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Rhubarb muffins

Posted on July 4, 2025

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.

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