The Cheerful Spring Rhubarb Muffins Recipe for Cozy Mornings

Sweet summer afternoons become magical when rhubarb muffins emerge from your kitchen, filling the space with warm, buttery aromas.

Crimson stalks deliver unexpected tanginess that dances across taste buds.

Bakers love how these tender treats blend tart fruit with soft, crumbly texture.

Seasonal produce transforms simple ingredients into something extraordinary.

Comfort and nostalgia blend perfectly in each delightful bite.

Fresh rhubarb brings garden-fresh excitement to your morning routine.

Let’s whip up a batch that will make everyone ask for seconds.

Rhubarb Muffins with Tart and Sweet Balance

• Boost Seasonal Excitement: Celebrate spring's arrival with these vibrant rhubarb muffins that capture the fresh, tangy essence of the season's first harvest.
• Customize with Ease: Personalize the recipe by adding optional nuts or cinnamon, making it adaptable to different taste preferences and pantry ingredients.
• Quick Breakfast Champion: Whip up these moist, delightful muffins in under an hour, perfect for busy mornings or unexpected guests craving a homemade treat.
• Family-Friendly Baking: Engage kids in the kitchen with simple mixing steps and fun ingredient folding, creating memorable cooking moments together.

Ingredients for Delicious Rhubarb Muffins

• Flour: A core ingredient that provides structure and texture to the muffins.
• Sugar: Adds sweetness and helps with browning of the muffins.
• Rhubarb: Fresh, tart vegetable that gives a unique flavor and moisture to the muffins.

• Buttermilk, Vegetable Oil, Egg, Vanilla Extract: Combination that ensures moist and tender muffins with rich flavor.

• Baking Powder, Baking Soda, Salt: Essential for helping the muffins rise and enhancing overall taste.
• Cinnamon, Nuts: Optional ingredients that add warmth and extra crunch to the muffins.

• Turbinado Sugar: Provides a delightful crunchy and sweet finish to the muffin tops.

How to Bake Rhubarb Muffins Perfectly

Step 1: Prepare the Oven and Baking Pan

Warm up your oven to 375°F (190°C) and line a muffin tin with paper liners.

This ensures your muffins won’t stick and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Blend these ingredients until they’re evenly combined and look like a fluffy white mixture.

Step 3: Combine Wet Ingredients

• Buttermilk
• Vegetable oil
• Egg
• Vanilla extract

Make sure everything is well blended and looks smooth and creamy.

Step 4: Create Muffin Batter

Pour the wet ingredients into the dry ingredients.

Stir gently until just combined.

Don’t overmix – a few lumps are perfectly okay and will help keep your muffins tender.

Step 5: Add Rhubarb and Extras

• Chopped rhubarb
• Chopped nuts (optional)
• Ground cinnamon (optional)

Distribute these goodies evenly throughout the batter.

Step 6: Fill Muffin Cups

Divide the batter among the muffin cups, filling each about three-quarters full.

This gives your muffins room to rise beautifully.

Step 7: Add Final Touch

Sprinkle turbinado sugar on top of each muffin for a delightful crunch and sparkle.

Step 8: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20-25 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 9: Cool and Enjoy

Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

This helps them set and makes them easier to remove.

Pro Tips for Moist and Flavorful Rhubarb Muffins

• Select bright, firm, and glossy rhubarb stalks without blemishes for the best flavor and texture in your muffins.
• Pat chopped rhubarb dry with paper towels to remove excess moisture and prevent a wet, dense batter.
• Stir the wet and dry ingredients until just combined to keep the muffins tender and prevent tough, chewy results.
• No buttermilk? Create a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
• Store cooled muffins in an airtight container or freezer bag for up to 3 months, perfect for quick breakfasts or snacks.

Variations to Customize Rhubarb Muffins

• Strawberry Swap: Replace rhubarb with diced strawberries for a sweet, fruity version that maintains the muffin's vibrant color and fresh taste.
• Gluten-Free Option: Use almond flour or gluten-free all-purpose flour blend to create a celiac-friendly muffin with the same tender texture.
• Vegan Adaptation: Substitute buttermilk with almond milk, replace egg with flax egg, and use coconut oil instead of vegetable oil for a plant-based alternative.
• Low-Sugar Approach: Reduce sugar content by using monk fruit sweetener or stevia, and add extra cinnamon for natural sweetness and depth of flavor.

Serving Suggestions for Rhubarb Muffins

• Breakfast Sidekick: Pair these tangy rhubarb muffins with a creamy Greek yogurt or a dollop of whipped mascarpone for a delightful morning treat.
• Afternoon Tea Companion: Serve these muffins alongside a steaming cup of Earl Grey tea or a refreshing iced chamomile for a delectable mid-day snack.
• Dessert Upgrade: Transform the muffins into a simple dessert by drizzling with a light vanilla glaze or topping with a scoop of vanilla bean ice cream for an extra indulgent touch.
• Picnic Perfect: Pack these muffins in a basket for an outdoor adventure, wrapping them individually in parchment paper for a portable and delicious treat.

How to Store Rhubarb Muffins Properly

• Place cooled muffins in an airtight container and store in the refrigerator for up to 5 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Carefully wrap each muffin in plastic wrap, then place in a freezer-safe zip-top bag. Freeze for up to 3 months. Label the bag with the date to keep track of storage time.
• Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 300F (150C) for 5-7 minutes until heated through. Add a small pat of butter for extra moisture and flavor.

FAQs

• Is rhubarb a fruit or vegetable?

Rhubarb is technically a vegetable, although it’s often used like a fruit in baking and desserts. It has a tart flavor that pairs wonderfully with sweet ingredients.

• Can I use frozen rhubarb for these muffins?

Yes, you can use frozen rhubarb. Just thaw and drain excess liquid before adding to the batter to prevent making the muffins too wet.

• How do I know if my rhubarb is ripe and good to use?

Choose rhubarb stalks that are firm, crisp, and have a bright color – either deep red or green with red streaks. Avoid stalks that are soft or wilted.

Rhubarb Muffins Recipe

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4.8 from 33 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Scrumptious rhubarb muffins combine tangy fruit with sweet batter for a delightful breakfast treat. Moist crumb and delicate flavor make these muffins a perfect companion to morning coffee or afternoon tea.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups chopped rhubarb (fresh or frozen)
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup buttermilk

Wet Ingredients:

• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients and Extras:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 teaspoon ground cinnamon (optional)
• Turbinado sugar for sprinkling (optional)

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Instructions

1. Prepare the oven by heating to 375F (190C) and arrange paper liners in a muffin tin.
2. Create the dry mixture by thoroughly whisking flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Prepare the liquid components by blending buttermilk, vegetable oil, egg, and vanilla extract in a separate bowl.
4. Gently combine wet and dry ingredients, stirring until just incorporated to maintain a tender texture.
5. Incorporate chopped rhubarb, optional nuts, and cinnamon into the batter using a gentle folding technique.
6. Distribute the batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising.
7. Optional: Sprinkle turbinado sugar across the muffin tops for added crunch and sweetness.
8. Place the muffin tin in the preheated oven and bake for 20-25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
9. Allow muffins to rest in the tin for 5 minutes to set, then carefully transfer to a wire rack for complete cooling.

Notes

• Swap buttermilk with plant-based milk for a dairy-free version that maintains moisture and tenderness.
• Add a sprinkle of ground ginger or cardamom to enhance the rhubarb’s tangy flavor profile without overwhelming the muffin.
• Prevent rhubarb from sinking by tossing chopped pieces in a light dusting of flour before folding into the batter.
• Freeze extra muffins for up to 3 months by wrapping individually in plastic wrap and storing in an airtight container for quick breakfast or snack options.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180 kcal
• Sugar: 13 g
• Sodium: 120 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 20 mg