Rhubarb Muffins

There’s something about rhubarb muffins that just feels like home. Maybe it’s the smell while they’re baking or the way the tart rhubarb softens into little pockets of flavor—but they always remind me of quiet mornings with a hot cup of coffee and something warm from the oven.

These muffins are soft, a little bit sweet, and just the right amount of tangy. I like to sprinkle a bit of brown sugar on top before they go in the oven for a light crunch. They come together quickly with basic pantry staples, which makes them perfect for a no-fuss weekend bake.

If you’ve got fresh rhubarb kicking around, this is a great way to use it. Simple, cozy, and hard to stop at just one. My Grandma June would approve of this rhubarb muffin recipe—she LOVED rhubarb!

Why You’ll Love This Recipe

• Sweet and tangy balance: The tart rhubarb pairs perfectly with the hint of sweetness and warm cinnamon spice.
• Easy to make: No fancy steps or equipment needed. Just mix, scoop, and bake.
• Great texture: Moist and fluffy with a light crunch from the brown sugar topping.
• Perfect for spring baking: A cozy way to use up fresh rhubarb from the garden or farmers’ markets.
• Freezer-friendly: Make a batch now and stash a few away for later. They reheat beautifully!

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• All-purpose flour: If you want a slightly heartier texture, you can swap in a bit of whole wheat flour (try half and half).
• Sugar: I’ve used both white and cane sugar with great results.
• Baking powder and baking soda: These work together to help the muffins rise. Make sure they’re fresh—expired leaveners can lead to flat muffins.
• Salt: Just a pinch brings out all the other flavors. Don’t skip it!
• Cinnamon: Adds a subtle warmth. It plays really nicely with the rhubarb—kind of cozy without being overpowering.
• Buttermilk: Gives the muffins a tender crumb and a slight tang. No buttermilk? Mix 1 tbsp of lemon juice or vinegar with milk and let it sit for 5 minutes. Grandma June loved to drink glasses of buttermilk.
• Vegetable oil: You could use melted butter instead, but I find oil makes them lighter.
• Eggs: Room temperature eggs mix in more evenly, so I usually take mine out of the fridge ahead of time.
• Vanilla extract: I always use real vanilla for baking—it makes a difference!
• Fresh rhubarb stalks: Chop them into small pieces so they bake evenly and you get a little rhubarb in every bite.
• Brown sugar: Sprinkled on top for a touch of sweetness and crunch. It creates that bakery-style finish with almost zero effort.

How to Make Rhubarb Muffins

• Step One: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it well.
• Step Two: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.

• Step Three: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla.

• Step Four: Add the wet ingredients to the flour mixture and stir just until combined. Gently fold in the chopped rhubarb.
• Step Five: Divide the mixture evenly among the muffin cups. Sprinkle the top of each muffin with a little brown sugar.
• Step Six: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Step Seven: Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

What to Serve With Them

• A hot cup of coffee or tea: The slight tartness of the rhubarb is perfect with a warm drink.
• Yogurt and fruit: Make it a light brunch plate by serving the muffin with a scoop of Greek yogurt and some fresh berries.
• Scrambled eggs or an omelette: If you’re going for a fuller breakfast, these muffins add a nice sweet-savory balance on the side.
• A pat of butter or cream cheese: Slice one open and spread a little on while it’s still warm. So simple, but so good.
• Pack them in lunchboxes: They hold up well at room temp and are a great homemade treat for mid-day munching.

Variations and Substitutions

• No buttermilk? Make your own by mixing one tablespoon of lemon juice or vinegar with ¾ cup of milk. Let it sit for 5–10 minutes before using.
• Use sour cream or yogurt: You can swap the buttermilk for an equal amount of sour cream or plain Greek yogurt. It gives the muffins a rich, tangy flavor and super moist texture.
• Swap the oil: You can use melted butter or even applesauce for a lighter version. Keep in mind that butter adds richness, while applesauce makes them a bit more cakey.
• Try a different fruit: No rhubarb? Chopped strawberries, raspberries, or even diced apples work well too. Or go half rhubarb, half strawberry to make strawberry rhubarb muffins.
• Add some crunch: Stir in ½ cup of chopped nuts, such as pecans or walnuts, for extra texture.
• Make them mini: Use a mini muffin pan and reduce the baking time. Perfect for little hands or snack trays.
• Warm spice twist: Add a pinch of nutmeg or ginger with the cinnamon for a spiced-up version.
• Add a streusel topping: For a bakery-style finish, top each muffin with a simple streusel made from butter, flour, and brown sugar before baking. It adds a sweet, crumbly layer that pairs perfectly with the tart rhubarb.

Storage Instructions

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Let the muffins cool completely before storing; this helps prevent them from becoming soggy. Once cooled, pop them into an airtight container:

• At room temperature: They’ll stay fresh for up to 3 days. Keep them in a cool, dry spot away from direct sunlight.
• In the fridge: If your kitchen runs warm, you can refrigerate them for up to 5 days. Just let them come to room temp or give them a quick zap in the microwave before serving.
• In the freezer: These muffins freeze really well! Wrap each one in plastic wrap or store them in a freezer bag. They’ll keep for up to 3 months. To reheat, thaw at room temperature or warm in the microwave for about 20–30 seconds.

Recipe Tips and Tricks

• Don’t overmix the batter: Stir just until the dry ingredients are moistened. Overmixing can lead to dense, tough muffins.
• Chop rhubarb evenly: Aim for ½-inch pieces so they bake evenly and don’t sink to the bottom.
• Use fresh rhubarb: Frozen works in a pinch, but it can release extra moisture. If using frozen, don’t thaw it first—just toss it in straight from the freezer.
• Fill muffin cups evenly: This helps them bake at the same rate and results in a nice, uniform appearance. A large cookie scoop works great for portioning.
• Sprinkle the brown sugar last: Adding the brown sugar topping right before baking gives the muffins that sweet, slightly crunchy finish.
• Test for doneness: Insert a toothpick in the center of a muffin. If it comes out clean (or with a few moist crumbs), they’re done.
• Let them cool a bit before removing: Let the muffins sit in the pan for about 5 minutes after baking. It makes them easier to remove without falling apart.

Rhubarb Recipes

• Rhubarb Crumble Cake
• Rhubarb Crisp
• Rhubarb Bread
• Rhubarb BBQ Sauce

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