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Rhubarb Muffins

Course: Breakfast, Dessert
Cuisine: American
Keyword: muffins, rhubarb, rhubarb muffins
Servings: 18 muffins
Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
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.


  • 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
  • 1/2 cup sugar
  • 1 tablespoon melted butter
  • Optional: strawberry jam


  • 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.

Nutrition Facts

Calories: 255kcalCarbohydrates: 41gProtein: 3gFat: 10gSaturated Fat: 7gCholesterol: 12mgSodium: 216mgPotassium: 103mgFiber: 1gSugar: 24gVitamin A: 63IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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