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There’s something so satisfying about biting into a warm, tender muffin bursting with seasonal fruit. Enter: these Rhubarb Muffins—the perfect blend of tart rhubarb, fluffy crumb, and just the right touch of sweetness. They’re freezer-friendly, lunchbox-approved, and ideal for everything from breakfast to afternoon snacking.
If you’ve never baked with rhubarb, this is a great recipe to start with. It’s simple, straightforward, and highlights rhubarb’s naturally tangy flavor without being overpowering.
🍓 Why You’ll Love These Rhubarb Muffins
✅ Moist and fluffy with a golden, bakery-style top
✅ Tart and sweet balance thanks to fresh rhubarb and a hint of sugar
✅ One-bowl batter — no mixer required
✅ Perfect for freezing and meal prep
✅ Great for breakfast, brunch, or snack time
These muffins strike the perfect balance between a light, tender crumb and bursts of juicy rhubarb, making them an ideal seasonal bake.
🛒 Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional, but recommended)
Wet Ingredients:
½ cup unsalted butter, melted and cooled
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk (or milk + 1 tbsp vinegar)
Add-Ins:
1 ½ cups fresh rhubarb, chopped into ½-inch pieces
1 tbsp flour (for tossing with rhubarb)
Optional Topping:
2 tbsp coarse sugar or turbinado sugar for sprinkling
👩🍳 How to Make Rhubarb Muffins
🔥 Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
🥣 Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
🧈 Step 3: Combine the Wet Ingredients
In a medium bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, then stir in vanilla and buttermilk.
💡 No buttermilk? No problem! Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
🍓 Step 4: Prep the Rhubarb
Toss the chopped rhubarb with 1 tablespoon of flour. This helps prevent it from sinking to the bottom of the muffins.
🧁 Step 5: Combine & Fill
Gently fold the wet mixture into the dry ingredients until just combined.
Fold in the rhubarb. Do not overmix.
Divide the batter evenly among the muffin cups (they’ll be about ¾ full).
Sprinkle each muffin top with coarse sugar if using.
⏲️ Step 6: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
📝 Tips for the Best Rhubarb Muffins
🌡️ Use Room Temp Ingredients
Butter, eggs, and milk blend best at room temperature, creating a smoother batter.
🍋 Boost with Citrus
Add a bit of lemon zest to the batter for a refreshing zing that complements the rhubarb beautifully.
🧊 Make Them Freezer-Friendly
Cool completely, then store in an airtight bag or container in the freezer for up to 3 months. Reheat in the microwave or oven.
🧁 Customize the Texture
Prefer a heartier muffin? Swap ½ cup of the flour for rolled oats or almond flour.
❄️ Storage & Freezing Instructions
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Good for up to 5 days; warm slightly before serving.
Freezer: Store individually wrapped muffins or in freezer bags for up to 3 months.
💬 Frequently Asked Questions
❓ Can I use frozen rhubarb?
Yes! Thaw and drain frozen rhubarb well to avoid excess moisture. Toss with flour just like fresh.
🍯 Can I reduce the sugar?
You can reduce the sugar by up to ¼ cup for a less sweet muffin. Alternatively, use coconut sugar or a mix of honey and sugar.
🌿 What other mix-ins can I add?
½ cup chopped strawberries for a classic strawberry-rhubarb flavor
⅓ cup chopped walnuts or pecans for crunch
A handful of white chocolate chips for a sweet contrast
🧁 Why are my muffins dry?
Overmixing is the usual culprit. Mix the batter gently until just combined and avoid overbaking.
🍋 Can I make this recipe dairy-free?
Yes! Use plant-based milk + vinegar for buttermilk and replace butter with melted coconut oil or vegan butter.
🍽 Serving Suggestions
With a pat of butter or dollop of Greek yogurt for breakfast
Warmed and split with jam or honey
Paired with coffee or herbal tea as an afternoon snack
Halved and toasted under a broiler for a quick brunch bite
🌞 Final Thoughts
Soft, flavorful, and full of tangy pops of rhubarb, these Rhubarb Muffins are the definition of a seasonal favorite. Whether you enjoy them fresh from the oven or stash a batch in the freezer for later, they’re bound to become a staple in your spring and summer baking rotation.
From a cozy kitchen table to an on-the-go breakfast, these muffins bring a little bit of sunshine into every bite.
