Fresh Rhubarb Muffins (video)

These soft and fluffy rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. They have a lovely vanilla flavor and they’re loaded with pretty pink chunks of fresh rhubarb.

My awesome neighbor gave me a huge bunch of fresh rhubarb from her garden. I was absolutely thrilled and wanted to make a gorgeous lattice rhubarb pie. The pie turned out to be a total fail. The filling was runny and goopy – I was crushed, but I had enough rhubarb left to make something else, so all was not lost. I decided to try this recipe from Chatelaine. The headline was “We’ve never been more excited to break out the muffin tin.” and since I’m a sucker for good marketing, I decided to give it a go.

The recipe uses melted butter which I prefer these days because it means I don’t have to bring out my electric mixer. Just 2 bowls, a whisk and a spatula is all you need to prepare this recipe. There’s a whole lot of rhubarb in this recipe which means there is a tangy zip in every bite. The only changes I made were upping the vanilla because as lovely as rhubarb is, it has a very mild taste, so you need something to pair and carry the flavor. I increased the sugar by a quarter cup because I didn’t think one cup of sugar was enough to counter balance the amount of rhubarb in the recipe. I also ended up with 14 muffins instead of 12.

The texture is extremely soft and fluffy with a delightful crunchy sugary top. The natural juices from the rhubarb makes these muffins so tender and moist. The taste is tangy and sweet with a warm vanilla scent.

Fresh Rhubarb Muffins

★★★★★

5 from 2 reviews

These soft and fluffy rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. They’re loaded with chunks of rhubarb and have a soft vanilla fragrance.

• Author: Little Sweet Baker
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 minutes
• Yield: 14
• Category: breakfast, snack
• Method: bake
• Cuisine: American

Ingredients

• 2 1/4 (285g) cups all-purpose flour
• 2 1/2 tsp (12g) baking powder
• 1 tsp (5g) baking soda
• 1/2 tsp (2g) salt
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 1/4 cup (250g) granulated sugar
• 2 large eggs
• 1 cup (250ml) milk
• 1 tbsp (15ml) vanilla extract
• 2 1/2 cups (275g) chopped rhubarb, cut into 1/2-in. pieces, divided
• 1–2 tbsp coarse sugar

Instructions

1. Preheat oven to 375F. Line 2 muffin pans with 14 paper liners.
2. In a large bowl, toss together the flour, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together the melted butter and sugar. Mix in the eggs, vanilla and buttermilk.
4. Add in wet ingredients to the dry mixture and stir until just combined. Fold in 2 cups of the rhubarb.
5. Divide batter among the liners. Top with the remaining rhubarb and sprinkle with the coarse sugar.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

Muffins are best the day of. Leftovers can be stored in an airtight container in the fridge for 1-2 days. Reheat the refrigerated muffins at 350F for 3-4 minutes to refresh them.

Keywords: rhubarb muffin recipe, easy rhubarb muffins, fresh rhubarb muffins

You might also like my Straight-Up Rhubarb Pie, Rhubarb Coffee Cake, and Rhubarb Crisp. Click here for all rhubarb recipes.