These rhubarb muffins are moist, tender, and bursting with tart, juicy summer rhubarb. I love them for breakfast or as a snack with coffee or tea!
These rhubarb muffins are so good, I just ate two fresh from the oven. They’re moist, tender, and perfectly puffy, with chunks of juicy rhubarb strewn throughout. I love that they’re not too sweet—the tartness of the rhubarb really shines through, as does the warm flavor of the vanilla extract in the batter. Bonus: they’re a fully acceptable choice for breakfast! I often reach for one as a snack with my afternoon coffee too.
This rhubarb muffins recipe is easy to make in right around 30 minutes. If you have rhubarb on hand, you can have them ready in no time. If you don’t, well, maybe consider getting some because fresh spring and summer rhubarb will only be in season for a few more weeks. Make sure to try these muffins (or my rhubarb crisp) while you can!
Rhubarb Muffins Ingredients
Here’s what you’ll need to make this rhubarb muffins recipe:
- Rhubarb, of course! You can find fresh rhubarb at grocery stores and farmers markets from April through June. Look for about 1 pound of firm, crisp stalks. I use pink rhubarb if I can find it. It has a slightly sweeter flavor than green. You can also use frozen rhubarb in this recipe. Thaw and drain it before adding it to the batter.
- All-purpose flour – It makes up the base of the batter. Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and eggs – They help the muffins puff up as they bake.
- Whole milk Greek yogurt – It adds moisture and a subtle tang. I’ve used sour cream here too, and it works great!
- Cane sugar and brown sugar – For sweetness.
- Vegetable oil – For richness. Another neutral oil, like avocado oil or canola oil, would work here too. You could even substitute melted butter.
- Milk – Any kind you keep on hand! It gives the muffins a soft, tender crumb.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Recipe Variations
- Add a streusel topping:Â Make the cinnamon crumble topping from my blueberry muffins recipe. Sprinkle it over the muffins just before baking.
- Make strawberry rhubarb muffins: Replace half the rhubarb with chopped fresh strawberries.
- Spice them up:Â Add 1/2 to 1 teaspoon cinnamon or ground ginger to the batter.
How to Cut Rhubarb
Before you make the muffin batter, trim and cut the rhubarb. This is super simple—honestly, it’s a lot like cutting celery!
- Wash your rhubarb and pat it dry.
- Trim off and discard any dry, tough ends or leaves.
- Cut the stalks into 1/4 to 1/2-inch pieces.
If you notice that the rhubarb has any tough strings or skin, peel it off using a vegetable peeler or your hands as you work.
How to Make Rhubarb Muffins
Rhubarb ready to go? Let’s get baking!
Start by preparing the pan. Grease a 12-cup muffin tin or line it with muffin liners.
Next, make the batter. Whisk together the dry ingredients in a medium bowl and the wet ingredients in a large one.
Add the dry ingredients to the wet ingredients and mix until just combined. Careful not to overmix, or the muffins will be dense.
Then, add the rhubarb. In a separate bowl, toss the chopped rhubarb with 1/2 teaspoon flour. This will prevent it from sinking to the bottom of the muffins. Gently fold it into the batter. Heads up—the batter will be fairly thick.
Evenly divide the batter into the prepared muffin pan, adding about 1/3 cup to each muffin cup.
Bake at 400°F for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely (or devouring one—or two!—warm).
How to Store and Freeze
Store these muffins in an airtight container at room temperature for up to 3 days.
They also freeze well. Allow them to cool completely, then seal in an airtight container or bag and freeze for up to 3 months. Let sit for an hour at room temperature to thaw, or pop one in the microwave for about 30 seconds!
More Muffin Recipes to Try
If you love these rhubarb muffins, try one of these delicious muffin recipes next:
- Healthy Banana Muffins
- Blueberry Muffins
- Morning Glory MuffinsÂ
- Pumpkin Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
Rhubarb Muffins
Ingredients
- 1¾ cups all-purpose flour, spooned and leveled, plus more for the rhubarb
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup whole milk Greek yogurt, or sour cream
- â…“ cup brown sugar
- â…“ cup cane sugar
- 2 large eggs
- â…“ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 cups chopped rhubarb
Instructions
- Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, brown sugar, cane sugar, eggs, vegetable oil, milk, and vanilla.
- In a medium bowl, toss the rhubarb with ½ teaspoon flour.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the rhubarb. Use a â…“-cup measuring cup to evenly divide the batter among the muffin cups.
- Bake for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
