As youngsters, we used to dip stalks of recent rhubarb from my Grandma Mary’s backyard into bowls of sugar. I nonetheless love rhubarb simply as a lot, and it’s nice in muffins!

These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.

baked Rhubarb Muffins
  • They’re the excellent stability between candy and tart.
  • The recipe is straightforward to make.
  • These muffins are moist and scrumptious.
  • You can also make these with an elective streusel topping. It provides the muffins an additional crunch and a few added sweetness.
adding wet and dry ingredients to make Rhubarb Muffins

Substances for Rhubarb Muffins

Rhubarb: When choosing rhubarb, search for medium-sized, agency, and crisp stalks that snap simply when bent. Rhubarb can vary in colour and sweetness—go for redder stalks for a sweeter style or greener ones for a extra tart taste.

Greek Yogurt: I take advantage of vanilla Greek yogurt because the creaminess provides moisture to those muffins. You possibly can exchange it with common Greek yogurt or bitter cream.

Butter: This recipe makes use of melted butter for the most effective taste, it may be changed with an equal quantity of vegetable oil.

Dry Substances: This recipe requires all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavour, the sugar provides sweetness, and the baking powder helps the muffins rise.

Struesel Topping (elective): Rhubarb is tart, so including a streusel topping provides sweetness. Get artistic; stir in nuts, coconut, and even oats, and sprinkle over muffins.

To chop recent stalks, trim off the bottoms and discard the leaves. Then, reduce the stalks into small chunks. Rhubarb is kind of tart, so I favor to have smaller items in these muffins.

When you have frozen rhubarb, this recipe is a wonderful strategy to make good use of it. Make sure you thaw it first in a colander and discard the surplus juices earlier than continuing.

The right way to Make Rhubarb Muffins

  1. In a big bowl, mix all of the dry substances (recipe beneath). In a separate medium bowl, mix the moist substances.
  2. Create a effectively within the middle of the flour combination and pour within the moist substances. Stirring till largely moistened.
  3. Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
  4. Bake till a toothpick comes out clear.
Unwrapped Rhubarb Muffin with a bite taken out of it
  • Don’t overmix, the batter ought to be barely lumpy. Overmixing may cause the muffins to prove dense with a troublesome texture.
  • Don’t overbake. Overbaking might make your muffins prove dry and chewy with much less taste than anticipated.
  • Fill muffin wells 2/3 full so that they don’t overflow the muffin cups.
  • Tossing the rhubarb with flour helps hold it evenly dispersed all through the muffins.

How Lengthy Do Muffins Final?

Like most baked items, this rhubarb muffin recipe tastes greatest served heat and recent from the oven.

Counter/Fridge: To maintain muffins moist and recent, retailer them tightly lined in a plastic container or zip lock bag for as much as 2 days at room temperature or every week within the fridge. To forestall the tops from getting sticky or soggy, be sure that they’re fully cooled earlier than storing.

Freezer: Rhubarb crisp muffins could be frozen for as much as 4 months. Thaw at room temperature, or warmth them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds within the microwave.

Further Rhubarb?

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Rhubarb Muffins on a cutting board

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Rhubarb Muffins

Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.

Prep Time 20 minutes

Prepare dinner Time 19 minutes

Complete Time 39 minutes

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  • Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.

  • Mix flour, sugar, baking powder and salt in a big bowl with a whisk.

  • In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.

  • Add the rhubarb to the flour combination and toss to mix. Make a effectively within the dry substances and add the moist substances.

  • Stir simply till moistened. Don’t overmix.

  • Divide the muffin batter over 12 wells. High with streusel topping (beneath) if utilizing.

  • Bake for 16 to 19 minutes or till a toothpick comes out clear.

  • Take away from muffin pan and funky fully on a baking rack.

Streusel Topping (elective):
Mix the next with a fork till crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½  tablespoons softened butter, and ¼ teaspoon cinnamon.

  • 2 tablespoons pecans, walnuts, or chopped almonds could be added to the topping if desired
  • don’t overmix the batter

Mini muffins will take about 10-12 minutes to bake.
Vitamin data doesn’t embrace streusel topping.

Energy: 153 | Carbohydrates: 24g | Protein: 3g | Fats: 5g | Saturated Fats: 4g | Ldl cholesterol: 14mg | Sodium: 62mg | Potassium: 143mg | Fiber: 1g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Vitamin data offered is an estimate and can range based mostly on cooking strategies and types of substances used.

Course Breakfast, Dessert, Muffins
Delicacies American
easy Rhubarb Muffins with a title
tart and moist Rhubarb Muffins with writing
cinnamon Rhubarb Muffins with a bite taken out and writing
plated Rhubarb Muffins and close up of one with a bite taken out and a title

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