Here’s a delicious rhubarb muffin recipe that’s moist, slightly tangy, and perfect for spring or summer. These muffins have a tender crumb with just the right amount of sweetness to balance the rhubarb.
Rhubarb Muffins Recipe
Ingredients (Makes ~12 muffins):
Dry Ingredients:
2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
Wet Ingredients:
1/2 cup (1 stick / 113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120g) sour cream or plain yogurt
1/4 cup (60ml) milk
Fruit:
1 1/2 cups (about 200g) fresh or frozen rhubarb, chopped into 1/2-inch pieces
If using frozen rhubarb, do not thaw before using
Optional Topping:
2 tbsp sugar mixed with 1/2 tsp cinnamon for sprinkling
Or use a streusel topping (see variation below)
Instructions:
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Add eggs and vanilla: Beat in the eggs, one at a time, then stir in the vanilla.
Combine wet and dry: Mix in the sour cream and milk. Add the dry ingredients and stir just until combined — do not overmix.
Fold in rhubarb: Gently fold in the rhubarb pieces.
Fill muffin cups: Divide the batter evenly among the muffin cups. Fill each about 3/4 full.
Add topping: Sprinkle with cinnamon-sugar or streusel, if desired.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Streusel Topping (Optional but Delicious):
Mix together:
1/3 cup (40g) flour
1/4 cup (50g) brown sugar
1/2 tsp cinnamon
3 tbsp (45g) cold butter, cut into small pieces
Use a fork or fingers to blend until crumbly. Sprinkle on top before baking.
Tips:
For extra flavor, add 1/4 cup chopped walnuts or pecans.
Add a hint of orange zest to complement rhubarb.
Store muffins in an airtight container at room temp for 2 days, or freeze for up to 2 months.
