Rhubarb Muffins

Moist and tender muffins bursting with diced rhubarb and topped with a sweet cinnamon crumble. These muffins are the perfect balance of tart and sweet, making them an irresistible treat for breakfast, brunch, or dessert!

Ingredients

For the Muffins:

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 large egg
• ½ cup buttermilk (or substitute with ½ cup milk + ½ tablespoon lemon juice or vinegar)
• ¼ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1½ cups diced fresh rhubarb (about 3–4 stalks, cut into small pieces)

For the Cinnamon Topping:

• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 375°F (190°C).
2. Line a standard 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.

Step 2: Make the Muffin Batter

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl, whisk together the egg, buttermilk, vegetable oil (or melted butter), and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—the batter will be slightly lumpy.
4. Gently fold in the diced rhubarb until evenly distributed throughout the batter.

Step 3: Make the Cinnamon Topping

1. In a small bowl, mix together the melted butter, brown sugar, flour, and cinnamon until crumbly. Set aside.

Step 4: Assemble and Bake

1. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
2. Sprinkle the cinnamon topping generously over the batter in each muffin cup.
3. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few crumbs are okay, but no wet batter).
4. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Serve and Enjoy

1. Serve the rhubarb muffins warm or at room temperature.
2. Pair with a pat of butter, a dollop of whipped cream, or enjoy them plain for a delightful treat.

Tips for Success

• Rhubarb Prep: Trim off the leafy tops and ends of the rhubarb stalks before dicing. Rhubarb leaves are toxic, so discard them properly.
• Sweetness Adjustment: If your rhubarb is particularly tart, you can increase the sugar in the muffin batter by 1–2 tablespoons to balance the flavor.
• Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in the microwave if desired.
• Freezing: These muffins freeze beautifully! Wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave.

Why You’ll Love These Muffins

These Rhubarb Muffins are a celebration of spring flavors, combining the tangy brightness of rhubarb with the warmth of cinnamon and sweetness of sugar. The tender crumb and juicy bursts of rhubarb make every bite a delight, while the crunchy cinnamon topping adds a touch of indulgence. Perfect for using up fresh rhubarb from your garden or farmer’s market, this recipe is simple, versatile, and utterly delicious. Bake a batch today and savor the magic of rhubarb season!