Name: Rhubarb Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 large egg; 1/2 cup milk; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 1/2 cups rhubarb, chopped; 1 tablespoon all-purpose flour (for tossing the rhubarb)

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These light and fluffy Rhubarb Muffins are the perfect balance of sweet and tart. With a soft crumb and a hint of cinnamon, they bring a refreshing zing to every bite. The rhubarb not only gives these muffins a burst of flavor but also makes them ideal for breakfast or a snack!

Rhubarb Muffins

Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup brown sugar, packed

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

1 large egg

½ cup milk

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

1 ½ cups rhubarb, chopped

1 tablespoon all-purpose flour (for tossing the rhubarb)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

In another bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing!

In a small bowl, toss the chopped rhubarb with 1 tablespoon of flour to coat. Gently fold the rhubarb into the muffin batter.

Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Storage/Reheating

I love how these muffins stay fresh for a couple of days when stored in an airtight container. For longer storage, I freeze them. Simply place them in a freezer-safe bag, and they’ll keep well for up to 3 months. When I want to enjoy one, I either let it thaw at room temperature or pop it in the microwave for about 15 seconds for a quick reheating.

FAQs

How do I know when the muffins are done baking?

I usually insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, the muffins are ready!

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb! Just be sure to thaw and drain it before using to avoid excess moisture in the batter.

Can I substitute whole wheat flour for the all-purpose flour?

I’ve found that substituting half of the all-purpose flour with whole wheat flour works great, giving the muffins a slightly denser texture and a nuttier flavor.

Can I add other fruits or nuts to this recipe?

Definitely! I’ve added blueberries or chopped walnuts to the batter, and they blend beautifully with the rhubarb.

Can I make this recipe gluten-free?

I haven’t tried this myself, but you could use a gluten-free flour blend as a substitute for the all-purpose flour. Make sure it’s a 1:1 substitute and check the consistency of the batter.

Conclusion

These rhubarb muffins have quickly become one of my go-to recipes for a light breakfast or a snack. They’re a perfect combination of sweetness and tartness with a soft, fluffy texture. Whether you’re new to baking or a seasoned pro, this easy-to-follow recipe is sure to become a favorite in your kitchen!

Recipe:

Rhubarb Muffins

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

These light and fluffy rhubarb muffins are the perfect balance of sweet and tart. With a soft crumb and a hint of cinnamon, they bring a refreshing zing to every bite. The rhubarb gives these muffins a burst of flavor, making them ideal for breakfast or a snack.

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing!
In a small bowl, toss the chopped rhubarb with 1 tablespoon of flour to coat. Gently fold the rhubarb into the muffin batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.