Rhubarb muffins are one of those hidden gems of spring baking. With their unique balance of tart and sweet, they offer something a little unexpected but incredibly satisfying. The ruby-red stalks of rhubarb bring a pop of color and brightness to baked goods, and muffins are the perfect everyday treat to showcase their flavor.
Rhubarb has long been associated with pies and crumbles, but it truly shines in muffin form. Its tangy bite softens as it bakes, creating bursts of flavor in every tender crumb. When paired with a sweet muffin base, the contrast is what makes these muffins irresistible. They’re especially delightful for people who enjoy desserts that aren’t overwhelmingly sweet but still feel indulgent.
These muffins are a great way to celebrate rhubarb season. Fresh rhubarb is best when available, but frozen works just as well if you have some stored away. Because rhubarb is so tart on its own, it’s often chopped and tossed with sugar before being added to the batter. The result is a moist muffin with little pockets of juicy, sweet-tart fruit in every bite.
They’re also incredibly versatile. Enjoy one with your morning coffee, pack a couple for a picnic, or serve them as a light dessert with a dollop of whipped cream. Their rustic look, often with peeking chunks of pink rhubarb, adds a homemade charm that feels both nostalgic and fresh.
You can also get creative with mix-ins. A touch of vanilla or almond extract can elevate the flavor, while a sprinkle of cinnamon or ginger gives a warming twist. Some bakers like to add a crumb topping or a dusting of powdered sugar once the muffins are cooled, but even plain, they’re a standout treat.
Rhubarb muffins are proof that simple ingredients can create something truly memorable. Whether you’re a longtime rhubarb lover or just discovering it for the first time, these muffins are an easy and rewarding way to enjoy the season’s bounty.
Ingredients
- 1 cup rhubarb chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg beaten
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, oil, beaten egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped rhubarb.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
I tried these but they came out too dense for my liking. Maybe I did something wrong?
I tried making these but they didn’t rise. Maybe I did something wrong. 🙁
I substituted apples for rhubarb because I couldn’t find any. Still turned out tasty!
Rhubarb? Isn’t that just a weed? 😂 Not sure about this whole thing.
These muffins are amazing! My kids loved them! 😍
Real good flavor, but a bit too sweet for my taste. Next time, less sugar!
I agree! The sweetness was a bit much for me too. Maybe try adding some nuts for a nice contrast next time!
Mmm, these muffins taste great warm with butter! My family loved them!
Was hesitant about rhubarb, but this recipe changed my mind! So good!
I totally agree! Rhubarb is so underrated. These muffins are a game changer!
I dunno, rhubarb in muffins sounds weird. Isn’t it just a vegetable?
Rhubarb? Yuck! Who puts that in muffins? Stick to chocolate, folks.
These muffins are absolutely delicious! Perfect blend of sweet and tart. Will definitely make again!
These just don’t taste right. I feel like they need more sugar.
Super easy to make and they smell amazing while baking!!
I totally agree! The smell alone is worth it. Love how simple the recipe is!
Can I use frozen rhubarb instead? I have loads in my freezer and don’t know what to do with it!