Name: Rhubarb Muffins
Prep time: 15 min
Cook time: PT-491854H47M19S
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon (optional); 2 large eggs; 3/4 cup milk or buttermilk; 1/3 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; 1 1/2 cups fresh rhubarb, chopped

I love baking rhubarb muffins because they’re soft, tender, and perfectly balanced between sweet and tart. The rhubarb adds a bright, slightly tangy flavor that keeps the muffins from being too sweet. I usually make these when rhubarb is in season and I want an easy bake that feels fresh and comforting.

Why You’ll Love This Recipe

I like this recipe because the muffins are simple to make and turn out moist every time. I enjoy how the rhubarb softens as it bakes and creates little pockets of tangy flavor throughout. These muffins work well for breakfast, snacks, or even a light dessert. Rhubarb Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
brown sugar
baking powder
baking soda
salt
ground cinnamon (optional)
eggs
milk or buttermilk
vegetable oil or melted butter
vanilla extract
fresh rhubarb

Directions

I start by preheating the oven to 375°F (190°C) and lining a muffin tin with paper liners or greasing it well. I chop the rhubarb into small pieces and set it aside.

In a large bowl, I mix the flour, sugars, baking powder, baking soda, salt, and cinnamon. In another bowl, I whisk together the eggs, milk, oil, and vanilla. I pour the wet ingredients into the dry ingredients and stir gently just until combined.

I fold in the chopped rhubarb, being careful not to overmix. I divide the batter evenly between the muffin cups. I bake the muffins for about 20 to 25 minutes, until a toothpick inserted into the center comes out clean. I let them cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

I usually get about 12 muffins from this recipe.
Preparation time: about 15 minutes
Baking time: 20 to 25 minutes
Total time: approximately 40 minutes

Variations

I sometimes add a crumb topping made with butter, sugar, and flour for extra texture. I like mixing in strawberries to pair with the rhubarb for a sweeter flavor. For a warmer taste, I occasionally add nutmeg or ginger to the batter.

storage/reheating

I store rhubarb muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm a muffin in the microwave for about 10 to 15 seconds.

FAQs

Can I use frozen rhubarb?

I can use frozen rhubarb, but I thaw and drain it well before adding it to the batter.

Do I need to peel rhubarb?

I don’t peel it, as the skin softens nicely during baking.

Can I reduce the sugar?

I can slightly reduce the sugar, but I keep enough to balance the tart rhubarb.

Can I make these muffins dairy-free?

I use plant-based milk and oil instead of butter to keep them dairy-free.

Can I freeze rhubarb muffins?

I freeze the cooled muffins in an airtight container for up to 2 months.

Conclusion

I keep making these rhubarb muffins because they’re easy, flavorful, and full of seasonal charm. I love how the tart rhubarb and soft muffin crumb come together into a bake that feels comforting, fresh, and perfect any time of day.