Rhubarb Muffins Recipe

Soft, moist, and packed with tangy rhubarb, these muffins are the perfect blend of sweet and tart. With a tender crumb and a hint of cinnamon, they make a delightful breakfast treat or afternoon snack. Plus, they’re incredibly easy to make!

Why You’ll Love This Recipe

• Burst of Flavor: The tart rhubarb pairs beautifully with a sweet muffin base.
• Easy to Make: No complicated steps—just mix, bake, and enjoy!
• Perfect for Any Time: Great for breakfast, brunch, or a quick snack.

Pure Comfort

Nothing beats the warmth of a freshly baked muffin. These rhubarb muffins bring a nostalgic, homey feeling with every bite.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon

Wet Ingredients

• 1 cup sour cream (or Greek yogurt)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Add-ins

• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts (optional)
• 2 tbsp brown sugar (for topping)

What You Need

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Paper liners (optional)

Time to Cook

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes

Steps to Make It

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Combine Wet Ingredients

In another bowl, mix sour cream, oil, eggs, and vanilla until smooth.

4. Fold in Rhubarb

Gently fold the diced rhubarb and walnuts (if using) into the dry ingredients.

5. Mix Batter

Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.

6. Fill Muffin Cups

Scoop batter into the muffin tin, filling each about 3/4 full. Sprinkle brown sugar on top.

7. Bake

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Make It Perfect

• Don’t Overmix: Stir until just combined to keep muffins light.
• Use Fresh Rhubarb: Frozen rhubarb works but may need extra draining.
• Even Baking: Rotate the muffin tin halfway through baking.

Mix It Up

• Add a Streusel Topping: Mix 1/4 cup flour, 2 tbsp sugar, and 2 tbsp butter for a crumbly topping.
• Make it Healthier: Swap half of the flour for whole wheat.
• Try Different Fruits: Substitute rhubarb with strawberries or blueberries.

Perfect Partners

Pair these muffins with a hot cup of coffee, a refreshing smoothie, or a dollop of yogurt.

Busy Day Hero

Make the batter ahead of time and refrigerate overnight for easy morning baking.

Work Ahead

Bake and freeze these muffins for a quick snack anytime!

Save Some For Later

Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Everyone’s Happy

Kids and adults alike will love these soft, tangy muffins with a hint of sweetness.

Good For You Too

Rhubarb is a great source of fiber and vitamin K, making these muffins a slightly nutritious indulgence.

Easy Clean Up

Use paper liners to minimize mess, and wash bowls while muffins bake.

Switch It Up

Add a lemon glaze for extra zing or mix in chocolate chips for a sweeter touch.

Simply Perfect

Simple ingredients, big flavors—these rhubarb muffins are an easy favorite.

FAQs

1. Can I use frozen rhubarb?

Yes! Just thaw and drain it well before using.

2. How do I make these dairy-free?

Use dairy-free yogurt or coconut cream instead of sour cream.

3. Can I use whole wheat flour?

Yes, but the texture may be denser. Try half whole wheat and half all-purpose.

4. How do I prevent muffins from sticking?

Use paper liners or grease the muffin tin well.

5. Can I make mini muffins?

Yes, bake at 375°F for about 12-15 minutes.

6. What can I substitute for eggs?

Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) or applesauce.

7. How do I make them sweeter?

Increase sugar by 1/4 cup or drizzle with honey after baking.

Conclusion

These rhubarb muffins are the perfect mix of sweet and tart, making them a must-try treat. Whether you enjoy them fresh from the oven or save some for later, they’re bound to be a new favorite in your kitchen.

More Delicious Treats to Try

If you loved these rhubarb muffins, you’ll definitely enjoy other delightful baked goods. For a unique twist, try this churro cheesecake, blending the crispiness of churros with creamy cheesecake. If you’re a fan of fruit-based treats, this strawberry purée recipe is perfect for adding a fresh, sweet touch to your desserts. Looking for a quick and easy breakfast option? These mini pancakes are a great choice! And if you crave a rich and indulgent dessert, you won’t want to miss this brookie recipe, a heavenly mix of brownie and cookie. Finally, for a fun and crispy dessert, try these crispy strawberry cheesecake wontons—a perfect balance of crunch and sweetness. Happy baking!

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