Whenever rhubarb is in season, Air Fryer Rhubarb Muffins are my go-to treat. They’re soft and tender, with bursts of tangy rhubarb and nutty crunch from walnuts, all topped with a crisp cinnamon-sugar streusel. Sweet, tangy, and cozy, these muffins are impossible to resist straight from the air fryer.
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I make these for Easter, Mother’s Day, spring brunches, and weekend breakfasts, and they also make a lovely homemade gift during rhubarb season. Keep them at room temperature for up to 3 days, or freeze for up to 3 months. They thaw perfectly overnight on the counter and taste just as fresh.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Rhubarb Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s everything you need to know to get these muffins right on the first try.
Prep Your Muffin Pans
Start by greasing two 12-cup muffin pans or lining them with paper liners. Make sure the pans actually fit inside your air fryer basket before you begin.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until everything is evenly combined. A stainless steel mixing bowl makes this step easy and mess-free.
Taking the time to whisk these together properly means the leavening is evenly distributed, so your muffins rise consistently across the batch.
Make the Wet Batter
In a large mixing bowl, beat the brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth and well combined. I like using a flexible silicone spatula because it’s ideal for folding without overworking the batter.
Gradually stir in the dry ingredients by hand, mixing just until the batter comes together. Overmixing is the most common reason muffins turn out dense and tough, so stop as soon as you no longer see dry streaks.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Fold In the Rhubarb and Walnuts
Gently fold in the diced rhubarb and chopped walnuts, making sure they’re evenly distributed throughout the batter. Spoon the batter into the prepared muffin cups, filling each one almost to the top. I use this cookie scoop to make portioning easy and keep all your muffins a consistent size.
Add the Streusel Topping
In a small bowl, combine the white sugar, melted butter, and cinnamon. Sprinkle a teaspoon of the streusel mixture over each muffin for a sweet, spiced crunch on top. Don’t skip this step as it’s what gives each muffin that bakery-style finish.
Air Fry the Muffins
Bake in the air fryer at 350°F (180°C) for about 12 to 15 minutes, or until the tops spring back when gently pressed. Allow the muffins to cool in the pans for 10 minutes before transferring to a wire rack to finish cooling. Keep a cooling rack on hand for perfectly ventilated muffins every time.
Serve and Enjoy
Serve the muffins warm or at room temperature. They’re extra delicious with a pat of butter or a drizzle of honey on top.
If you’re bringing these to a brunch or bake sale, let them cool completely, then pack them in a single layer in a cupcake carrier with a locking lid. They travel well at room temperature for a few hours, so no need to worry about keeping them chilled for short trips.
Air Fryer Rhubarb Muffins
Add Preferred SourceIngredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups rhubarb diced
- ½ cup walnuts chopped
Streusel Topping:
- ⅓ cup white sugar
- 1 tablespoon butter melted
- 1 teaspoon cinnamon
Instructions
- Prepare two 12-cup muffin pans (that fit your air fryer) by greasing them or lining them with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt to create the dry base.2 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl, beat brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined. Gradually stir the dry ingredients into the wet mixture, mixing by hand just until the batter comes together—avoid overmixing.1 ¼ cups brown sugar, 1 cup buttermilk, ½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- Fold in the diced rhubarb and chopped walnuts, distributing them evenly throughout the batter. Spoon the batter into the prepared muffin cups, filling each one almost to the top.1 ½ cups rhubarb, ½ cup walnuts
- To make the streusel topping, combine white sugar, melted butter, and cinnamon in a small bowl. Sprinkle a teaspoon of this mixture over each muffin for a sweet, spiced crunch.⅓ cup white sugar, 1 tablespoon butter, 1 teaspoon cinnamon
- Bake in the air fryer at 350°F (180°C) for about 12-15 minutes, or until the tops spring back when gently pressed. Allow them to cool in the pans for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature. These muffins are extra delicious with a pat of butter or a drizzle of honey!
Notes
- Don’t overmix the batter: Stir just until the dry ingredients are incorporated. Overmixing develops the gluten, leading to dense, tough muffins rather than a light, fluffy crumb.
- Dice the rhubarb small: Aim for pieces around half an inch so they distribute evenly through the batter and soften fully during the short air fryer bake time.
- Fill the cups almost to the top: Because rhubarb muffins don’t rise much, filling them nearly full gives you a nicely domed top rather than a flat, underwhelming result.
- Don’t skip the streusel: Press the streusel topping very gently into the batter so it adheres and stays in place during baking rather than sliding off the top.
- Test for doneness by touch, not color: The tops should spring back when lightly pressed at the 12-minute mark. Air fryers can run slightly differently, so check early and add a minute or two if needed.
- Flash-freeze before bagging: If you’re freezing a batch, arrange the cooled muffins on a baking sheet and freeze for 1 hour before transferring to a bag or container so they don’t clump together.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate them instead and bring to room temperature before eating.
For longer storage, freeze the muffins in a single layer on a baking sheet for about an hour, then transfer them to a freezer-safe zip-top bag works perfectly and keeps them fresh for up to 3 months.
Thaw overnight on the counter or warm them straight from frozen in the microwave for about 30 to 45 seconds.
What to Serve With Air Fryer Rhubarb Muffins
They’re wonderful on their own, but they pair really well with a simple spring or summer brunch spread. Serve them alongside a fresh fruit salad, a bowl of yogurt topped with granola, or a light green salad if you’re going the savory route. They also go beautifully with a hot cup of coffee or a tall glass of iced tea for a relaxed weekend breakfast.
If you’re setting up a brunch table, a pot of honey and some whipped butter on the side, let everyone dress up their muffin however they like. A pitcher of fresh lemonade or a pot of chamomile tea makes the whole spread feel especially bright and seasonal when rhubarb is at its peak.
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