the blueberry muffin recipe. Sprinkle it on the muffins just before baking.
- To make strawberry rhubarb muffins: Replace half of the rhubarb with chopped fresh strawberries.
- Add some spice: Add 1/2 to 1 teaspoon of cinnamon or ginger powder to the batter.
How to Cut Rhubarb
Trim and chop the rhubarb before making the muffin batter. This is very simple. To be honest, it’s a lot like chopping celery!
- Wash the rhubarb and pat dry.
- Cut off and discard any dry, tough tips or leaves.
- Cut the stems into 1/4- to 1/2-inch pieces.
If you see any strings or tough skin on your rhubarb, use a vegetable peeler or your hands to remove the skin.
How to Make Rhubarb Muffins
Is the rhubarb ready to go? Let’s start baking!
Start by preparing your pan. Grease or line a 12-cup muffin tin with muffin liners.
Next, make the dough. Combine dry ingredients in a medium bowl and mix together wet ingredients in a large bowl.
Add the dry ingredients to the wet ingredients and mix until combined. Be careful not to overmix. Otherwise the muffins will be dense.
Then add the rhubarb. In a separate bowl, toss the chopped rhubarb with 1/2 teaspoon flour. This will prevent them from sinking to the bottom of the muffin. Gently fold into the dough. Be careful. The dough is quite thick.
Divide the batter evenly into the prepared muffin tin. Add about 1/3 cup to each muffin cup.
Bake at 400°F for 15 to 20 minutes; Or, bounce it until it touches the top and an inserted toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (or warm up one or two!).
How to store and freeze
Store these muffins in an airtight container at room temperature for up to 3 days.
They also freeze well. Once completely cooled, place in an airtight container or bag, seal, and freeze for up to 3 months. Thaw it at room temperature for about 1 hour, or microwave it for about 30 seconds!
More muffin recipes to try
If you love these rhubarb muffins, try one of these delicious muffin recipes:
Rhubarb Muffins
serve 12
Prevent your screen from going dark
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Preheat oven to 400°F. Lightly grease, spray, or line a 12-cup muffin tin with paper liners.
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In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
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In a large bowl, whisk together yogurt, brown sugar, cane sugar, eggs, vegetable oil, milk, and vanilla.
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In a medium bowl, toss rhubarb and ½ teaspoon flour.
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Add the dry ingredients to the wet ingredients and stir until combined. Do not overmix. Fold in the rhubarb. Using a ⅓ cup measuring cup, divide batter evenly among muffin cups.
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Bake for 15 to 20 minutes, or until the top springs to the touch and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
