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Deliciously moist and sweet-but-tart Rhubarb Muffins! These moist, tender muffins feature fresh rhubarb and cinnamon crumb topping. Perfect for breakfast or snacking - ready in 30 minutes!
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Rhubarb muffins are sweet, tart, and easy to make! Even a total beginner to baking can make rhubarb muffins from scratch. The ingredients are simple, the steps are straightforward, and the results speak for themselves!
Let me show you how to make rhubarb muffins using a handful of pantry staple ingredients and my delicious recipe for stewed rhubarb. I've been perfecting this rhubarb muffins recipe for years, and let me tell you - these beauties are absolute game-changers for your morning routine.
These muffins deliver that perfect balance of tangy rhubarb flavor wrapped in tender, moist crumb. The secret? A cinnamon sugar topping that creates the most delightful crunch with every bite!
I tried it! Very good. Moist muffins, not too sweet.
Why This Rhubarb Muffins Recipe Works Every Time
- The perfect ratio of wet to try ingredients delivers consistently moist, fluffy muffins.
- No dense muffins here! The mixing technique in this recipe ensures you won't wind up with muffins that are too dense.
- Cinnamon sugar topping complements the tart flavor of the rhubarb while also adding textural contrast.
- It's easy to scale the recipe from small batches to large servings.
Rhubarb Muffin Tools
- Muffin tin
- A whisk and 2 bowls
- Your oven
- Optional: Muffin molds to line the tin with
Ingredients Notes
- Stewed Rhubarb: It takes 10 minutes to make my stewed rhubarb recipe, using rhubarb, orange juice, sugar, water, and a pinch of cinnamon. The result is sweet and tart tender rhubarb perfect for baking into rhubarb muffins.
- Egg: I always recommend farm fresh eggs if you have access to them. Otherwise, use pasture-raised eggs for the best results.
- All-Purpose Flour: I have not made a gluten-free version of these muffins, and can't speak to using gluten-free flour to make them, but if you have a gluten-free muffin mix you prefer to use, my stewed rhubarb mix will pair with it perfectly. Use it as normal and bake the rhubarb in!
- Baking Powder: Make sure to use baking powder and not baking soda.
- Cinnamon: A little bit of cinnamon emphasizes the sweet flavor of the rhubarb and balances out the tart. It's a great combination!
- Vanilla Extract: If you prefer, you can also use Mexican imitation vanilla, which tastes almost exactly like vanilla extract but is much more budget-friendly.
- Vegetable Oil: You want to be certain to use a completely neutral vegetable oil like canola and not a flavorful oil. Don't use olive oil!
- Brown Sugar: You can use light or dark brown sugar according to your preference or what you have on hand. Dark brown sugar has a slightly more molasses flavor, but they bake the same.
For detailed step-by-step instructions with photos, answers to FAQ, expert tips from years of experience making these rhubarb muffins, and more, scroll under the recipe card below or jump straight to the detailed instructions!
Rhubarb Muffins
Video
Equipment
- Muffin tin
- Bowls
Ingredients
- 1 cup stewed rhubarb - (approximately)
- 1 large egg
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoon vegetable oil
- ¼ cup brown sugar
For the topping
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
Instructions
- Line 8 muffin molds in a tin, or grease with butter. Preheat oven to 375°F. Lightly beat an egg in a bowl and add in stewed rhubarb, flour, baking powder, cinnamon, vanilla, oil and sugar and gently combine.1 cup stewed rhubarb,1 large egg,1 cup all-purpose flour,2 teaspoon baking powder,¼ teaspoon cinnamon,½ teaspoon vanilla extract,2 tablespoon vegetable oil,1 tablespoon brown sugar
- You want it well-mixed, but ideally don't want to break up all the rhubarb.
- Divide the mixture between the muffin molds.
- Mix together the sugar and cinnamon for the topping and sprinkle over the muffins.¼ cup brown sugar,¼ teaspoon cinnamon
- Bake for approximately 15 minutes until golden on top and a skewer put in the middle comes out clean.
Notes
- If you're concerned about over-mixing the batter or breaking up the rhubarb too much, you can mix together the dry ingredients first then add the rest.
- This recipe assumes a slightly tart stewed rhubarb, as in our recipe - if yours is very sweet, you may need a little less sugar.
- You can easily scale up this recipe by multiplying up all the ingredients.
Nutrition
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Tips for Mastering Rhubarb Muffins
- If you're worried about over-mixing the batter or breaking up the rhubarb too much when mixing, then mix the dry ingredients together first, and add the wet ingredients last.
- You can easily scale up the recipe by doubling or even tripling the ingredients. Stewed rhubarb muffins are a perfect office party snack, potluck recipe, or holiday treat for Easter.
- While I have not made these muffins gluten-free, you could use your favorite gluten-free muffin mix and simply add in my stewed rhubarb and brown sugar cinnamon topping.
Step-by-Step How to Make Rhubarb Muffins with Photos
- Line 8 muffin molds in a tin, or grease with butter. Preheat oven to 375°F. Lightly beat an egg in a bowl and add in stewed rhubarb, flour, baking powder, cinnamon, vanilla, oil and sugar and gently combine.
- You want it well-mixed, but ideally don't want to break up all the rhubarb.
- Divide the mixture between the muffin molds.
- Mix together the sugar and cinnamon for the topping and sprinkle over the muffins.
- Bake for approximately 15 minutes until golden on top and a skewer put in the middle comes out clean.
FAQ
Rhubarb is technically a vegetable, but has a fruity flavor and is used as a fruit! It grows in a stalk, similar to celery, and is bright pink in color, giving it a very pretty appearance for spring recipes. The leaves and roots are always removed, as they are not edible.
Rhubarb is typically available from early spring to mid-summer, but you can purchase frozen rhubarb year-round. Frozen rhubarb can be used for my stewed rhubarb recipe, so you can easily make these rhubarb muffins using frozen rhubarb.
Wash rhubarb under cool running water, then dry it with paper towels. Cut off the leaves and trim the end of the root. Discard both the root and the leaves - they are not edible. At the end of the stalk, cut into the rhubarb through the center. Take hold of where you cut and pull down to peel off a layer of stringy fibers. Discard this as well. Then, slice into chunks.
You can freeze this recipe for rhubarb muffins. Bake them according to directions, then add them in a single layer to a freezer bag or freezer-safe container. Seal it up and freeze. Make sure to label with the date of freezing, and for best results, enjoy them within 2-3 months.
Storing Rhubarb Muffins
Store your rhubarb muffins covered at room temperature, or in your refrigerator, for up to 3 days. You can also freeze rhubarb muffins according to the instructions in the FAQ.
Jacqueline Debono says
I've never had rhubarb muffins but I love rhubarb. rhubarb crumble is my favourite crumble!! However, It's not easy to find rhubarb where I live but will definitely save this recipe for when I do! Those muffins look so good!
Em Beitel says
Thanks so much, Jacqueline! We're big fans of rhubarb, too. We'll be sharing a rhubarb crumble recipe soon. Keep an eye out!
Diana mcQuillan says
Made these muffins using Valley Flax flour all purpose, my rhubarb was runny and not very chunky, but I mixed the dry first and added the moist to it and sprayed my paper cups with oil, they turned out moist and are tasty, put topping on as well. used 2 tbsp br sugar in topping instead of 1 tbsp. Thanks for recipe, I love rhubarb and grow it in my yard.
Em Beitel says
That's awesome, Diana! We're so glad you enjoyed the recipe! Thanks for leaving us a comment!
Kay Thompson says
I love your recipe yummo
Kay Thompson says
All my friends love your rhubarb muffins
Em Beitel says
Kay, that's awesome! Thank you so much for your comment - we're so glad you and your friends enjoy them!
Lee says
Would there be adjustments if white whole wheat flour was used?
Isabel Laessig says
Hi Lee! I have not used white whole wheat flour for this recipe, so please take this with a grain of salt. However, I would use 113g whole wheat flour if substituting. The muffins may come out darker and grainier. I believe the other ingredients would remain the same... but if you're not sure, you could use your favorite whole wheat muffin recipe and simply substitute in my rhubarb ingredients, and that should work perfectly. Enjoy!
Lyn says
These muffins are amazing! I followed the recipe exactly and wouldn't change a thing!!
Isabel Laessig says
So glad you enjoyed them, Lyn! Thank you so much for leaving us a comment, as well!
terry says
fabulous and easy! thank you for this recipe
Isabel Laessig says
Thank you so much, Terry! I'm so glad you enjoy it!