Why You’ll Love This Recipe

I love these Rhubarb Muffins because they’re tender and moist without being overly sweet. The rhubarb softens as it bakes and gives me little pockets of tart, juicy flavor throughout every muffin.

I also like how easy the batter is to prepare. I can have these muffins ready for the oven without complicated techniques or special equipment.

The crunchy cinnamon-sugar topping is another favorite part for me. It adds sweetness and texture while complementing the slightly tart rhubarb underneath.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream or plain Greek yogurt
1 1/2 cups fresh rhubarb, diced

For the Topping

1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons cold unsalted butter

Directions

1. Prepare the Oven and Muffin Pan

I preheat my oven to 375°F (190°C). I line a standard 12-cup muffin pan with paper liners or lightly grease each cup.

2. Prepare the Rhubarb

I wash and dry the rhubarb stalks before trimming the ends and cutting them into small pieces.

I try to keep the pieces relatively small and evenly sized so I get rhubarb throughout every muffin.

3. Mix the Dry Ingredients

In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.

I set the mixture aside while I prepare the wet ingredients.

4. Cream the Butter and Sugar

In a large mixing bowl, I beat the softened butter with the granulated sugar and brown sugar until light and creamy.

I add the eggs one at a time, mixing after each addition. Then I stir in the vanilla extract.

5. Add the Sour Cream

I mix the sour cream or Greek yogurt into the wet ingredients until smooth.

The sour cream is one of the ingredients I rely on to give these muffins their soft, moist texture.

6. Finish the Batter

I gradually add the dry ingredients to the wet mixture and stir just until combined.

I gently fold in the diced rhubarb. I avoid overmixing because I want the muffins to remain light and tender.

7. Fill the Muffin Pan

I divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.

8. Make the Topping

I combine the brown sugar, cinnamon, and flour in a small bowl. I cut in the cold butter until the mixture forms coarse crumbs.

I sprinkle the topping evenly over the muffin batter.

9. Bake

I bake the muffins for about 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion comes out clean or with a few moist crumbs.

10. Cool

I let the muffins cool in the pan for about 5–10 minutes before transferring them to a wire rack.

I enjoy them slightly warm or let them cool completely before storing.

Servings and Timing

I get approximately 12 standard-size muffins from this recipe.

Prep time: 15 minutes
Bake time: 18–22 minutes
Cooling time: 10 minutes
Total time: about 45 minutes
Servings: 12 muffins

Variations

Strawberry Rhubarb Muffins

I replace about half of the rhubarb with diced fresh strawberries. The sweet strawberries balance the tart rhubarb and give me a classic spring flavor combination.

Rhubarb Walnut Muffins

I fold about 1/2 cup of chopped walnuts into the batter along with the rhubarb. I like the extra crunch and slightly nutty flavor.

Rhubarb Pecan Muffins

I add chopped pecans to the batter or mix them into the crumb topping. This gives my muffins a richer, crunchier finish.

Orange Rhubarb Muffins

I add fresh orange zest to the batter. The citrus works particularly well with the tart flavor of rhubarb and makes the muffins taste even brighter.

Rhubarb Muffins With Glaze

Instead of the crumb topping, I bake the muffins plain and drizzle them with a simple powdered sugar glaze after they have completely cooled.

Storage/Reheating

I store completely cooled Rhubarb Muffins in an airtight container at room temperature for about 2 days. Since rhubarb adds moisture, I avoid keeping them at room temperature for too long.

For longer storage, I refrigerate the muffins in an airtight container for up to 5 days.

I can also freeze them for up to 3 months. I wrap individual muffins or place them in a freezer-safe container, then thaw them at room temperature when I’m ready to eat them.

To reheat a muffin, I microwave it for about 10–15 seconds. I can also warm several muffins in a low oven until they’re heated through.

FAQs

Can I use frozen rhubarb for Rhubarb Muffins?

Yes. I can use frozen rhubarb when fresh rhubarb isn’t available. I usually add it while still frozen or only partially thawed and avoid adding excess liquid to the batter.

Do I need to peel rhubarb before making muffins?

Usually, I don’t peel rhubarb. I wash the stalks thoroughly, trim the ends, and dice them. If I have particularly large or tough stalks with stringy outer fibers, I can remove those fibers before chopping.

Why are my Rhubarb Muffins soggy?

Too much moisture or oversized pieces of rhubarb can make the muffins overly wet. I measure the rhubarb carefully, cut it into small pieces, and make sure I don’t add excess liquid if I’m using frozen rhubarb.

Can I make Rhubarb Muffins ahead of time?

Yes. I can make them a day before serving and store them in an airtight container. For longer make-ahead storage, I prefer freezing the muffins and thawing them as needed.

How do I know when Rhubarb Muffins are done?

I look for lightly golden tops that spring back gently when touched. I also insert a toothpick into the muffin portion rather than directly into a piece of rhubarb. When it comes out clean or with only a few moist crumbs, I know my muffins are ready.

Conclusion

Rhubarb Muffins are one of my favorite ways to enjoy fresh rhubarb during spring and early summer. I love the contrast between the sweet, tender muffin and the tart pieces of rhubarb, especially when everything is finished with a buttery cinnamon topping.

Rhubarb Muffins

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Rhubarb Muffins are soft, moist muffins filled with tart pieces of fresh rhubarb and topped with a buttery cinnamon-sugar crumble. Their balance of sweet and tangy flavors makes them a delicious spring breakfast, brunch, or snack.

Author: Laura
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 45 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the cups.
Wash and dry the rhubarb, trim the ends, and dice the stalks into small, evenly sized pieces.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
Mix in the sour cream or plain Greek yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the diced rhubarb, taking care not to overmix.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
For the topping, combine the brown sugar, cinnamon, and flour in a small bowl. Cut in the cold butter until coarse crumbs form, then sprinkle the mixture evenly over the muffin batter.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion comes out clean or with a few moist crumbs.
Cool the muffins in the pan for 5–10 minutes, then transfer them to a wire rack. Serve slightly warm or cool completely before storing.

Notes

For strawberry rhubarb muffins, replace about half of the rhubarb with diced fresh strawberries.
Add about 1/2 cup chopped walnuts or pecans for extra crunch.
Fresh orange zest can be added to the batter for a bright citrus flavor.
Frozen rhubarb can be used without fully thawing it. Avoid adding accumulated liquid to the batter.
Rhubarb usually does not need to be peeled, but tough or stringy outer fibers can be removed from larger stalks.
Cut the rhubarb into small pieces and measure carefully to prevent excess moisture from making the muffins soggy.
Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze muffins in a freezer-safe container for up to 3 months and thaw at room temperature.
Reheat an individual muffin in the microwave for about 10–15 seconds or warm several muffins briefly in a low oven.

Nutrition

Serving Size: 1 muffin
Calories: 275 kcal
Sugar: 22 g
Sodium: 245 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 62 mg