Easy Rhubarb Muffins Recipe – Soft, Homemade, Perfectly Sweet & Tart
Easy Rhubarb Muffins Recipe – Soft, Homemade, Perfectly Sweet & Tart
What’s great about this recipe
Rhubarb muffins are a delightful treat that combines sweetness and a hint of tartness. This recipe is simple and perfect for breakfast, snacks, or even dessert. The soft texture and rich flavor make these muffins a favorite among family and friends.
How to make Easy Rhubarb Muffins
Ingredients:
- 2.5 cups all-purpose flour (312 g)
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1.25 cups packed brown sugar (275 g)
- 1.5 cups chopped rhubarb (150–180 g, 1/2-inch pieces)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil or neutral oil
- Optional: 1/3 cup granulated sugar (for streusel)
- Optional: 1 tablespoon melted butter (for streusel)
- Optional: 1 teaspoon ground cinnamon (for streusel)
- Optional: 1/2 cup chopped walnuts
Directions:
- Preheat the oven to 350°F (175°C) and line or grease two 12-cup muffin tins.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the brown sugar, buttermilk, oil, egg, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir gently just until combined. Do not overmix.
- Fold in the chopped rhubarb and walnuts if using.
- Divide the batter evenly among the muffin cups, filling almost to the top.
- If using streusel, mix the sugar, melted butter, and cinnamon, then sprinkle over the muffins.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool briefly in the pan, then transfer to a wire rack to cool completely.
How to serve Easy Rhubarb Muffins
These muffins are perfect warm or at room temperature. Serve them alongside a cup of tea or coffee for a delicious breakfast or snack. You can also add a dollop of butter or cream cheese for extra indulgence.
How to store Easy Rhubarb Muffins
Store your rhubarb muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider freezing them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Tips to make Easy Rhubarb Muffins
- Make sure to use fresh rhubarb for the best flavor. If it’s not in season, frozen rhubarb can work, but thaw and drain any excess moisture first.
- Avoid overmixing the batter to keep your muffins light and fluffy.
- Feel free to customize your muffins with other add-ins like blueberries, cranberries, or chocolate chips for a unique twist.
Variation
For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour. You can also replace buttermilk with a plant-based milk for a dairy-free option.
FAQs
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain it first to avoid excess moisture in the batter.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make this recipe without brown sugar?
Yes, you can substitute brown sugar with granulated sugar, but the muffins will be less moist and have a slightly different flavor.
Easy Rhubarb Muffins
Ingredients
Muffin Batter
- 2.5 cups all-purpose flour
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1.25 cups packed brown sugar
- 1.5 cups chopped rhubarb cut into 1/2-inch pieces
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup vegetable oil or neutral oil
Streusel Topping (optional)
- ⅓ cup granulated sugar for streusel
- 1 tablespoon melted butter for streusel
- 1 teaspoon ground cinnamon for streusel
- ½ cup chopped walnuts optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line or grease two 12-cup muffin tins.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the brown sugar, buttermilk, oil, egg, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir gently just until combined. Do not overmix.
- Fold in the chopped rhubarb and walnuts if using.
Baking
- Divide the batter evenly among the muffin cups, filling almost to the top.
- If using streusel, mix the sugar, melted butter, and cinnamon, then sprinkle over the muffins.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool briefly in the pan, then transfer to a wire rack to cool completely.
