Best Rhubarb Muffins

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Tender, Tangy, and Topped with Crumble – The Perfect Springtime Treat

When rhubarb season rolls around in spring, there’s no better way to celebrate its tart, bright flavor than by baking up a batch of soft, sweet, and buttery rhubarb muffins. These muffins are delightfully moist with just the right amount of tang from fresh rhubarb, and they’re topped with a golden cinnamon crumb for added texture and flavor.

Whether you’re picking rhubarb fresh from the garden, picking some up at the farmers market, or grabbing a few stalks from the store, this recipe will quickly become your go-to way to use it. Perfect for breakfast, brunch, or a mid-day snack, these rhubarb muffins are as simple as they are satisfying.

Why You’ll Love This Recipe

  • Easy to make – Just two bowls, a muffin tin, and basic pantry ingredients.

  • Perfectly balanced flavor – Tart rhubarb meets sweet vanilla batter and a cinnamon sugar crumb.

  • Moist and tender crumb – Thanks to just the right amount of oil and milk.

  • Freezer-friendly – Make a batch now and save some for later.

  • Customizable – Mix in strawberries, nuts, or swap the topping for a glaze.

Ingredients (US Cups & Measures – Makes 12 Muffins)

This recipe yields a dozen perfectly risen muffins. Make sure your ingredients are at room temperature for best results, especially the egg and milk.

For the Muffin Batter:

  • 1¾ cups all-purpose flour

  • ½ cup granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 large egg, room temperature

  • ½ cup milk (whole milk or 2% recommended)

  • ¼ cup vegetable oil (or other neutral oil like canola)

  • 1 teaspoon vanilla extract

  • 1 cup rhubarb, chopped into ¼-inch pieces (about 1–2 stalks depending on size)

For the Crumb Topping:

  • 2 tablespoons cold butter, cubed

  • 3 tablespoons granulated sugar

  • 2 tablespoons all-purpose flour

  • ¼ teaspoon ground cinnamon

Equipment You’ll Need

  • Standard 12-cup muffin tin

  • Muffin liners or nonstick spray

  • Mixing bowls (one large, one medium, one small)

  • Whisk

  • Rubber spatula or wooden spoon

  • Fork or pastry cutter for crumb topping

  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prepare the Muffin Tin

Preheat your oven to 400°F (204°C). Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing each cup thoroughly with butter or nonstick cooking spray.

A well-preheated oven ensures tall, bakery-style muffin tops with a golden crust.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Use a whisk to blend thoroughly, breaking up any lumps and aerating the flour for a lighter muffin.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, lightly beat the egg. Add the milk, vegetable oil, and vanilla extract. Whisk everything together until the mixture is fully blended and smooth.

Step 4: Fold in the Rhubarb

Add the chopped rhubarb to the wet ingredients and stir to coat. This ensures even distribution of rhubarb throughout the muffin batter and prevents it from sinking during baking.

Fresh rhubarb is best, but if using frozen, make sure to thaw and pat dry before adding to avoid excess moisture.

Step 5: Form the Muffin Batter

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. The batter should be slightly lumpy—do not overmix, or your muffins may turn out dense.

Stop mixing as soon as the flour is incorporated. A few streaks of flour are fine.

Step 6: Prepare the Crumb Topping

In a small bowl, mix together the sugar, flour, and cinnamon. Add in the cubed cold butter and use a fork (or pastry cutter) to cut the butter into the dry ingredients until you have a mixture that resembles coarse crumbs.

This crumb topping adds a bakery-style finish and a hint of spice.

Step 7: Fill the Muffin Tin

Divide the batter evenly among the 12 muffin cups. Each should be about two-thirds to three-quarters full. Top each muffin with a generous spoonful of the crumb mixture.

Don’t press the crumb down—just let it rest lightly on top.

Step 8: Bake

Bake the muffins in the preheated oven for 18 to 20 minutes. The tops should be golden and a toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs.

Rotate the pan halfway through baking if your oven has hot spots.

Step 9: Cool and Serve

Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to finish cooling. Serve warm, at room temperature, or reheated briefly for that fresh-from-the-oven texture.

Enjoy with butter, a drizzle of honey, or as-is with coffee or tea.

Total Time and Nutritional Information

  • Prep Time: 10 minutes

  • Bake Time: 18–20 minutes

  • Total Time: 30 minutes

  • Yield: 12 muffins

  • Calories: Approximately 220 kcal per muffin

Note: Nutrition may vary depending on the milk, oil, or sugar substitute used.

Tips for Muffin Success

  1. Do not overmix the batter. This is key to avoiding rubbery or tough muffins. Mix just until combined.

  2. Use room-temperature ingredients. Cold milk or eggs can cause uneven mixing.

  3. Chop rhubarb finely. Uniform, small pieces ensure even baking and better texture.

  4. Test doneness with a toothpick. Avoid overbaking, which can dry them out.

  5. Double the topping for extra crunch. You can double the crumb mix for a bakery-style finish.

Flavor Variations and Add-ins

Want to put your own twist on these muffins? Try one of these creative ideas:

Strawberry-Rhubarb Muffins

Replace half of the rhubarb with chopped strawberries for a sweeter and more colorful muffin.

Nutty Rhubarb Muffins

Fold in ¼ cup chopped walnuts or pecans for crunch and a nutty flavor.

Rhubarb Muffins with Glaze

Skip the crumb topping and drizzle the cooled muffins with a vanilla glaze made from powdered sugar and milk.

Spiced Muffins

Add a pinch of ground nutmeg or cardamom to the dry ingredients for a warming spice twist.

Serving Suggestions

  • Breakfast: Pair with yogurt and fruit for a balanced morning meal.

  • Brunch Table: Serve with coffee, scones, and fresh juice.

  • Afternoon Tea: These muffins are perfect with a cup of black or herbal tea.

  • Dessert: Warm a muffin and serve with a scoop of vanilla ice cream for a rustic dessert.

Storage and Make-Ahead Tips

Storing:

  • Store muffins in an airtight container at room temperature for up to 2 days.

  • For longer storage, keep them in the refrigerator for up to 5 days.

Freezing:

  • Wrap muffins individually in plastic wrap or foil.

  • Place in a freezer-safe bag or container.

  • Freeze for up to 3 months.

Reheating:

  • Microwave a refrigerated or thawed muffin for 15–20 seconds.

  • For a crispier top, reheat in a toaster oven at 325°F for 5–8 minutes.

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THE BEST RHUBARB MUFFINS
Moist, tender, and loaded with fresh rhubarb and a buttery crumb topping. These muffins are the perfect springtime treat—easy to make and impossible to resist. Try them warm with coffee, freeze for later, or share a batch with friends.
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Final Thoughts

These rhubarb muffins are the epitome of springtime baking—light, fluffy, sweet, and just the right amount of tart. Whether you’re new to rhubarb or a seasoned fan, this recipe is the perfect way to enjoy this unique ingredient. The simple batter, combined with the crunchy crumble and the bright tang of rhubarb, makes for a muffin that’s as comforting as it is exciting.

Bake a batch today and let the scent of cinnamon and warm muffins fill your kitchen. They’re easy to make, delightful to eat, and guaranteed to become a seasonal favorite.

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