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Freshly baked rhubarb muffins topped with crumble, ideal for breakfast or snack.

Rhubarb Muffins

Delightful muffins that balance tart rhubarb and sweet sugars, perfect for breakfast, snacks, or special occasions.
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 200 kcal

Ingredients
  

Muffin Batter

  • 3/4 cup sugar A classic sweetener that caramelizes beautifully in the oven.
  • 3/4 cup brown sugar Adds a rich, slight molasses flavor that complements the rhubarb’s tartness.
  • 1/2 cup vegetable oil Ensures a moist and tender muffin with a light texture.
  • 1 cup buttermilk (or milk + 1 tbsp vinegar) Brings a tangy richness that enhances the overall flavor profile.
  • 1 piece egg Acts as a binding agent, contributing to the muffins' structure.
  • 1 teaspoon vanilla extract Infuses a warm aroma that pairs fabulously with rhubarb.
  • 2 3/4 cups all-purpose flour Provides the backbone of each fluffy muffin.
  • 1 teaspoon baking soda Helps the muffins rise to that perfect height.
  • 3 cups diced rhubarb The star ingredient, known for its lovely blend of tartness and freshness.

Topping

  • 1/2 cup sugar Adds a sweet crunch that contrasts beautifully with the muffins' soft interior.
  • 1/2 teaspoon cinnamon Offers a warm, spicy note that enhances the overall flavor.
  • 1 tablespoon butter, softened Creates a rich, crumbly texture in the topping.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line muffin cups with paper liners.
  • In a large bowl, mix together the sugar, brown sugar, and vegetable oil until smooth.
  • Add the buttermilk, egg, and vanilla extract; mix until well combined.
  • Gently stir in the flour and baking soda until just incorporated.
  • Fold in the diced rhubarb until evenly distributed.
  • For the topping, mix the sugar, cinnamon, and softened butter in a small bowl to form a crumbly mixture.
  • Fill muffin liners about 2/3 full with batter and sprinkle the topping on each.

Baking

  • Bake for 18-22 minutes or until a toothpick comes out clean.
  • Allow muffins to cool in the pan for a couple of minutes before transferring them to a wire rack.

Notes

Use fresh rhubarb for the best taste and be careful not to overmix the batter to maintain a light texture.
Keyword Baking, Breakfast Recipes, Muffins, Rhubarb Muffins, Sweet Treats