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Bursting with diced rhubarb and topped with a cinnamon topping, these moist and tender Rhubarb Muffins are the perfect way to start the day!
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 Cake 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 ⅔ 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 1/2 an inch to an inch.
Frequently Asked Questions
Store at room temperature in an airtight container for 2-3 days.
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!! My grandma always had rhubarb muffins in the freezer, thought they never lasted long! 🙂 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!!
Rhubarb Muffins
Equipment
- Oven
- muffin tin
Ingredients
Muffins
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk*
- 1 egg
- 1 teaspoon vanilla
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 3 cups diced rhubarb
Topping
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon 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.3/4 cup sugar, 3/4 cup brown sugar, 1/2 cup vegetable oil, 1 cup buttermilk*, 1 egg, 1 teaspoon vanilla
- Next, add the flour and baking soda and stir until just combined.2 3/4 cup flour, 1 teaspoon baking soda
- Add the rhubarb and stir until well dispersed throughout the batter; set aside.3 cups diced rhubarb
- Next, add the topping ingredients in a small bowl and use a fork to mix until combined.1/2 cup sugar, 1/2 teaspoon cinnamon, 1 tablespoon butter
- Fill each muffin cup 2/3 full and top each muffin with about 1 tsp topping.
- Bake for 18-22 minutes.
- Let cool for 15 minutes and remove from the muffin tin to cool completely.
This is a really good muffin moist
Thanks for the recipe
Very good recipe. Making 2nd batch.
-I used all oil and no butter.
– I used 3/4 cup whole wheat flour for some of the flour
-I used 1 Tbsp oil +12 tsp sugar + 1/2 tsp cinnamon for topping… was right amount, using 1/2 tsp per muffin
Can you use butter in place of vegetable oil?
I haven’t tried it, but it should work okay! ~Kelsey
WOW! A new favorite in our house.
These are delicious!
Thank you for sharing your recipes!
Can you use oats instead of flour?
Hi Hazel – You could try it with oat flour, but I’m guessing it would change the texture of the muffins quite a bit. I’d love to hear how it turns out if you give it a try! ~Kelsey
Way too much Sugar for me and my family
The base recipe for this is great. I was a little disappointed that the rhubarb flavor didn’t pop, and then I realized that when I cook with rhubarb I usually add a tablespoon of lemon or orange zest. I think that would have made a difference in this recipe. As is it was still nice but a little bland for my taste.
OMGoodness, these Muffins were such a huge surprise as I didn’t expect such a unique taste with ‘ol Rhubarb, but everyone, yes everyone all said “OMG these are so good”. I have now given out this recipe to several friends who wouldn’t leave until I did. A certain keeper !
Love it! So glad you (and your friends!) enjoyed them! 🙂
A good way to use rhubarb. I also added some blueberries.
I’ll make this recipe again.
Thank you for sharing your recipe.
Excellent recipe, very moist and flavoursome. Definitely will make again. Thank you for sharing your recipe.
So glad you enjoyed them, Maureen!
While thrse muddijs are very straightforward to make, and nice and moist, they are overly sweet and not super flavourful. I noticed there is no salt in the recipe which I think would improve the flavour tremendously.
Do you have to boil the rhubarb first?
Nope! Just add it in raw. ~Kelsey
Best Rhubarb muffins!
Super delicious pease send me recipe
Sadly my muffins didn’t look like the picture at all. They sunk in the middle looking a bit like a jelly filled donut. The instructions say to remove from the pan right away. I had to nudge them out with a fork which caused them to dent and be misshapen. I’m an experienced baker and am confused as to why they didn’t work.
Hi Connie – I wonder if removing them from the pan right away squished them down a bit. I actually just made these last night and let them cool for 15 minutes before removing from the pan which worked great. I edited the recipe to include this! This recipe is loved by so many – I hope you’ll give them a try again! 🙂 ~Kelsey
Very good! I thought it would be too much rhubarb but it was very good. I used a little more cinnamon for the topping maybe closer to 1 teaspoon. Great recipe!!!
The very best rhubarb muffin recipe I have made. Thanks for sharing.👍
great recipe, I love rhubarb and try many different recipes. this one was a touch sweet for me I’m going to try cutting a 1/4 cup of sugar and see what that does, but either way a very tasty recipe.
So happy to hear, Joe!
Rather than veggie oil, try using sour cream. I think you’ll like the results.
Love your recipe. Thank you.