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Home | Recipes | Rhubarb Muffins

Rhubarb Muffins

Published on May 10, 2023 by Stephanie Kay

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These rhubarb muffins are the perfect way to celebrate spring! Made with fresh rhubarb, buttermilk, and brown sugar, these healthy muffins work well as a simple breakfast, delicious snack, or delightful addition to a spring brunch.

Rhubarb muffins in an unwrapped muffin liner on a grey background.

Whether it’s the start of spring or the middle of winter, these rhubarb muffins are an absolutely delicious way to use rhubarb. They are the perfect balance of tart and sweet, incredibly moist and fluffy, and, most importantly, full of rhubarb flavor.

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If you’ve never cooked with rhubarb, I highly suggest you make these rhubarb muffins your starting point. They are seasonal, delicious, and makes them the perfect spring treat!

Ingredients for rhubarb muffins: rhubarb, flour, brown sugar, butter, egg, and buttermilk.

Ingredients for Rhubarb Muffins

You’ll need the following ingredients to make these healthy rhubarb muffins.

  • Rhubarb: The star of the show! You can use fresh or frozen rhubarb.
  • All-Purpose Flour: The recipe calls for all-purpose flour, however, you can use whole wheat flour if you’d like.
  • Brown Sugar: To add some sweetness and balance the sour taste of the rhubarb.
  • Butter: To add moisture to the muffins.
  • Egg: To bind the muffins and add some fluffiness.
  • Buttermilk: To make the muffins extra moist and fluffy. If you don’t have buttermilk, you can use whole milk instead.
  • Cinnamon: To add a touch of sweetness, extra flavor, and fragrance.
  • Vanilla Extract: To enhance the flavors.
  • Baking Soda, Powder, and Salt: Some baking essentials to help the muffins rise.

In addition to the above, although optional, you can also use a bit of white sugar to make a cinnamon-sugar topping for the muffins.

Wet and dry ingredients in a white bowl.
Mixed muffin batter in a white bowl.

Dietary Adaptions

To Make them Gluten-Free: Swap the all-purpose flour for 1-to-1 gluten-free flour.

To Make them Dairy-Free: Swap the butter for coconut oil and use a dairy-free milk alternative.

Mixed muffin batter with fresh, chopped rhubarb.
Mixed rhubarb muffin batter.

How to Make Rhubarb Muffins

These muffins are super easy to make, here’s what you’ll do:

  1. Prep the rhubarb. Remove any leaves and slice the rhubarb into bite-size pieces.
  2. Mix the ingredients. Combine the dry ingredients and wet ingredients in separate bowls and whisk until well combined.
  3. Combine the ingredients. Add the dry ingredients to the wet ingredients and fold gently to combine.
  4. Add the rhubarb. Add the chopped rhubarb to the muffin batter and fold again.
  5. Fill muffin cups. Add batter to the muffin tin, filling the cups 2/3 of the way.
  6. Bake. Transfer the muffins to the oven and bake until moist and fluffy!

I added a sprinkle of cinnamon sugar on top of my muffins for an extra touch of sweetness; however, you could certainly omit this step if you prefer.

Baked rhubarb muffins in a muffin tin.

Red’s Nutrition Tip

Not only is rhubarb the perfect addition to muffins but it’s a good source of fiber and antioxidants, which helps to make this muffin recipe equally nutritious as it is delicious.

FAQs

Is it better to eat rhubarb raw or cooked?

Due to its sour taste, rhubarb is rarely eaten raw. While it’s dried roots have been used in traditional Chinese medicine for thousands of years, it’s most commonly cooked with sugar and used in cakes, pies, pastries, crumbles, and jams.

How to prepare fresh rhubarb for baking?

To prepare rhubarb for baking, wash the stalks to remove any excess dirt and trim the stalks at the top and bottom. Be sure to discard the leaves, as they are inedible and toxic to both animals and humans.

Is frozen rhubarb as good as fresh?

Absolutely! Rhubarb freezes very well and freezing is a wonderful way to preserve this spring vegetable. Frozen rhubarb can be added directly to the muffin batter, there is no need to thaw the rhubarb before using it.

More Healthy Rhubarb Recipes:

  • Strawberry Rhubarb Crisp
  • Roasted Rhubarb Salad
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Close up of rhubarb muffin with a bite taken.

Rhubarb Muffins

Author: Stephanie Kay

These rhubarb muffins are light, fluffy, and absolutely delicious. They work well as a breakfast and for a snack and store well in the freezer for months to come.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baked
  • Cuisine: American
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups rhubarb, diced

Sugar Topping (optional):

  • 1 tablespoon butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon white sugar

Instructions

  1. Preheat the oven to 400°F and line a muffin tin with baking cups or lightly grease it with butter.
  2. In a medium bowl, add flour, baking soda, baking powder, cinnamon, and salt and stir to combine.
  3. In a large bowl, add brown sugar and melted butter and whisk until well combined. Add egg, vanilla extract, and buttermilk and whisk until smooth.
  4. Transfer the dry ingredients to the wet ingredients and fold gently to combine until well incorporated. Add chopped rhubarb to the batter and fold again, be careful not to over-mix the batter.
  5. Divide the batter evenly across the muffin liners and then transfer to the oven to bake for 20-22 minutes until lightly golden and/or a toothpick comes out clean.
  6. Once baked, remove from the oven and allow to cool completely to room temperature in the muffin pan or for at least 10 minutes before removing from the muffin tins. Once removed, transfer the muffins to racks to cool completely.
  7. Optional: Once cooled, add the sugar topping. In a small bowl, add white sugar and brown sugar and stir to combine. Brush the top of each muffin with a bit of melted butter and sprinkle with the sugar mixture.
  8. The muffins can be served immediately or stored in an airtight container for 5 days or in the freezer for 3 months.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 208 calories
  • Sugar: 18 grams
  • Fat: 6 grams
  • Carbohydrates: 34 grams
  • Fiber: 1 gram
  • Protein: 4 grams

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    Comments

    1. Sophie Renaud says

      May 16, 2022 at 8:13 pm

      What could I sub the buttermilk with if I’m dairy free?

      Reply
      • Stephanie Kay says

        May 17, 2022 at 8:12 am

        You can make a dairy-free alternative by adding 1 tablespoon of lemon juice to 1 cup of almond milk (or other plant-based milk)!

        Reply
    2. AllyT says

      May 26, 2022 at 3:22 am

      Delicious and easy. Solid recipe. Thank you!

      Reply
      • Stephanie Kay says

        May 26, 2022 at 8:46 am

        I’m so happy you liked them, thank you for sharing!

        Reply
    3. Karen says

      May 3, 2023 at 3:02 pm

      Love this recipe. Froze rhubarb to have muffins all year long.

      Reply
      • Stephanie Kay says

        May 4, 2023 at 5:34 am

        I’m so happy you like them, thank you for sharing!

        Reply
    4. Lola says

      May 10, 2023 at 10:13 am

      Hi Stephanie, was wondering if I could sub 1/2 cup honey for the 1 cup of brown sugar?? We have a massive rhubarb patch that is around 100 years old so I am always looking for rhubarb recipes! Thank you!!

      Reply
      • Stephanie Kay says

        May 11, 2023 at 6:15 am

        Oh, wow, that rhubarb sounds lovely! I have not tested the honey swap, but it could work. Not the brown sugar adds flavor and a bit of texture, so they would be a little different but it could work.

        Reply
    5. Lotte says

      May 16, 2023 at 4:19 pm

      I made these rhubarb muffins today, and they were delicious! Love having a sweet recipe for rhubarb that doesn’t involve pre-cooking it. The muffins are light, moist and fruity – perfect!

      Reply
      • Stephanie Kay says

        May 17, 2023 at 8:00 am

        I’m so happy you liked them, thank you for sharing!

        Reply
    6. Karen says

      September 12, 2023 at 6:11 pm

      One of my favourite recipes for muffins. So sweet and tasty.

      Reply
    7. Hope Betz says

      June 6, 2024 at 10:43 am

      Great recipe. Very easy to make and so moist

      Reply
    8. Gretchen Toolan says

      June 22, 2024 at 9:06 am

      OMG! This is sooooo good! Easy to make. I used the milk substitution as I did not have buttermilk. I love rhubarb season and will make these again. Can’t wait to try the roasted rhubarb salad.

      Reply
    9. Mary says

      July 16, 2024 at 9:54 pm

      These are delicious!

      Reply
    10. Hope Betz says

      April 27, 2025 at 4:45 pm

      Yummy

      Reply
    Stephanie Kay Nutrition

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