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Our easy Stewed 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!
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!
What is rhubarb?
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 root are always removed, as they are not edible.
You can cook it into savory dishes, too, like chutney. But most often, you will see rhubarb dessert recipes, like these rhubarb sauce muffins, because it pairs so well with sweet fruit!
When is rhubarb in season?
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 or freeze your own like you would for strawberries, so you can enjoy these stewed rhubarb muffins whenever you like!
If you want to use frozen for your stewed rhubarb muffins, look in the freezer section next to the fruit used for smoothies. Dole sells frozen rhubarb that is readily available year-round and already cut into chunks for you!
You really do not need much to make this simple muffin recipe! Rhubarb muffins are straightforward and so yummy.
Muffin molds are optional. You can simply line the baking tin with butter if you don’t have them. I like using muffin molds because they are so easy to lift out of the tin.
How to Make Rhubarb Muffins
- 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.
How to Store Muffins
Store this easy muffin recipe covered at room temperature or in your refrigerator in a container for 2-3 days.
Stewed rhubarb muffin recipes are most delicious on the day you bake them, but can easily be made ahead of time to bring for a party or to enjoy for the next couple of mornings.
I find that reheating the leftover muffins up a little in the microwave before you eat them makes them even more delicious!
Can you freeze rhubarb muffins?
Yes! 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.
How to Defrost Frozen Muffins
Defrost muffins overnight in the refrigerator or more quickly by using your microwave. Place muffins in the microwave and use 15-second intervals until muffins are defrosted.
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!
This rhubarb muffins recipe works with other add-ins or fruits, as well! Try mixing it up by using strawberries, blackberries, raspberries, or even mixed berry compote.
We love to add strawberries to make strawberry rhubarb muffins. It’s a delicious combination! So is adding stewed apples.
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Stewed Rhubarb Muffins
- Muffin tin
- 1 cup stewed rhubarb (approximately)
- 1 large egg
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp vegetable oil
- ¼ cup brown sugar
For the topping
- 1 tbsp brown sugar
- ¼ 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.
Photography by Caroline Williams.