Wonderfully moist rhubarb muffins have a delicious, fruity sweet-tart flavor, topped off with a gentle crunch thanks to their cinnamon sugar topping! Grab and go for an EASY snack or breakfast. Rhubarb is one of the first bursts of color in spring produce, and it adds a lovely flavor and tartness to everything you cook it with. If you aren’t familiar with cooking with rhubarb, you should give it a try this spring. Rhubarb works well paired with other fruits, particularly strawberry—as in our Strawberry Rhubarb Crisp—but it’s also great as a flavor in and of itself.
Ingredients in Rhubarb Muffins Recipe
My rhubarb muffin recipe uses just a few common ingredients. Here’s all you need to make rhubarb muffins:
- stewed rhubarb
- vegetable oil
- all-purpose flour
- brown sugar
- baking powder
- vanilla extract
How to make Rhubarb Muffins
Follow these steps to make rhubarb muffins easily:
- Line 8 muffin molds in a tin, or simply grease with butter. Preheat oven to 375°F.
- Lightly beat the egg.
- Gently combine stewed rhubarb, flour, baking powder, cinnamon, vanilla, oil and sugar in a bowl. You want it well-mixed, but ideally, don’t want to break up all the rhubarb.
- Divide the mixture into the muffin molds.
- Mix the sugar and cinnamon together for the topping, and sprinkle over the muffins.
- Bake for approximately 15 minutes until golden on top. A skewer put in the middle should come out clean when the rhubarb muffins are done.
How to store Rhubarb Muffins
Like most muffins, rhubarb muffins are best used on the day they are baked. However, if you have any leftover, you can keep them covered at room temperature for a couple of days.
Do Rhubarb Muffins freeze well?
Yes, you can freeze rhubarb muffins to use at a later date. Bake the muffins as usual, then put a few in a single layer in a freezer bag, seal it up and freeze. That way, you can easily take them out when you are ready. RECIPE TIP: Defrost your rhubarb muffins overnight in the fridge, or more quickly by using the microwave. Rhubarb muffins are so easy to make and offer a tasty change from more common muffin flavors. They are moist with a crunchy cinnamon sugar topping, and have a lovely sweet-tart flavor from the rhubarb – perfect for breakfast or a mid-morning snack!
Love muffins as much as we do? Try these easy muffin recipes:
Try these other rhubarb recipes!
- Strawberry Rhubarb Crisp
- Rhubarb and Apple Crumble
- Rhubarb Dump Cake
- Stewed Rhubarb
- Rhubarb Chutney
- Rhubarb Steamed Pudding
Let us know what you think of these rhubarb muffins in the comments below!
Wonderfully moist RHUBARB MUFFINS have a delicious, fruity sweet-tart flavor, topped off with cinnamon sugar! Grab and go for an EASY snack or breakfast.
- 1 cup stewed rhubarb (approximately)
- 1 large egg
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup brown sugar
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
Line 8 muffin molds in a tin, or grease with butter. Preheat oven to 375°F.
Lightly beat the egg.
Put the stewed rhubarb, egg, flour, baking powder, cinnamon, vanilla, oil and sugar in a bowl 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.
- 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.
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