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My easy Rhubarb Muffins recipe is deliciously moist and sweet, with a gentle crunch from cinnamon sugar topping! This easy muffins recipe is sweet and a little bit tart. With a batch of 8 ready to eat in under 30 minutes, they are the best grab-and-go way to start your day!
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Best Rhubarb Muffins
Rhubarb muffins have it all! They’re sweet, tart, and so easy to make. Even a total beginner to baking can make these easy muffins! They are so simple, you can get your kids to help you make them.
Have them help mix up the batter or top them off with cinnamon sugar. Muffins are so much fun to make as a family! They make a great breakfast or snack. You can even pack one into a lunch.
If you’re wondering what to do with stewed rhubarb… these stewed rhubarb muffins are the perfect treat!
I tried it! Very good. Moist muffins, not too sweet.
Lori on Pinterest
Rhubarb Muffins Recipe Ingredients
- stewed rhubarb
- egg
- all-purpose flour
- baking powder
- cinnamon
- vanilla extract
- vegetable oil
- brown sugar
How to Make Rhubarb Muffins
- Line 8 muffin molds in a tin, or grease with butter.
- Preheat the 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.
Rhubarb Muffins Recipe Tips
- If you’re worried about over-mixing the batter or breaking the rhubarb up too much, mix together the dry ingredients first, then add the wet ingredients last.
- You can easily scale the recipe up by simply doubling (or even tripling!) the ingredients. Stewed rhubarb muffins are a perfect office party snack, potluck recipe, and even make a great holiday treat for Easter.
Rhubarb Muffin Recipe FAQs
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.
There are actually two types of grown rhubarb – hothouse and field-grown! Hothouse refers to rhubarb grown in a heated greenhouse, while field-grown is, of course, grown in a field. Hothouse is in season from the beginning of the year through early summer, while field-grown is seasonally available from early spring to mid-summer. Thankfully, you can buy frozen rhubarb year-round.
Store this easy muffin recipe covered at room temperature or in your refrigerator in a container for up to 3 days.
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.
Tools
- Muffin tin
- A whisk and 2 bowls
- Your oven
- Optional: Muffin molds to line the tin with
How to Cut Rhubarb
- Wash rhubarb under cool running water and dry with paper towels.
- Cut off the leaves, then trim the end of the root. Discard both the root and 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. This peels off a layer of stringy fibers. Discard this as well.
- Slice into chunks and use in your favorite recipes with stewed rhubarb, like these muffins or Rhubarb Cake!
Recipes with Stewed Rhubarb
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📋 Recipe
Super Easy Rhubarb Muffins
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 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.
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.
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!