Rhubarb Muffins
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This recipe for Rhubarb Muffins is a classic. Made with brown sugar and lots of diced rhubarb, these tart and sweet muffins are a winner for breakfast, dessert, or anything in between. Do you love the taste of sweet, tangy, and juicy rhubarb in your sweets? If your answer is yes, then you’re in for a treat.
Every once in a while I come across a recipe and I wonder to myself, “Why have I not shared this recipe sooner?” That’s the case with these Rhubarb Muffins. This recipe dates back over 20 years. I used to work at a small cafe in my hometown back when I was just a teen and these muffins were on the menu.
What makes these Rhubarb Muffins special is their simplicity. Sometimes you just don’t need all the bells and whistles or fancy new ingredients. You just want a recipe that was probably tucked into all of our grandmothers’ cookbooks.
Whether you are a fan of rhubarb or not, I think anyone can appreciate this recipe. Tart rhubarb is paired with sweet moist cake and topped with a crunchy, sugary, buttery topping. What’s not to love?
Now, let me show you how to make them. (And bonus points because no mixer is required.)
Looking for more rhubarb recipes? I have an entire collection of my best rhubarb recipes. From cakes to cocktails, there’s something for everyone to enjoy!
Why You’ll Love This Recipe
- You can easily adjust the sweetness and tartness of the muffins to your liking, making it perfect for those who have a sweet tooth, or prefer a more subtle flavor.
- These muffins are always a crowd-pleaser, whether it’s for a breakfast treat or a mid-day snack.
- They are remarkably easy to make. Even if you’re a novice baker, this recipe will make you feel like a pro. The instructions are simple and straightforward, and the results are consistently amazing.
Ingredients
You’ll need a handful of ingredients to whip up a batch of these rhubarb muffins.
- diced rhubarb
- brown sugar
- granulated sugar
- buttermilk
- vegetable oil
- butter
- egg
- vanilla extract
- all purpose flour
- baking soda
- salt
I actually love these muffins as they are. Honestly, you don’t need butter or jam. However if you want to take them to the next level, make them slightly warm and serve with some salted butter and strawberry jam. (This jam is my favorite.) It’s a winning combination!
How to Make
I will walk you through the process of making these sweet meets tart rhubarb muffins. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- You’ll need rhubarb to start. I highly recommend fresh rhubarb. I recently had a bad experience with frozen rhubarb. For me, it tends to lose its volume and becomes rather watery. So, I personally won’t be freezing rhubarb again.
- To the rhubarb, add brown sugar, buttermilk, vegetable oil, an egg, and vanilla extract. Then mix all of that together until it’s well blended. (Full ingredient list and recipe instructions are detailed in the printable recipe card at the end of this post.)
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Then, put the two together. Mix until just combined. Don’t overmix.
- With your batter ready, add it to some paper-lined muffin tins. This recipe makes approximately 18 muffins.
- Then, and this might be my favorite part, add on the topping. You only need butter and sugar to create the sweet, buttery, and crispy topping.
- Mix the butter and sugar together to create clumps and add this to the tops of all your muffins. Then, bake at 325 degrees F for about 25 minutes (or until a toothpick inserted near the center comes out clean) and your muffins are done!
If you can resist, I recommend allowing them to cool in the pans a bit before you attempt to remove them.
How to Serve
One of the best things about rhubarb muffins is that they are versatile in terms of how they can be served. Once your muffins are out of the oven, the streusel will have formed a delicious crust on top of your muffins. Allow the muffins to cool and then serve them warm or at room temperature.
You can serve these muffins up for breakfast, brunch, an afternoon treat, or even as dessert. (Warm them up, top them with ice cream and drizzle with strawberry jam for the ultimate treat.)
As I mentioned above, these rhubarb muffins are delicious as is, but I enjoy topping them with strawberry jam for the perfect finishing touch! The flavor combination is amazing.
Frequently Asked Questions
Let’s address some common questions and concerns you may have about making these muffins.
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb instead of fresh. Just be sure to thaw and drain it thoroughly before using it in the recipe.
Can I substitute the all-purpose flour with whole wheat flour?
A: Yes, you can substitute the all-purpose flour with whole wheat flour. However, keep in mind that the muffins may come out denser and not rise as much as they would with all-purpose flour.
How should I store the muffins?
You can store the muffins in an airtight container at room temperature for up to 3 days. To extend their shelf life, you can store them in the fridge for up to a week or in the freezer for up to 3 months.
Can I add nuts or other fruits to the recipe?
Yes, you can add nuts or other fruits to the recipe. Chopped walnuts or pecans, or diced apples or strawberries would pair well with the rhubarb flavor.
More Strawberry Rhubarb Recipes You’ll Enjoy
- Strawberry Rhubarb Pie Bars
- Blackberry Rhubarb Cake
- Strawberry Rhubarb Cake
- Strawberry Rhubarb Mason Jar Cobblers
- Strawberry Rhubarb Crumble Pie
Now go out, get your hands on some rhubarb, and whip up a batch of these classic Rhubarb Muffins. I know you’re going to love them. If you do, please stop back and leave a comment and a 5-star rating below.
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Rhubarb Muffins
Ingredients
- 2 cups diced rhubarb
- 1 1/2 cups brown sugar
- 3/4 cup buttermilk
- 2/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Topping:
- 1/2 cup sugar
- 1 tablespoon melted butter
- Optional: strawberry jam
Instructions
- Begin by preheating your oven to 325 degrees F. Line about 18 muffins cups with paper liners. Set aside.
- In a large bowl, stir together the rhubarb, brown sugar, buttermilk, vegetable oil, egg, and vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the prepared muffins tins. Fill each liner about 3/4 of the way full.
- In a small bowl, mix together the sugar and melted butter until it resembles wet sand. Sprinkle this mixture in clumps onto the muffins.
- Bake for 24-27 minutes or until a toothpick inserted near the center comes out clean.
- Allow the muffins to cool in the pan for at least 10 minutes before removing.
I was just in my garden picking rhubarb this morning! These are AWESOME!! I like muffins instead of a big honking loaf of rhubarb bread, so we can pull them out if the freezer one at a time. The crispy sugar topping adds a layer of texture. Two bowls – easy peasy.
Another home run!! Thanks!
This very easy-to-eat dish is a vegetarian friendly option. can be done in a short time. Thanks for sharing.
What happen to the cake tecipe
What cake recipe?
xo Michael
I popped in to look at your blueberry recipes and got distracted with the rhubarb ones! Apparently you and I are the only rhubarb lovers out there. This looks super tasty. My daughter was just telling me that I need to make rhubarb muffins. Bingo!
So the thing I’ve found with frozen rhubarb is it’s best in crisps rather than using it in a bread/muffin recipe. The other thing that we love to do with it is to make rhubarb/blueberry sauce–just look up a recipe for rhubarb sauce in an old Betty Crocker cookbook and sub in half the amount of rhubarb for blueberries. We fight over it! I like to make it in February or March, when it seems like winter is never gonna end. It’s a great reminder that spring is on the way.