Rhubarb Muffins

Why You’ll Love This Recipe

Rhubarb Muffins are a deliciously tart and sweet treat that highlight the unique flavor of fresh rhubarb. With a moist, tender crumb and just the right balance of sweetness, these muffins are perfect for spring and summer breakfasts, brunches, or snacks. The tangy rhubarb pieces soften during baking, creating juicy pockets of flavor in every bite.

ingredients

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

flourgranulated sugarsour cream or buttermilkbaking sodaeggsunsalted buttervanilla extractsaltfresh rhubarb (diced)cinnamon (optional for added warmth)turbinado sugar (optional, for topping)

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

In another bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the sour cream and vanilla extract.

Gradually add the dry ingredients to the wet ingredients and stir until just combined.

Fold in the diced rhubarb gently, being careful not to overmix.

Scoop the batter into the prepared muffin cups, filling each about ¾ full.

Sprinkle the tops with turbinado sugar if desired for a crunchy finish.

Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 15 minutesBaking time: 18–22 minutesCooling time: 10 minutesTotal time: 45 minutes

Variations

Add chopped strawberries for a strawberry-rhubarb version.

Include chopped nuts like pecans or walnuts for extra crunch.

Use yogurt in place of sour cream or buttermilk.

Sprinkle a cinnamon-sugar mix on top before baking for a spiced crust.

Add orange or lemon zest for a citrusy brightness.

storage/reheating

Store Rhubarb Muffins in an airtight container at room temperature for up to 3 days.Refrigerate for up to 5 days or freeze for up to 2 months.To reheat, warm in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess moisture.

Do I need to peel rhubarb?

No, just wash and trim the ends; peeling is unnecessary unless the stalks are very tough.

Can I make these muffins gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour.

Why are my muffins dense?

Overmixing the batter can make muffins dense—mix until just combined.

Can I make mini muffins?

Yes, reduce the baking time to 10–12 minutes and keep an eye on doneness.

Can I reduce the sugar?

You can cut back a bit, but remember that rhubarb is quite tart and needs some sweetness to balance.

Can I make these dairy-free?

Use dairy-free butter and a non-dairy yogurt or milk alternative with vinegar or lemon juice.

How do I know when they’re done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I use honey or maple syrup?

Yes, but reduce the liquid slightly and adjust the baking time if needed.

What pairs well with rhubarb muffins?

They go great with tea, coffee, or a dollop of whipped cream or yogurt.

Conclusion

Rhubarb Muffins offer a wonderful way to enjoy the tangy freshness of rhubarb in a soft, comforting package. Whether you’re a long-time rhubarb lover or trying it for the first time, these muffins are an easy and satisfying way to brighten your mornings or snack breaks.

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