These soft and fluffy rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. They are loaded with chunks of fresh rhubarb, have a lovely vanilla flavor, and only take 15 minutes to make!

These rhubarb muffins are soft and fluffy, loaded with rhubarb and only take 15 minutes to make! #rhubarbmuffins #freshrhubarb #easyrecipe


 

Why this recipe is so great:

  • Quick and easy to make. This recipe only takes 15 minutes to prepare and 20 minutes to bake. So in less than an hour, you can be enjoying warm muffins fresh out of the oven with your favorite cup of coffee or tea.
  • The muffins are super delicious! The texture is extremely soft and fluffy with a delightful crunchy sugary top. The natural juices from the rhubarb make these muffins so moist and tender. The taste is perfectly sweet and tangy with a warm buttery-vanilla scent.
  • It’s all about the rhubarb. There are two and a half cups of rhubarb in these muffins so you can really taste the rhubarb in every bite. There is also no other dominant flavor like cinnamon or brown sugar to take away from the rhubarb’s natural flavor.
  • Here are some reviews:

“Excellent recipe… thank you for sharing. I did not need to change a thing and muffins are delicious 😋” – Diane

“Best rhubarb muffins I have ever eaten or made!!!!!” – Marcia

Three rhubarb muffins on a turquoise plate with a pan of muffins and rhubarb stalk in the background.

How to make rhubarb muffins:

(the ingredient amounts are listed in the printable recipe card further below)

how to make rhubarb muffins steps 1-4
  1. In a large bowl, toss together the flour, baking powder, baking soda, and salt.
  2. In a medium bowl, whisk together the melted butter and granulated sugar. Add in the eggs, milk, and vanilla. Whisk again.
  3. Add the wet ingredients to the dry ingredients and stir until almost combined. Fold in the chopped rhubarb.
  4. Divide the batter into a paper-lined muffin pan, top with more rhubarb, sprinkle with coarse sugar, and bake for 20 minutes.

FAQ:

What is rhubarb?

Rhubarb is a plant with red, pink or green stalks and big green leaves. It’s technically a vegetable by definition because it’s the stem of a plant, but it’s considered a fruit because it’s commonly used in desserts. If you’re interested, here is a great video explaining the scientific terms of fruits and vegetables: ScienceAlert.com. It’s actually quite interesting, but maybe that’s just the nerd in me.

What does rhubarb taste like?

Rhubarb tastes like a crisp juicy sour green apple. Its texture is fibrous like celery.

Can you freeze rhubarb muffins?

Yes, once the muffins are completely cooled, wrap in foil or saran wrap, place in a plastic freezer bag, label and date, and store in the freezer for up to 3 months. Thaw and reheat before serving.

Can you use frozen rhubarb in muffins?

Yes, use straight from frozen and measure the same amount in volume (cups). Please note that when using frozen rhubarb, you’ll need to extend the baking time accordingly.

A rhubarb muffin broken in half on a stack of muffins on a teal plate.

You might also like:

 

Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 11 reviews

Rhubarb Muffins

Yield: 12 muffins
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Author: Lily Ernst
Course: Breakfast, Snack
Method: Bake
These soft and fluffy rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. They are loaded with chunks of fresh rhubarb, have a lovely vanilla flavor, and only take 15 minutes to make!
Print Leave a Review Pin Recipe

Ingredients

  • 2 & 1/4 cups (285g) all-purpose flour
  • 2 & 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 & 1/4 cups (250g) granulated sugar
  • 2 large eggs
  • 3/4 cup (180ml) milk
  • 1 Tbsp vanilla extract
  • 2 & 1/4 cups (250g) chopped rhubarb, cut into 1/2-in chunks, divided
  • 1-2 Tbsp coarse sugar

Instructions
 

  • Preheat oven to 375F. Line a standard muffin pan with paper liners.
  • In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
    2 & 1/4 cups (285g) all-purpose flour, 2 & 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
  • In a medium bowl, whisk together the melted butter and sugar.
    1/2 cup unsalted butter, 1 & 1/4 cups (250g) granulated sugar
  • Mix in the eggs, milk, and vanilla.
    2 large eggs, 3/4 cup (180ml) milk, 1 Tbsp vanilla extract
  • Add in wet ingredients to the dry mixture and stir until just combined. Fold in 2 cups of the rhubarb.
    2 & 1/4 cups (250g) chopped rhubarb
  • Divide batter among the liners. Top with the remaining rhubarb and sprinkle with coarse sugar.
    1-2 Tbsp coarse sugar
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Muffins are best the day of, especially still warm from the oven. Leftovers can be stored in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.
Please note that because the muffins are so moist, the tops lose their crispiness pretty quick. You can reheat them in the oven at 350F for about 10 minutes to refresh them.
Calories: 265kcal, Carbohydrates: 42g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 295mg, Potassium: 129mg, Fiber: 1g, Sugar: 23g, Vitamin A: 324IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Chatelaine.com