Bursting with diced rhubarb and topped with a cinnamon topping, these moist and tender Rhubarb Muffins are the perfect way to start the day!
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My list of priorities when we moved into our new home went like this...
1. Get the girls' beds put together
2. Furnish the essentials & fill the fridge with eggs, milk and butter
3. Plant rhubarb š
Ok, so maybe there were a few other priorities in the mix, but I wasn't gonna wait long to get the rhubarb planted! I was lucky to have my grandparents dig some up for me from their garden, so we got it transplanted a couple weeks ago. Once rhubarb is transplanted, you're supposed to wait 2 years to harvest any...we'll see if I can wait that long! ha!
Is rhubarb a fruit or a vegetable?
Technically, rhubarb is a vegetable. Think of it kind of like celery - it's a stalk with leaves on top. However, it's typically prepared in a sweet application, like a fruit.
Though it can be prepared in many different ways, a few of my favorite rhubarb recipes include Rhubarb Cookies, Rhubarb Custard Pie, Rhubarb Crunch, Rhubarb Peach Pie and the muffins I'm sharing with you today! There's just something about little pieces of tart rhubarb nestled in tender muffins with a delicious crumble topping.....mmmmmm!!
Ingredients Needed
- Sugar
- Brown Sugar - Be sure to pack it into your measuring cup for an accurate measurement; dark or light brown sugar will work great
- Vegetable Oil
- Buttermilk - If you don't have buttermilk, you can use a milk + vinegar mixture instead (1 tablespoon white vinegar plus enough milk to equal one cup of the milk mixture)
- Egg - I use large eggs when I'm baking.
- Vanilla Extract
- All Purpose Flour
- Baking Soda - Be sure to check the expiration date! Old baking soda won't give your the muffins a light and fluffy texture they should have
- Rhubarb - Cut the stalks into small pieces (about ¼ - ½ inch thickness)
- Topping Ingredients - Sugar, Cinnamon and Butter
How to make Rhubarb Muffins
Rhubarb Muffins really are a super easy recipe to make and you don't really even need an electric mixer. Prepare the muffin pan by adding muffin liners or greasing them well with cooking spray.
For the batter, you'll combine the sugars and wet ingredients in a large bowl, then stir in the dry ingredients. Be sure to stir just until the ingredients are combined. (If you overmix muffin batter, you'll have funky shaped muffins with pointy centers) Add the rhubarb and set aside.
Then, the crunchy topping that makes these muffins SO good! Simply combine the three topping ingredients and set aside until ready to use.
Divide the batter among the muffin cups, filling each about ā full. Then, divide the cinnamon sugar topping between the 24 muffins, about 1 teaspoon each. Bake then cool on a wire rack.
How do you cut and prepare fresh rhubarb?
Before adding rhubarb to any recipe you need to grab it from the rhubarb plant and prepare it. You'll grab the stalks of rhubarb at their base and pull. The root will stay in the ground and the stalk should come out pretty easily. Now you'll clean and cut the rhubarb.
- Wash the rhubarb stems with cold water and pat dry with a paper towel.
- Cut off the leafy end of the stem and discard it. Trim the bottom of the stems as well.
- Cut the rhubarb stems into small chunks, usually ½ an inch to an inch.
Frequently Asked Questions
Store at room temperature in an airtight container for 2-3 days. Ā
Yes, you can use frozen rhubarb in muffins. However, it is important to thaw the rhubarb first and drain off any excess liquid before adding it to the muffin batter. This will prevent the muffins from becoming too wet and make sure they bake evenly.
Yes!! Ā My grandma always had rhubarb muffins in the freezer, thought they never lasted long! š Ā Store in freezer bags and freeze for up to 3 months.
Alright, who's ready to get baking?!
These Rhubarb Muffins have been a family favorite for years and I'm pumped to have you try them! And if you've got piles and piles of rhubarb (or plenty in the freezer from last rhubarb season), check out more rhubarb recipes here!!
Sierra says
These muffins are absolutely amazing, a family favourite. And right now Iām attempting to turn them into a cake as well š¤·š¼āāļø
kelsey says
Soooo happy to hear, Sierra!! They're a family favorite here, too. I have a feeling it'll make a delicious cake! -Kelsey
Lori says
These are a new favorite! Thank you
Wendy says
These are amazing! This recipe has been added to my faves. Thank you!
Dorien Whiteside says
My sister made these for the family. They really are delicious!! Iām making them again for my daughters birthday today. Our family loves rhubarb and every year we make our own rhubarb bread, pie and jam. We are adding these muffins to our list!
Annie says
My family loved them!!! The are so moist and yummy. I am making them again for friends and family.
Mj says
These are delicious! I love rhubarb! They're not dense or heavy.
Ardie says
Delicious, and easy to make!
Enid Fraser says
These are super delicious and very moist. Definitely a keeper.
Mariah says
Amazing! I subbed gluten free Cup4Cup flour and an extra egg (because of the gluten free flour) and they turned out fabulous! Soft, stretchy, delicious!
Artie says
Really easy and delicious. Everyone loved them and wanted recipe!
Heidi says
These are wonderful! I first made them for my family and they were gone in one day. I made them again for a potluck. Everyone complimented how delicious they were. The recipe is easy and reliable. Thank you!!
Gale M Demro says
These were excellent, very flavorful. Everyone loved them, will make these again. I added chopped pecans for more texture.