As spring arrives, the desire to bake sweet treats that capture the essence of the season grows. One ingredient that embodies the spirit of spring is rhubarb, with its tart flavor and vibrant color. Whether you’re a seasoned baker or a newcomer to the world of baking, rhubarb muffins are a delightful way to showcase this seasonal superstar. In this article, we’ll dive into 18 flavorful rhubarb muffin recipes that will elevate your spring baking game.
From classic streusel-topped muffins to innovative combinations featuring strawberries, lemons, and more, these recipes offer something for every taste bud. Whether you’re looking for gluten-free, vegan, or simply delicious options, we’ve got you covered with a range of variations to suit your dietary needs and preferences.
Classic Rhubarb Streusel Muffins
Classic Rhubarb Streusel Muffins: A sweet and tangy breakfast or snack option that showcases the unique flavor of rhubarb.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup chopped fresh rhubarb
– 1/2 cup streusel topping (see below)
– Confectioners’ sugar, for dusting
Streusel Topping:
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and chopped rhubarb.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Top each muffin with streusel topping.
7. Bake for 20-25 minutes or until golden brown.
Gluten-Free Rhubarb Almond Muffins
Brighten up your morning with these moist and flavorful gluten-free muffins, packed with sweet rhubarb and crunchy almonds. Perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup fresh rhubarb, diced
– 1/2 cup sliced almonds
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, granulated sugar, and brown sugar.
3. In a large bowl, combine melted butter, eggs, diced rhubarb, sliced almonds, vanilla extract, baking powder, and salt. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 20-25 minutes
Vegan Rhubarb Oatmeal Muffins
Start your day with a delicious and wholesome treat that combines the natural sweetness of rhubarb with the warm comfort of oatmeal. These moist and flavorful muffins are perfect for breakfast or a snack.
Ingredients:
– 1 1/2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 cup vegan butter, melted
– 1/2 cup non-dairy milk
– 1 egg replacement (such as flaxseed or chia seeds)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup diced fresh rhubarb
– Optional: chopped nuts or seeds for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together oats, flour, sugar, and baking powder.
3. Add melted vegan butter, non-dairy milk, egg replacement, and salt. Whisk until combined.
4. Fold in diced rhubarb and optional nuts or seeds (if using).
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool before serving.
Cooking Time: 20-22 minutes
Rhubarb and Strawberry Crumb Muffins
Add a sweet and tangy twist to your morning routine with these delicious muffins, featuring the perfect balance of rhubarb and strawberry flavors.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 1 cup chopped fresh rhubarb
– 1/2 cup sliced strawberries
– Crumb topping (see below)
Crumb Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and milk. Stir until just combined.
4. Fold in chopped rhubarb and sliced strawberries.
5. Divide batter evenly among muffin cups.
6. Top each muffin with crumb topping (see below).
7. Bake for 20-25 minutes or until golden brown.
Tips:
– Use fresh rhubarb for the best flavor.
– Don’t overmix the batter.
– These muffins freeze well, making them perfect for a quick breakfast on-the-go.
Lemon Rhubarb Poppy Seed Muffins
Brighten up your morning with these citrusy, sweet, and tangy muffins that combine the flavors of lemon, rhubarb, and poppy seeds. Perfect for a weekend brunch or as a snack on-the-go.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1/2 cup chopped fresh rhubarb
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, Greek yogurt, lemon juice, and chopped rhubarb. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in poppy seeds.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Rhubarb Cinnamon Swirl Muffins
Start your day with a sweet and tangy treat that combines the flavors of rhubarb and cinnamon. These muffins are perfect for a breakfast or brunch gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb, diced (about 2 stalks)
– 1 tablespoon ground cinnamon
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the diced rhubarb and ground cinnamon.
6. Divide the batter evenly among the muffin cups.
7. Roll out the remaining batter into a thin sheet. Cut into 1-inch strips.
8. Place a strip on top of each muffin, forming a swirl pattern.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Rhubarb and White Chocolate Chip Muffins
These muffins combine the natural tartness of rhubarb with the creamy sweetness of white chocolate chips, creating a unique and delicious flavor combination.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb chunks
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and rhubarb chunks.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in white chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Whole Wheat Rhubarb Honey Muffins
These sweet and tangy muffins combine the natural sweetness of honey with the tartness of rhubarb, all wrapped up in a wholesome whole wheat package. Perfect for a breakfast or brunch treat.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb, diced and cooked until tender
– 2 tablespoons honey
– 1/2 cup milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, cooked rhubarb, honey, and milk. Stir until just combined; do not overmix.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Rhubarb and Ginger Spiced Muffins
These muffins are a perfect blend of sweet and tangy, with the added warmth of ginger and the crunch of rhubarb. They’re perfect for a breakfast treat or a snack to brighten up your day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup diced rhubarb (fresh or frozen)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, ginger, and salt.
3. In a large bowl, whisk together melted butter, egg, and rhubarb.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Rhubarb and Orange Zest Muffins
Brighten up your morning with these sweet and tangy muffins, bursting with the flavors of rhubarb and orange.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb, diced
– 1 tablespoon orange zest
– 2 tablespoons freshly squeezed orange juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, diced rhubarb, orange zest, and orange juice.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Rhubarb and Coconut Flour Muffins
These moist and flavorful muffins combine the tartness of rhubarb with the nutty goodness of coconut flour, perfect for a quick breakfast or snack.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup chopped fresh rhubarb
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together coconut flour, sugar, and salt.
3. Add melted butter, eggs, and vanilla extract to the dry ingredients. Stir until smooth.
4. Fold in chopped rhubarb.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Rhubarb and Blueberry Yogurt Muffins
Brighten up your morning with these deliciously tangy and sweet muffins, featuring the perfect balance of rhubarb’s tartness and blueberries’ natural sweetness.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup plain yogurt
– 1 large egg
– 1/2 cup milk
– 1/4 cup unsalted butter, melted
– 1 cup fresh rhubarb, diced
– 1 cup fresh blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine yogurt, egg, milk, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in diced rhubarb and blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Rhubarb and Maple Syrup Muffins
Rhubarb and Maple Syrup Muffins: A Sweet and Tangy Treat
These moist and flavorful muffins combine the tartness of rhubarb with the richness of maple syrup, perfect for a breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb, diced
– 2 tablespoons pure maple syrup
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and vanilla extract. Add the dry ingredients and stir until just combined.
4. Fold in the diced rhubarb and maple syrup.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Allow to cool before dusting with confectioners’ sugar, if desired.
Cook Time: 20-25 minutes
Rhubarb and Vanilla Bean Muffins
These moist and flavorful muffins combine the natural tartness of rhubarb with the warmth of vanilla bean, making them a perfect breakfast or snack option.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb chunks (fresh or frozen)
– 1/2 vanilla bean, split lengthwise
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and vanilla bean seeds.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in rhubarb chunks.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Rhubarb and Walnut Streusel Muffins
A sweet and tangy combination of flavors, these muffins are perfect for a springtime treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup rhubarb, diced
– 1/2 cup chopped walnuts
– 1 large egg
– Streusel topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, rhubarb, walnuts, and egg to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Prepare streusel topping (see below). Sprinkle over each muffin.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup cold unsalted butter, cut into small pieces
Mix until crumbly. Use immediately.
Rhubarb and Apple Cinnamon Muffins
These moist and flavorful muffins combine the tartness of rhubarb with the sweetness of apples, all wrapped up in a warm cinnamon package. Perfect for breakfast or a snack, these muffins are sure to become a new favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup diced apples (about 2 medium-sized)
– 1 cup diced rhubarb (about 1 medium-sized stalk)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
3. Add melted butter, egg, diced apples, and rhubarb to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until tops are golden brown.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Rhubarb and Dark Chocolate Chunk Muffins
Rhubarb and Dark Chocolate Chunk Muffins: A sweet and tangy combination that’s perfect for springtime baking!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1 cup fresh rhubarb, chopped (about 2 stalks)
– 1 cup dark chocolate chunks (at least 60% cocoa)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, buttermilk, and chopped rhubarb. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in dark chocolate chunks.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Rhubarb and Cream Cheese Filled Muffins
Add a burst of sweet and tangy flavor to your morning routine with these delightful muffins, packed with tender rhubarb and cream cheese filling.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 1 cup diced rhubarb (about 2 stalks)
– 8 ounces cream cheese, softened
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in diced rhubarb.
6. Divide batter evenly among muffin cups.
7. Place a tablespoon of cream cheese mixture on top of each batter mound (see note).
8. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Summary
Get ready to spring into baking with these 18 flavorful rhubarb muffin recipes! From classic streusel to vegan and gluten-free options, there’s something for everyone. Try pairing rhubarb with strawberries, lemon, or white chocolate chips for a sweet and tangy treat. Or go bold with ginger and orange zest for a spicy kick. With whole wheat, coconut flour, and dark chocolate chunks on the menu, you’ll never get bored of this tart-totally delicious ingredient. Whether you’re a beginner or an experienced baker, these recipes are sure to bring a burst of springtime flavor to your table.
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