Rhubarb Muffins are a solid way to use up fresh rhubarb when stalks start popping up during rhubarb season. You’ll get a tender muffin with just enough tang and a simple cinnamon-sugar crunch on top. You can even pull this off using just your hands and a few other simple tools—no need for an electric mixer or anything fancy.
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This is one of those muffin recipes I like to have in my back pocket for everything from casual game day snacks to simple family breakfasts. They’re easy to prep ahead, stash in the freezer, and reheat when you need them. I’ve even packed them up for road trips and brought them to my friend’s place—they travel just fine and don’t make a mess.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
You’ll find these rhubarb muffins come together easily when you follow my steps in order—nothing fancy, just a few bowls and a whisk.
Preheat the Oven and Prep Your Pans
Start by preheating your oven to 350°F (180°C). Grease a 12-cup muffin tin or two 6-cup muffin pans, or line them with muffin liners so they’re ready to go. I like using these reusable silicone muffin cups since they’re practical, and so nothing sticks and there’s no waste.
Combine the Dry Ingredients
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl until evenly combined. This helps distribute the leavening agents, so your muffins rise nicely.
I’m using this lightweight wooden spoon in mixing them together—it’s sturdy, easy to hold, and doesn’t scratch my bowls.
Mix the Wet Ingredients
In a large bowl, beat the brown sugar, buttermilk, vegetable oil, egg, and vanilla, ideally pure vanilla extract for the best flavor.
You can use a wire whisk to combine the mixture until it’s smooth, well mixed, and looks slightly thick and glossy. I use a balloon wire whisk with soft handle that blends easily and doesn’t press hard into my hand when I’m whisking for more than a minute.
Bring the Batter Together
Gradually pour the dry mixture into the wet one to prevent clumping and make it easier to mix, stirring gently with clean hands. Stop as soon as the batter comes together—overmixing can make the muffins tough.
Use a spatula to scrape down the sides of the bowl as you go so you don’t leave any dry spots behind. This long-handle silicone spatula I’ve got makes it easy to reach the bottom of the bowl and get every last bit.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Fold in Rhubarb and Walnuts
Add the diced rhubarb and chopped walnuts and fold them in until they’re well distributed. It’ll be thick and a little sticky, but you should still be able to spoon it into the muffin cups without much trouble.
Take a moment to make sure the rhubarb and nuts are evenly mixed, so you get a bit of everything in each muffin.
Fill the Muffin Pans
Spoon the muffin batter into 12 greased or lined muffin cups, filling each one almost to the top. Leaving a little space gives the muffins room to rise without spilling over the edges as they bake, giving you nicely domed tops without the mess.
You can use a cookie scoop like this one to get uniform portions, which also helps the muffins bake evenly and rise at the same rate.
Add the Streusel Topping
In a small bowl, stir together the white sugar, melted butter, and cinnamon powder to make the streusel topping. By the way, using unsalted butter in this recipe gives you better control over the saltiness, so it’s best that you use that.
Sprinkle about a teaspoon of this cinnamon sugar mixture over the top of each muffin for a sweet, spiced crunch.
Bake and Cool
Bake in the preheated oven for around 25 minutes, or until the muffin tops are golden brown and spring back when lightly pressed. If it feels firm but doesn’t bounce back after pressing, test with a toothpick. A cake tester with a soft grip handle for comfort works great, too.
Wet batter means it needs more time, but if the toothpick comes out clean, it’s fully baked and just slightly dry on top, so pull it out to avoid overbaking. A toothpick can be misleading if it hits fruit, though.
Cool Slightly and Serve
Let them cool in the pan for 10 minutes before moving them to a wire rack. Moving them too soon can cause them to fall apart—cooling in the pan helps them set and release neatly. I cool mine on a non-stick wire rack that doesn’t wobble and lets air circulate underneath.
Serve the muffins warm or at room temperature. They’re extra tasty with a pat of butter or a drizzle of honey. Enjoy your rhubarb muffins!
Rhubarb Muffins
Add Preferred SourceEquipment
Ingredients
- 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
- Preheat your oven to 350°F (180°C) and prepare two 12-cup muffin pans by greasing them or lining 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 the muffins for about 25 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!
Video
Notes
- Choose All-Purpose Flour: Cake flour is too light, bread flour is too tough, and whole-wheat flour can be heavy, while AP flour gives the muffins just the right texture.
- Don’t Scoop from Bag: Spoon your flour into the measuring cup instead of scooping directly from the bag—this is the proper way to keep your muffins from turning out dense.
- Check Your Leavening: Make sure your baking soda and baking powder are fresh, or the muffins might not rise properly.
- Use the Best Buttermilk: Choose full-fat buttermilk to keep the muffins moist and add just the right tang to balance their sweetness.
- Don’t Overmix: Stir just until there are no streaks of dry flour left. A few lumps are totally fine and actually help the texture.
- Aim for Thick Batter: The batter should be thick and scoopable, not runny. This helps the muffins hold their shape as they bake and gives you those nicely domed tops.
- Dry the Rhubarb: Pat the rhubarb dry with a paper towel before folding it into the batter. Too much moisture can make the muffins soggy at the bottom.
- Secure the Streusel: Lightly press the streusel into the top of the batter so it doesn’t fall off after baking.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Expert Tips
I’ve made batches of these muffins more times than I can count—here are the tips that really make a difference.
- Choose All-Purpose Flour: Cake flour is too light, bread flour is too tough, and whole-wheat flour can be heavy, while AP flour gives the muffins just the right texture.
- Don’t Scoop from Bag: Spoon your flour into the measuring cup instead of scooping directly from the bag—this is the proper way to keep your muffins from turning out dense.
- Check Your Leavening: Make sure your baking soda and baking powder are fresh, or the muffins might not rise properly.
- Use the Best Buttermilk: Choose full-fat buttermilk to keep the muffins moist and add just the right tang to balance their sweetness.
- Don’t Overmix: Stir just until there are no streaks of dry flour left. A few lumps are totally fine and actually help the texture.
- Aim for Thick Batter: The batter should be thick and scoopable, not runny. This helps the muffins hold their shape as they bake and gives you those nicely domed tops.
- Dry the Rhubarb: Pat the rhubarb dry with a paper towel before folding it into the batter. Too much moisture can make the muffins soggy at the bottom.
- Secure the Streusel: Lightly press the streusel into the top of the batter so it doesn’t fall off after baking.
How to Store Leftovers
Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 2-3 days. I use locking glass containers to keep them fresh and avoid squishing. Keep them in a dry, shaded area with no direct sunlight, so they stay good.
If you need them to last longer, they’ll stay fresh in the fridge for up to 4-7 days. Just wrap the muffins in plastic wrap as well to keep them from drying out, and warm them in the oven for about 10 minutes or in the microwave for about 30-second intervals.
Rhubarb muffins also freeze well. Wrap each muffin in plastic wrap or foil, stash them in a zip-top freezer bag, and freeze for up to 3 months. I use gallon-size freezer bags with a double seal to avoid freezer burn. Thaw or reheat from frozen until warmed through before serving.
What to Serve With Rhubarb Muffins
These muffins are great on their own, but they’re even better with a cup of hot coffee or tea first thing in the morning. For a bigger brunch setup, serve them alongside scrambled eggs, crispy bacon, or a simple fruit salad with blueberries, apple slices, and orange zest.
They also make a sweet little addition to packed lunches or afternoon snack trays—especially with a spoonful of vanilla yogurt with raspberries or a smear of butter, or even alongside a few crisp cookies for contrast.
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