Rhubarb Muffins

Why You’ll Love This Recipe

These rhubarb muffins are simple to make and packed with flavor. The tangy rhubarb adds a refreshing brightness that contrasts beautifully with the sweet muffin base. The cinnamon sugar topping adds a lightly crisp finish that makes each muffin irresistible.

They’re also great for using fresh seasonal rhubarb and can be made in large batches, making them perfect for sharing with family and friends. The texture stays moist and tender, while the crumb topping provides just the right amount of sweetness.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

¾ cup sugar
¾ cup brown sugar
½ cup vegetable oil
1 cup buttermilk
1 egg
1 teaspoon vanilla
2 ¾ cup flour
1 teaspoon baking soda
3 cups diced rhubarb

For the topping:

½ cup sugar
½ teaspoon cinnamon
1 tablespoon butter (softened)

Directions

1. Preheat your oven to 350°F and line 24 muffin cups with paper liners.

2. In a large mixing bowl, stir together the sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla until well combined.

3. Add the flour and baking soda to the mixture and stir gently until just combined. Avoid overmixing.

4. Fold in the diced rhubarb and mix until evenly distributed throughout the batter.

5. In a small bowl, combine the topping ingredients by mixing the sugar, cinnamon, and softened butter with a fork until crumbly.

6. Fill each muffin cup about two-thirds full with batter.

7. Sprinkle approximately 1 teaspoon of the topping mixture over each muffin.

8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

9. Allow the muffins to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 24 muffins.

Prep time: 15 minutes
Bake time: 18–22 minutes
Cooling time: 15 minutes
Total time: about 40 minutes

Variations

You can customize these muffins in several ways depending on your taste preferences.

Add strawberries for a classic strawberry-rhubarb flavor combination. Simply replace one cup of rhubarb with diced strawberries.

For extra texture, mix chopped walnuts or pecans into the batter.

You can also add a simple glaze made from powdered sugar and milk drizzled over the cooled muffins for a sweeter finish.

If you prefer a slightly healthier version, substitute half of the all-purpose flour with whole wheat flour.

Storage/Reheating

Store rhubarb muffins in an airtight container at room temperature for up to 2 days.

For longer storage, keep them in the refrigerator for up to 5 days. Allow them to come to room temperature before serving or warm them slightly.

To freeze, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for about 20–30 seconds.

FAQs

Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Thaw and drain it first to remove excess moisture before adding it to the batter.

What does rhubarb taste like?

Rhubarb has a tart, slightly sour flavor that pairs well with sweet ingredients like sugar and cinnamon.

Can I substitute buttermilk?

Yes. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind that rhubarb is very tart, so the sweetness helps balance the flavor.

Why should I avoid overmixing the batter?

Overmixing can make muffins dense and tough instead of light and fluffy.

Can I make mini muffins with this recipe?

Yes. Simply reduce the baking time to about 10–12 minutes and check for doneness.

What can I serve with rhubarb muffins?

They pair well with coffee, tea, or a light breakfast spread with fruit and yogurt.

Can I add spices to the batter?

Yes. A pinch of cinnamon or nutmeg can enhance the flavor of the muffins.

Are these muffins good for meal prep?

Yes. They freeze well and can be made ahead for quick breakfasts or snacks.

Conclusion

Rhubarb muffins are a delicious way to enjoy the unique tartness of rhubarb in a soft, sweet baked treat. With their tender crumb and cinnamon sugar topping, they’re perfect for breakfast, brunch, or an anytime snack. Easy to make and great for sharing, these muffins are sure to become a favorite whenever rhubarb is in season.