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Rhubarb Muffin in a hand

Rhubarb Muffins

Bursting with diced rhubarb and topped with a cinnamon topping, these moist and tender Rhubarb Muffins are the perfect way to start the day!
Prep Time 20 mins
Course bread, Breakfast, Snack
Cuisine American
Servings 24 muffins


  • Oven



  • 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


  • 1/2 c sugar
  • 1/2 tsp cinnamon
  • 1 tbsp butter softened


  • 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.
Keyword muffins, rhubarb