Bursting with diced rhubarb and topped with a cinnamon topping, these moist and tender Rhubarb Muffins are the perfect way to start the day!
Jump to Recipe
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 😉
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!
Ingredients Needed
- Sugar
- Brown Sugar – Be sure to pack it into your measuring cup for an accurate measurement
- Vegetable Oil
- Buttermilk – If you don’t have buttermilk, you can use a milk + vinegar mixture instead (1 tbsp white vinegar plus enough milk to equal one cup)
- Egg
- Vanilla
- 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 1/4 – 1/2 inch thickness)
- Topping Ingredients – Sugar, Cinnamon and Butter
How to make Rhubarb Muffins
Rhubarb Muffins really are a super easy muffin to make. 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 2/3 full. Then, divide the topping between the 24 muffins, about 1 tsp each. Bake then cool on a wire rack.
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, check out more rhubarb recipes here!!
Rhubarb Muffins
Equipment
- Oven
Ingredients
Muffins
- 3/4 c sugar
- 3/4 c brown sugar
- 1/2 c vegetable oil
- 1 c buttermilk (or milk + 1 T vinegar)
- 1 egg
- 1 tsp vanilla
- 2 3/4 c flour
- 1 tsp baking soda
- 3 c diced rhubarb
Topping
- 1/2 c sugar
- 1/2 tsp cinnamon
- 1 tbsp butter softened
Instructions
- Preheat oven to 350°F and add muffin liners to 24 muffin cups.
- In a large bowl, stir together the sugar, brown sugar, oil, buttermilk, egg and vanilla.
- Next, add the flour and baking soda and stir until just combined.
- Add the rhubarb and stir until well dispersed throughout the batter; set aside.
- Next, add the topping ingredients in a small bowl and use a fork to mix until combined.
- Fill each muffin cup 2/3 full and top each muffin with about 1 tsp topping.
- Bake for 18-22 minutes and remove from the muffin tin to cool.
