Rhubarb Muffins are the perfect way to impress special breakfast or brunch guests and a great addition to coffee time. Tart, moist chunks of rhubarb are enveloped by tender cake topped with a cinnamon-spiced crumble.
Cutting Rhubarb for Muffins
Only the stalks of rhubarb are edible. In fact, leaves of this unusual and incredibly tart vegetable are toxic, so “leave” them alone!
To cut fresh stalks for use in cooked rhubarb crisp muffins, trim off the bottoms and the leaves and discard. Then cut the stalks into small chunks. Rhubarb is quite tart so I prefer to have smaller bits in with the sweet cake.
If you have frozen rhubarb, this recipe is an excellent way to make good use of it. Be sure to thaw it first in a colander and discard the excess juices before proceeding.
How to Make Rhubarb Muffins
- Combine dry ingredients (per recipe below) in a bowl and wet ingredients in a separate bowl.
- Create a well in the center of the flour mixture and pour in the wet ingredients.
- Stir until mostly moistened. Fold in rhubarb.
- Spoon batter into paper-lined or greased muffin tins to 2/3 full.
Optional Streusel Topping
Rhubarb is tart so adding a streusel topping adds a bit more sweetness. Get creative, stir in nuts, coconut or even oats and sprinkle over muffins.
Tips for Perfect Muffins
- Do not overmix, the batter should be slightly lumpy
- Do not overbake
- Fill muffin wells 2/3 full
- Tossing fruit with flour helps keep it evenly dispersed throughout the muffins
- Mini muffins will take about 10-12 minutes to bake
How Long Do Muffins Last?
Like most baked goods, rhubarb muffins taste best served warm and fresh from the oven.
Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to two days at room temperature or a week in the refrigerator. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing.
Freezer: Rhubarb crisp muffins can be frozen for up to four months. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or for 30 seconds in the microwave.
More Delicious Muffin Recipes
- Easy Banana Bran Muffins – easy and healthy!
- Banana Muffins – so moist
- Easy Pumpkin Muffins – an autumn classic
- Lemon Poppy Seed Muffins – always a favorite
- Banana Nut Crunch Muffins – kid-friendly
- 1 cup rhubarb chopped
- 1 ¾ cups flour all-purpose
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg beaten
- ¾ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- streusel topping below optional
- Preheat oven to 400°. Grease twelve muffin wells or line paper liners.
- Toss rhubarb with 1 tablespoon flour and set aside.
- Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
- In a small bowl, whisk egg, milk, vanilla and oil.
- Make a well in the dry ingredients and add the wet ingredients. Stir just until moistened.
- Shake of excess flour from rhubarb and fold into batter. Do not overmix.
- Fill each muffin well ⅔ full. Top with streusel topping below if using.
- Bake for 18 to 20 minutes or until a toothpick comes out clean.
- Remove from muffin pan and cool completely.
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons butter, 3 tablespoons brown sugar, 1/4 teaspoon cinnamon, 2 tablespoons pecans or chopped almonds. Sprinkle over muffins before baking. Nutrition information does not include topping.