Rhubarb Muffins

There’s something so satisfying about baking with fresh rhubarb — that bright, tangy flavor just feels like spring. These Rhubarb Muffins are a longtime family favorite. Moist, sweet, and speckled with tart bites of rhubarb, they’re topped with a cinnamon-sugar crust that bakes into a golden, crunchy finish.

Perfect for breakfast, brunch, or a cozy afternoon snack, these muffins are easy to whip up and make a wonderful way to use up a seasonal surplus. They freeze beautifully too, so you can enjoy a taste of spring even weeks later.

Why You’ll Love Rhubarb Muffins

Tart-sweet perfection: Tangy rhubarb balanced with sweet, cinnamon-sugar topping.
Soft and moist: Buttermilk and oil keep them tender.
Easy to make: No mixer required!
Freezer-friendly: Great for meal prep and batch baking.
Versatile: Use other fruits like strawberries or apples if desired.
Perfect for spring: A lovely seasonal recipe with cozy flavors.

Ingredients You’ll Need

For the Muffins:

¾ cup granulated sugar
¾ cup brown sugar – Adds depth and extra moisture.
½ cup vegetable oil – Neutral oil keeps muffins soft.
1 cup buttermilk – Or 1 cup milk + 1 tablespoon vinegar or lemon juice.
1 large egg
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
3 cups diced rhubarb – Fresh, cleaned, and chopped into small pieces.

For the Topping:

½ cup granulated sugar
½ teaspoon cinnamon
1 tablespoon butter, softened – For a slightly crisp, flavorful topping.

Step-by-Step Instructions

Preheat the oven:
- Set oven to 350°F (175°C).
- Line muffin tins with paper liners or grease well.
Mix the wet ingredients:
- In a large bowl, whisk together granulated sugar, brown sugar, oil, buttermilk, egg, and vanilla.
- Mix until smooth and combined.
Stir in the dry ingredients:
- Add the flour and baking soda to the wet mixture.
- Stir until just combined — do not overmix.
Fold in the rhubarb:
- Gently stir in the diced rhubarb until evenly distributed throughout the batter.
Fill the muffin tins:
- Divide batter evenly among 18–20 muffin cups, filling about ⅔ to ¾ full.
Make the topping:
- In a small bowl, combine granulated sugar and cinnamon.
- Cut in the softened butter with a fork until crumbly.
Top the muffins:
- Sprinkle each muffin generously with the cinnamon-sugar mixture.
Bake:
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack.

Serving and Storage Tips

Serve with: A pat of butter, cream cheese, or just as they are.
To store: Keep in an airtight container at room temp for up to 3 days.
To freeze: Wrap muffins individually and freeze for up to 2 months.
To reheat: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes.

Helpful Notes

No buttermilk? Use milk with vinegar or lemon juice.
Lower sugar option: Reduce sugars by ¼ cup each if desired.
Add-ins: A handful of chopped walnuts or white chocolate chips are great additions.
Mini muffins: Use mini muffin pans and reduce baking time to 12–14 minutes.
Use fresh rhubarb: Avoid frozen unless well-drained and patted dry.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, but be sure to thaw it completely and pat dry to remove excess moisture.
What can I use instead of buttermilk?
Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let sit for 5 minutes.
Can I make these dairy-free?
Yes! Use a non-dairy milk (with vinegar) and plant-based butter for the topping.
Do these muffins freeze well?
Absolutely. Wrap individually and store in a freezer-safe bag or container.
Can I add other fruits?
Yes! Rhubarb pairs wonderfully with strawberries or raspberries.

Final Thoughts

These Rhubarb Muffins are the kind of treat that makes you pause and savor each bite. With their golden tops, tender crumb, and just the right pop of tangy rhubarb, they’re a delicious reminder of why baking with seasonal produce is so rewarding.

They’re simple enough for everyday baking but feel special enough for sharing. Make a batch to welcome spring, or tuck some away in the freezer for a surprise burst of sunshine on a cloudy day. Enjoy — and don’t forget to share your muffin moments with us!

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