Fresh Rhubarb Muffins (video)
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!
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
How to make rhubarb muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the melted butter and granulated sugar. Add in the eggs, milk, and vanilla. Whisk again.
- Add the wet ingredients to the dry ingredients and stir until almost combined. Fold in some chopped rhubarb.
- Divide the batter into 2 prepared muffin tins lined with 14 paper liners, 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.
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Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintRhubarb Muffins
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 14
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
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!
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 chunks, divided
- 1–2 tbsp coarse sugar
Instructions
- Preheat oven to 375F. Line 2 muffin pans with 14 paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the melted butter and sugar. Mix in the eggs, milk, and vanilla.
- Add in wet ingredients to the dry mixture and stir until just combined. Fold in 2 cups of the rhubarb.
- Divide batter among the liners. Top with the remaining rhubarb and sprinkle with coarse sugar.
- Bake for 18-20 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.
Recipe adapted from Chatelaine.com
My neighbour made a batch of these and they were so good that I asked her for the recipe! I’m just wondering, do you think substituting the milk (presumably cow’s milk) for a cashew milk will be okay?
Thanks! Kate
Yes, you can use cashew milk instead. Enjoy and have a great day!
What a lovely surprise this was! I got 15 muffins out of one recipe & all were greatly appreciated & rave reviews from all! Thank YOU, so much for this recipe! I will be making it many times!
You’re very welcome and thank you fo your kind words!
Absolutely yummy
Thank you, Shirley! I’m happy you liked it:)
I made these muffins today. I used buttermilk, and cut the sugar back to 1 cup as I enjoy the sour of rhubarb. Â They are delicious!! Â I will definitely make again.Â
If I use buttermilk instead of milk, will it change the instructions significantly?
Not at all. Buttermilk is my favorite kind of milk to bake with. Just follow the instructions as is:)
Best rhubarb muffins I have ever tasted!
So great to hear and thank you for your feedback!
Where can I get rhubarb near Boynton Beach Florida. I’m dying for that pie and the muffins sound great too
That I do not know. If they don’t have them at your local grocery stores, perhaps try farmer’s markets?
Best rhubarb muffins I have ever eaten or made!!!!!
Thank you for your rave review, Marcia! I’m so happy you think they are the best:)
The batter alone is such a great staple. I must try this base with blueberries. 🥰 soooo tastyÂ
Thank you, Bella! I’m so happy you like it:)
Worst muffins ever made. Â Advertisement covered the receipt so I put 1/4 cup flour instead of 2-1/4 cups. Big failure. Â Never again will I use this site. Â But I am not a professional bakerÂ
I’m sorry to hear the recipe didn’t work for you but thank you for letting me know about the ads covering the ingredients. I’ll have my ad network fix that asap.
Can I mix (frozen) strawberries (cut small) and rhubarb (minced/chopped) to this recipe. Would you put 1.5 rhubarb and 1 c strawberries?
Sure and just bake for a few minutes longer because of the frozen strawberries. Enjoy and have a great week!
I noticed that your other muffin recipes have a higher degree bake for 5 minutes and then down to temperature for the rest of the bake. Just wondering why you do not do that with this muffin recipe. Thanks.
For this muffin recipe, I wasn’t going for the super high muffin top so I keep the process simple and just baked at one temperature. I hope that kind of clarifies things for you.
Super soft and yummy!
A fiend gave me about 5 lbs of rhubarb but I couldn’t bake right away so I cooked it down and froze it and I have a thick sauce ready to use. Any idea which recipe I should follow? This one or maybe banana muffin since the mash from banana has a similar texture to the rhubarb sauce? Thanks
Hi Judi,
I would go with the banana nut muffin recipe because just as you said, the texture of the mashed bananas is similar to the rhubarb sauce. Adjust the sugar accordingly depending on how sweet you made your rhubarb sauce. I hope that helps and let me know if you have any other questions. Enjoy:)
Going to attempt this recipe today! Does it have to be buttermilk or is milk okay to use??
Milk is okay to use in this recipe. Enjoy:)
Can fozen thubarb be used and if so should it be thawed and drained first? Thanks
Hi Bona,
Fresh is best, but if you prefer frozen, I would not thaw it. Add it to the batter frozen and bake for a few extra minutes until done. I hope that helps. Enjoy and have a great week:)
I just made this, half the recipe because I only had 1 egg, and I got 9 out of that, but witout the “muffin top”, haha. They are super delicious, nice and tangy and sour and then super sweet at the same time, so lovely!
Hi Pernille,
I’m glad you enjoyed them so much. Thank you for your feedback and kind words:)
These look delicious even though I have never had rhubarb. I always think of pink celery when I see it lol. I’m going to have give it a try one of these days because these muffins look too good to pass up 💕
It totally looks like pink celery, and it has a sour green apple taste. It’s definitely has character for a vegetable:)
These little muffins are so beautiful! I love rhubarb too, and it’s defintitely the season! thanks for bringing to the party this week!
Wow! It looks so yummy!