Rhubarb Muffins
Rhubarb Muffins are a great way to make use of fresh stalks during rhubarb season, and they come together with just a few basic tools—no electric mixer needed. The texture stays tender, and the cinnamon-sugar topping adds just the right crunch. You can make them ahead, freeze them, or pack them up for anything from a quick breakfast to a weekend get-together. They’re easy to grab, easy to share, and always go fast.
Equipment
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
[adthrive-in-post-video-player video-id="G29vB2Zu" upload-date="2025-09-18T10:21:04+00:00" name="Simple Rhubarb Muffins Anyone Can Bake" description="Watch what happens when tart rhubarb turns into bakery-style muffins." player-type="default" override-embed="default"]
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
Calories: 260kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 199mgPotassium: 118mgFiber: 1gSugar: 22gVitamin A: 74IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!