Spring is the perfect time to bake with rhubarb’s vibrant, tangy flavor—and what better way to enjoy it than in a warm, tender muffin? Whether you love classic combinations or bold twists, these 18 rhubarb muffin recipes are bursting with seasonal charm. From streusel-topped delights to citrus-kissed treats, there’s a recipe here to satisfy every craving. Ready to bake your way through spring? Let’s dive in!
Classic Rhubarb Streusel Muffins
A perfect balance of tart and sweet, these rhubarb streusel muffins are a must-bake for summer. They’re tender, crumbly, and packed with juicy rhubarb bits.
Ingredients
– 1 1/2 cups all-purpose flour (sifted) – 1/2 cup granulated sugar (fine, for even mixing) – 1/4 cup light brown sugar (packed, for caramel notes) – 1/2 cup unsalted butter (cold, cubed) – 1/2 cup buttermilk (full-fat, for tangy moisture) – 1 large egg (farm-fresh, room temperature) – 1 tsp vanilla extract (pure, for depth) – 1 1/2 cups fresh rhubarb (diced into 1/4-inch pieces) – 1/2 tsp baking powder (fresh, for lift) – 1/4 tsp baking soda – 1/4 tsp kosher salt (fine, for even distribution)
Instructions
1. Preheat oven to 375°F. Line a 12-cup muffin tin with parchment liners. 2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. 3. Cut cold butter into the dry ingredients with a pastry cutter until pea-sized crumbs form. Tip: Work quickly to keep the butter cold. 4. In a separate bowl, whisk buttermilk, egg, and vanilla until smooth. 5. Fold the wet ingredients into the dry mixture until just combined—do not overmix. 6. Gently fold in diced rhubarb. Tip: Toss rhubarb in 1 tbsp flour to prevent sinking. 7. Divide batter evenly among muffin cups, filling each 3/4 full. 8. Sprinkle streusel topping (from reserved crumbs) generously over each muffin. 9. Bake for 20-22 minutes, or until tops are golden and a toothpick comes out clean. Tip: Rotate the pan halfway for even browning. Get ready for a muffin that’s crisp on top, moist inside, with bursts of tangy rhubarb. Serve warm with a dollop of whipped cream or alongside iced coffee for a lazy weekend treat.
Gluten-Free Rhubarb Almond Muffins
Just when you thought rhubarb season couldn’t get better, these gluten-free muffins prove otherwise. They’re tender, tangy, and packed with nutty almond flavor.
Ingredients
– 1 ½ cups finely ground almond flour
– ½ cup coconut sugar, lightly packed
– 1 tsp baking soda
– ¼ tsp fine sea salt
– 2 large farm-fresh eggs, room temperature
– ¼ cup melted coconut oil, slightly cooled
– 1 tsp pure vanilla extract
– 1 cup diced fresh rhubarb, tart and crisp
– ¼ cup sliced almonds, for topping
Instructions
1. Preheat oven to 350°F. Line a muffin tin with parchment liners.
2. In a large bowl, whisk almond flour, coconut sugar, baking soda, and sea salt until no lumps remain.
3. In another bowl, beat eggs, coconut oil, and vanilla until smooth. Tip: Room-temperature eggs blend easier.
4. Pour wet ingredients into dry ingredients. Stir until just combined. Overmixing makes dense muffins.
5. Fold in rhubarb gently. Distribute evenly for balanced flavor in every bite.
6. Divide batter evenly into 12 muffin cups. Sprinkle sliced almonds on top.
7. Bake for 22–25 minutes, until tops are golden and a toothpick comes out clean. Tip: Rotate pan halfway for even browning.
8. Cool in tin for 5 minutes, then transfer to a wire rack. Hint: These muffins are best warm, with a crisp almond crust and soft, jammy rhubarb pockets. Try them with a dollop of coconut yogurt.
Vegan Rhubarb Oatmeal Muffins
Earthy rhubarb and hearty oats come together in these vegan muffins—perfect for a quick breakfast or snack. They’re tangy, moist, and packed with fiber.
Ingredients
– 1 ½ cups rolled oats (old-fashioned for texture)
– 1 cup unsweetened almond milk (chilled)
– 1 cup diced fresh rhubarb (bright pink stalks)
– ½ cup maple syrup (dark, robust flavor)
– ⅓ cup coconut oil (melted, unrefined)
– 1 tsp vanilla extract (pure, high-quality)
– 1 ½ cups whole wheat flour (fine-ground)
– 1 tbsp baking powder (aluminum-free)
– ½ tsp salt (fine sea salt)
– 1 tsp cinnamon (freshly ground)
Instructions
1. Preheat oven to 375°F. Line a 12-cup muffin tin with parchment liners.
2. In a large bowl, combine rolled oats and almond milk. Let soak for 10 minutes to soften.
3. Fold in diced rhubarb, maple syrup, coconut oil, and vanilla extract. Mix until evenly distributed.
4. In a separate bowl, whisk whole wheat flour, baking powder, salt, and cinnamon.
5. Gently fold dry ingredients into wet ingredients until just combined—avoid overmixing for tender muffins.
6. Divide batter evenly among muffin cups, filling each ¾ full.
7. Bake for 22–25 minutes, until tops are golden and a toothpick inserted comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack.
Hearty and slightly tart, these muffins pair well with a dollop of coconut yogurt. The oats add chewiness, while the rhubarb keeps them refreshing—ideal for summer mornings.
Rhubarb and Strawberry Crumb Muffins
Rhubarb and strawberry crumb muffins bring tart-sweet balance in every bite, perfect for summer mornings. These tender muffins are topped with a buttery, crisp crumb for extra texture.
Ingredients
– 1 ½ cups all-purpose flour (sifted)
– ½ cup granulated sugar (fine, for even mixing)
– 1 ½ tsp baking powder (fresh, aluminum-free)
– ½ tsp kosher salt (fine grain)
– ½ cup whole milk (room temperature)
– 1 large egg (farm-fresh, lightly beaten)
– ¼ cup unsalted butter (melted, slightly cooled)
– 1 tsp pure vanilla extract (high-quality)
– 1 cup fresh rhubarb (diced into ¼-inch pieces)
– 1 cup fresh strawberries (hulled, diced small)
– ¼ cup light brown sugar (packed)
– 2 tbsp all-purpose flour (for crumb topping)
– 2 tbsp cold unsalted butter (cubed)
– ½ tsp ground cinnamon (freshly ground)
Instructions
1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. Whisk 1 ½ cups flour, granulated sugar, baking powder, and salt in a large bowl.
3. In another bowl, mix milk, egg, melted butter, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined—do not overmix.
5. Fold in rhubarb and strawberries gently to distribute evenly.
6. Divide batter evenly among muffin cups, filling each ¾ full.
7. Make crumb topping: Combine brown sugar, 2 tbsp flour, cinnamon, and cold butter. Rub with fingers until pea-sized crumbs form.
8. Sprinkle crumbs generously over each muffin.
9. Bake 20-22 minutes, or until tops are golden and a toothpick inserted comes out clean.
10. Cool in pan 5 minutes, then transfer to a wire rack.
One bite reveals juicy fruit pockets and a buttery crumb contrast. Serve warm with a dollop of whipped cream or freeze extras for quick breakfasts.
Lemon Rhubarb Poppy Seed Muffins
Overripe bananas and tart rhubarb team up for a bright, tangy-sweet muffin with a crunchy poppy seed finish. These are perfect for breakfast or an afternoon pick-me-up.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 tsp baking powder, aluminum-free
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup granulated sugar
- 1 large egg, room temperature
- ½ cup buttermilk, well-shaken
- ⅓ cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest, freshly grated
- 1 cup rhubarb, diced into ¼-inch pieces
- 1 tbsp poppy seeds
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with parchment liners.
- In a large bowl, whisk together sifted flour, baking powder, baking soda, and sea salt.
- In another bowl, beat sugar and egg until pale and slightly thickened, about 1 minute.
- Stir in buttermilk, melted butter, vanilla, and lemon zest until fully combined.
- Gently fold wet ingredients into dry ingredients until just incorporated—do not overmix.
- Toss rhubarb with 1 tbsp flour (from measured amount) to prevent sinking.
- Fold rhubarb and poppy seeds into batter until evenly distributed.
- Divide batter evenly among muffin cups, filling each ¾ full.
- Bake for 18-20 minutes, or until tops spring back when lightly pressed.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Hearty yet tender, these muffins balance tart rhubarb with citrusy lemon. Serve warm with a dollop of honey butter or crème fraîche for extra richness.
Rhubarb Cinnamon Swirl Muffins
Savor the perfect balance of tart and sweet with these Rhubarb Cinnamon Swirl Muffins. They’re tender, spiced, and packed with juicy rhubarb.
Ingredients
– 1 ½ cups all-purpose flour, sifted
– ½ cup granulated sugar, fine-textured
– 2 tsp baking powder, aluminum-free
– ½ tsp salt, fine sea
– 1 large egg, farm-fresh
– ½ cup whole milk, creamy
– ¼ cup unsalted butter, melted and slightly cooled
– 1 tsp pure vanilla extract, aromatic
– 1 cup fresh rhubarb, diced into ¼-inch pieces
– ¼ cup light brown sugar, packed
– 1 tbsp ground cinnamon, fragrant
Instructions
1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. In another bowl, beat the egg, then mix in milk, melted butter, and vanilla.
4. Pour wet ingredients into dry ingredients. Stir just until combined—overmixing creates tough muffins.
5. Gently fold in diced rhubarb.
6. In a small bowl, mix brown sugar and cinnamon for the swirl.
7. Fill each muffin cup halfway with batter. Sprinkle a teaspoon of cinnamon-sugar mix, then top with remaining batter.
8. Use a toothpick to swirl the cinnamon sugar into the batter for a marbled effect.
9. Bake for 20-22 minutes, until tops are golden and a toothpick comes out clean.
10. Cool in the pan for 5 minutes, then transfer to a wire rack.
Perfect for breakfast or a snack, these muffins boast a moist crumb and bursts of tangy rhubarb. Serve warm with a dollop of whipped cream for extra indulgence.
Rhubarb and White Chocolate Chip Muffins
Warm, tangy rhubarb and creamy white chocolate come together in these easy muffins. Perfect for breakfast or a sweet snack, they balance tart and richness in every bite.
Ingredients
– 1 ½ cups all-purpose flour, sifted for lightness
– ½ cup granulated sugar, fine-textured
– 1 tsp baking powder, aluminum-free
– ½ tsp baking soda
– ¼ tsp salt, fine sea
– 1 large egg, farm-fresh and room temperature
– ½ cup whole milk, slightly warmed
– ¼ cup unsalted butter, melted and cooled
– 1 tsp pure vanilla extract, bold and aromatic
– 1 cup fresh rhubarb, diced into ¼-inch pieces
– ½ cup white chocolate chips, high-quality and melty
Instructions
1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In another bowl, beat the egg lightly, then whisk in milk, melted butter, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined—do not overmix.
5. Fold in diced rhubarb and white chocolate chips, distributing evenly.
6. Divide batter evenly among muffin cups, filling each ¾ full.
7. Bake for 18–20 minutes, or until tops are golden and a toothpick inserted comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.
**Tip:** For extra moisture, toss rhubarb in 1 tbsp flour before folding in.
**Tip:** If using frozen rhubarb, thaw and pat dry to avoid excess liquid.
**Tip:** Sprinkle coarse sugar on batter before baking for a crunchy top.
Slightly crisp edges give way to a tender crumb studded with tart rhubarb and pockets of melted white chocolate. Serve warm with a dollop of whipped cream or alongside afternoon coffee.
Whole Wheat Rhubarb Honey Muffins
Vivid rhubarb and honey come together in these wholesome muffins, perfect for a quick breakfast or snack. The whole wheat flour adds a nutty depth, while the honey keeps them moist and tender.
Ingredients
- 1 ½ cups whole wheat flour, finely sifted
- 1 tsp baking soda, fresh and clump-free
- ½ tsp sea salt, finely ground
- ½ cup raw honey, thick and golden
- ⅓ cup melted coconut oil, unrefined and fragrant
- 2 large eggs, farm-fresh and room temperature
- 1 tsp pure vanilla extract, rich and aromatic
- 1 cup diced rhubarb, bright pink and crisp
- ¼ cup plain Greek yogurt, creamy and tangy
Instructions
- Preheat oven to 375°F. Line a muffin tin with parchment liners.
- In a large bowl, whisk together the whole wheat flour, baking soda, and sea salt until no lumps remain.
- In a separate bowl, combine the honey, melted coconut oil, eggs, and vanilla extract. Whisk vigorously for 1 minute until smooth and slightly frothy.
- Fold the wet ingredients into the dry ingredients with a spatula until just combined—do not overmix.
- Gently stir in the diced rhubarb and Greek yogurt until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each ¾ full.
- Bake for 18–20 minutes, or until the tops spring back when lightly pressed and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Dense yet tender, these muffins boast a subtle tang from the rhubarb and a caramelized sweetness from the honey. Serve warm with a dollop of whipped cream or a drizzle of extra honey for an indulgent twist.
Rhubarb and Ginger Spiced Muffins
Tart rhubarb and zesty ginger come together in these spiced muffins for a bold, comforting treat. They’re perfect for breakfast or an afternoon pick-me-up.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ½ cup granulated sugar, fine-textured
- 1 tsp baking powder, aluminum-free
- ½ tsp baking soda
- 1 tsp ground ginger, freshly ground
- ½ tsp cinnamon, fragrant
- ¼ tsp salt, fine sea salt
- 1 large egg, farm-fresh
- ½ cup buttermilk, full-fat
- ¼ cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 cup rhubarb, diced into ¼-inch pieces
- 2 tbsp crystallized ginger, finely chopped
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, ginger, cinnamon, and salt.
- In another bowl, beat the egg lightly, then whisk in buttermilk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients. Fold gently until just combined—do not overmix.
- Gently fold in rhubarb and crystallized ginger until evenly distributed.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Unexpectedly tender with a crisp top, these muffins balance tart rhubarb and spicy ginger. Serve warm with a smear of honey butter for extra indulgence.
Rhubarb and Orange Zest Muffins
Packed with bright flavors, these muffins balance tart rhubarb and zesty orange for a refreshing twist. They’re quick to make and perfect for breakfast or a snack.
Ingredients
- 1 ½ cups all-purpose flour, sifted for lightness
- ½ cup granulated sugar, fine-textured
- 2 tsp baking powder, aluminum-free
- ½ tsp kosher salt, flaky
- 1 large egg, farm-fresh and room temperature
- ½ cup whole milk, creamy and cold
- ¼ cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract, aromatic
- 1 cup fresh rhubarb, diced into ¼-inch pieces
- 1 tbsp orange zest, freshly grated
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, beat the egg lightly, then whisk in milk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients. Gently fold until just combined—avoid overmixing for tender muffins.
- Fold in rhubarb and orange zest until evenly distributed.
- Divide batter evenly among muffin cups, filling each ¾ full. Tap the tin lightly on the counter to remove air pockets.
- Bake for 18–20 minutes, until tops are golden and a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Keep these muffins fresh in an airtight container for up to 3 days. The rhubarb stays slightly tart, while the orange zest adds a sunny brightness. Serve warm with a dollop of whipped cream for extra indulgence.
Rhubarb and Coconut Flour Muffins
Savor the perfect balance of tart and sweet with these rhubarb and coconut flour muffins. They’re gluten-free, moist, and packed with bright flavor.
Ingredients
– 1 cup finely chopped fresh rhubarb, vibrant pink stalks – 1/2 cup creamy coconut flour, finely sifted – 1/4 cup rich coconut oil, melted and slightly cooled – 3 large farm-fresh eggs, room temperature – 1/3 cup pure maple syrup, golden and fragrant – 1 tsp vanilla extract, pure and aromatic – 1/2 tsp baking soda, fresh and active – 1/4 tsp sea salt, finely ground
Instructions
1. Preheat oven to 350°F. Line a muffin tin with parchment liners. 2. In a large bowl, whisk together coconut flour, baking soda, and sea salt until no lumps remain. 3. In another bowl, beat eggs, maple syrup, melted coconut oil, and vanilla until smooth. Tip: Room-temperature eggs blend more evenly. 4. Pour wet ingredients into dry ingredients. Stir until just combined. 5. Fold in chopped rhubarb gently to avoid overmixing. Tip: Toss rhubarb in a pinch of coconut flour to prevent sinking. 6. Divide batter evenly into 9 muffin cups, filling each 3/4 full. 7. Bake for 18–20 minutes, until tops are golden and a toothpick comes out clean. Tip: Rotate the pan halfway for even baking. 8. Cool in the tin for 5 minutes, then transfer to a wire rack. Best enjoyed warm, these muffins boast a tender crumb with juicy rhubarb bursts. Try them with a dollop of coconut yogurt for extra creaminess.
Rhubarb and Blueberry Yogurt Muffins
Combine rhubarb and blueberries for a tangy-sweet muffin that’s perfect for summer mornings. These yogurt-based muffins stay moist and tender, with a subtle tartness balanced by a golden-brown crumb.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ¾ cup granulated sugar, fine-textured
- 1 ½ tsp baking powder, aluminum-free
- ½ tsp kosher salt, coarse-grained
- ½ cup plain Greek yogurt, full-fat and creamy
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp pure vanilla extract, fragrant
- ¾ cup fresh rhubarb, diced into ¼-inch pieces
- ½ cup wild blueberries, small and juicy
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- Whisk sifted flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, mix yogurt, melted butter, egg, and vanilla until smooth. Tip: Avoid overmixing to keep muffins light.
- Fold wet ingredients into dry ingredients until just combined. A few lumps are fine.
- Gently stir in rhubarb and blueberries. Tip: Toss fruit in 1 tbsp flour to prevent sinking.
- Divide batter evenly among muffin cups, filling each ¾ full.
- Bake for 20–22 minutes, until tops spring back when pressed. Tip: Rotate pan halfway for even browning.
- Cool in tin for 5 minutes, then transfer to a wire rack.
Unwrap one while warm for a soft, jammy bite—the rhubarb softens into pockets of tartness, while blueberries burst with juice. Serve with a dollop of yogurt or honey for extra richness.
Rhubarb and Maple Syrup Muffins
Fragrant rhubarb and sweet maple syrup come together in these tender muffins. They’re perfect for breakfast or a midday snack.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ½ cup pure maple syrup, dark amber grade
- 1 cup diced fresh rhubarb, bright pink stalks
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, farm-fresh and room temperature
- 1 tsp vanilla extract, pure
- 1 tsp baking powder, aluminum-free
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup whole milk, full-fat
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with parchment liners.
- In a large bowl, whisk together sifted flour, baking powder, baking soda, and sea salt.
- In another bowl, beat eggs, melted butter, maple syrup, vanilla, and milk until smooth.
- Fold wet ingredients into dry ingredients until just combined—do not overmix.
- Gently fold in diced rhubarb, reserving a few pieces for topping.
- Divide batter evenly among muffin cups, filling each ¾ full. Top with reserved rhubarb.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Enjoy these muffins warm, with a crisp exterior and soft, moist crumb. The tart rhubarb balances the deep maple sweetness beautifully. Try serving them with a drizzle of extra maple syrup for an indulgent touch.
Rhubarb and Vanilla Bean Muffins
Zesty rhubarb and fragrant vanilla beans come together in these tender muffins. Perfect for a summer brunch or afternoon snack.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup granulated sugar, fine-grained
- 2 tsp baking powder, aluminum-free
- 1/2 tsp kosher salt, finely ground
- 1/2 cup whole milk, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, farm-fresh
- 1 tsp pure vanilla extract
- 1 vanilla bean, seeds scraped
- 1 cup rhubarb, diced into 1/4-inch pieces
- 2 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, melted butter, egg, vanilla extract, and vanilla bean seeds until smooth.
- Pour wet ingredients into dry ingredients. Gently fold until just combined—do not overmix.
- Fold in diced rhubarb, distributing evenly.
- Divide batter evenly among muffin cups, filling each 3/4 full.
- Sprinkle turbinado sugar over each muffin for a crunchy top.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Moist and tangy, these muffins balance sweet vanilla with rhubarb’s sharp bite. Serve warm with a dollop of whipped cream or alongside iced coffee for a refreshing contrast.
Rhubarb and Walnut Streusel Muffins
Unbelievably tender and tangy, these muffins balance sweet and tart with a crunchy walnut topping. Perfect for breakfast or a midday snack.
Ingredients
- 1 1/2 cups fresh rhubarb, diced into 1/4-inch pieces
- 1/2 cup chopped walnuts, lightly toasted
- 1 3/4 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large farm-fresh eggs, room temperature
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup light brown sugar, packed
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and salt.
- In another bowl, beat eggs, then mix in melted butter, milk, and vanilla until smooth.
- Fold wet ingredients into dry ingredients until just combined—avoid overmixing for tender muffins.
- Gently fold in diced rhubarb until evenly distributed.
- Divide batter evenly among muffin cups, filling each 2/3 full.
- In a small bowl, mix brown sugar, cinnamon, and toasted walnuts for the streusel.
- Sprinkle streusel generously over each muffin, pressing lightly to adhere.
- Bake for 20-22 minutes, or until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
These muffins boast a moist crumb with bursts of tart rhubarb and a buttery, nutty crunch. Serve warm with a dollop of whipped cream for extra indulgence.
Rhubarb and Apple Cinnamon Muffins
Unlock the perfect balance of tart and sweet with these rhubarb and apple cinnamon muffins. They’re tender, spiced, and packed with seasonal flavor.
Ingredients
– 1 ½ cups all-purpose flour, sifted for lightness – ½ cup granulated sugar, fine-textured – 1 tsp baking powder, aluminum-free – ½ tsp baking soda – 1 tsp ground cinnamon, freshly grated – ½ tsp salt, fine sea – 1 large egg, farm-fresh and room temp – ½ cup whole milk, creamy and cold – ¼ cup unsalted butter, melted and slightly cooled – 1 tsp pure vanilla extract, bold and smooth – 1 cup rhubarb, diced into ¼-inch pieces – 1 cup apple, peeled and finely chopped (like Granny Smith) – 2 tbsp turbinado sugar, for crunchy topping
Instructions
1. Preheat oven to 375°F. Line a 12-cup muffin tin with parchment liners. 2. Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. 3. In another bowl, beat egg, milk, melted butter, and vanilla until smooth. Tip: Don’t overmix—small lumps are fine. 4. Fold wet ingredients into dry until just combined. 5. Gently stir in rhubarb and apple. Tip: Toss fruit in 1 tbsp flour first to prevent sinking. 6. Divide batter evenly among muffin cups. Sprinkle turbinado sugar on top. 7. Bake 18–22 minutes, until tops spring back when pressed. Tip: Rotate pan halfway for even browning. 8. Cool in pan 5 minutes, then transfer to a wire rack. Oozing with juicy fruit and warm cinnamon, these muffins are best served slightly warm. The turbinado sugar adds a delightful crunch against the soft crumb.
Rhubarb and Dark Chocolate Chunk Muffins
Dense yet tender, these rhubarb and dark chocolate chunk muffins strike the perfect balance between tart and sweet. They’re a must-bake for summer brunches or afternoon snacks.
Ingredients
- 1 ½ cups all-purpose flour, sifted for lightness
- ¾ cup granulated sugar, fine-textured
- ½ tsp baking soda, fresh and potent
- ½ tsp kosher salt, flaky and coarse
- 1 large egg, farm-fresh and room temperature
- ½ cup buttermilk, tangy and well-shaken
- ¼ cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract, aromatic and high-quality
- 1 cup rhubarb, diced into ¼-inch pieces
- ¾ cup dark chocolate chunks, 70% cacao and roughly chopped
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with parchment liners.
- In a large bowl, whisk together flour, sugar, baking soda, and salt until evenly combined.
- In another bowl, beat the egg lightly, then whisk in buttermilk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients. Fold gently until just combined—overmixing toughens the batter.
- Gently fold in rhubarb and dark chocolate chunks, distributing evenly.
- Scoop batter into prepared muffin cups, filling each ¾ full for even rising.
- Bake for 18–20 minutes, until tops spring back when lightly pressed and edges are golden.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Unmistakably moist with pockets of molten chocolate, these muffins shine with rhubarb’s bright tang. Serve warm with a dollop of crème fraîche for extra indulgence.
Rhubarb and Cream Cheese Filled Muffins
Every baker needs a standout muffin recipe, and this one delivers. Tangy rhubarb meets creamy cheese filling in a perfect balance.
Ingredients
– 1 ½ cups all-purpose flour, sifted for lightness – ½ cup granulated sugar, fine-textured – 1 tsp baking powder, aluminum-free – ½ tsp salt, finely ground – 1 large egg, farm-fresh and room temperature – ½ cup whole milk, creamy and cold – ¼ cup unsalted butter, melted and slightly cooled – 1 tsp pure vanilla extract, aromatic – 1 cup rhubarb, diced into ¼-inch pieces – 4 oz cream cheese, softened to room temperature – 2 tbsp powdered sugar, lightly packed
Instructions
1. Preheat oven to 375°F. Line a muffin tin with 9 paper liners. 2. Whisk flour, sugar, baking powder, and salt in a large bowl. 3. In another bowl, beat egg, milk, melted butter, and vanilla until smooth. Tip: Don’t overmix—lumps are fine. 4. Fold wet ingredients into dry until just combined. 5. Gently stir in rhubarb. 6. In a small bowl, mix cream cheese and powdered sugar until smooth. 7. Fill each muffin liner halfway with batter. 8. Add 1 tsp cream cheese mixture to the center of each. 9. Top with remaining batter, covering filling completely. Tip: Use a spoon to seal edges to prevent leakage. 10. Bake 20-22 minutes until tops are golden and a toothpick comes out clean. Tip: Rotate pan halfway for even browning. 11. Cool in tin 5 minutes, then transfer to a rack. One bite reveals a tender crumb with bursts of tart rhubarb. The cream cheese center stays luxuriously soft—serve warm with a dusting of powdered sugar.
Summary
Delightful, isn’t it? With 18 flavorful rhubarb muffin recipes, spring baking just got a whole lot sweeter. Whether you’re craving classic combos or bold twists, there’s a muffin here for everyone. Don’t forget to try a recipe (or two!), leave a comment with your favorite, and share the love on Pinterest. Happy baking!
