Rhubarb Muffins Recipe
These Rhubarb Muffins are tender, moist, and packed with tart, juicy rhubarb pieces. Topped with a light cinnamon-sugar crunch, they make a perfect breakfast, snack, or afternoon treat. Delicious on their own or paired with a smear of butter.
Print
Pin
Servings: 12
Equipment
- 12-cup muffin pan
- Paper muffin liners (optional)
- Mixing bowls (small and large)
- Whisk and spatula
- Cooling Rack
- Spoon or ice cream scoop
Ingredients
For Muffins
- 1¾ cups all-purpose flour plus extra for tossing rhubarb
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- ¾ cup Greek yogurt or sour cream
- 2 tsp vanilla extract
- 2 cups diced rhubarb
Optional Streusel Topping
- ⅓ cup sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter
Instructions
- Preheat Oven: Set oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a large bowl, whisk together yogurt, milk, oils, eggs, brown sugar, granulated sugar, and vanilla until smooth.
- Toss Rhubarb: Lightly toss diced rhubarb with 1–2 tsp flour to prevent sinking.
- Combine Batter: Gently fold dry ingredients into wet mixture until just combined. Carefully fold in rhubarb. Avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Using a spoon or ⅓-cup measuring cup, evenly divide batter among the muffin cups.
- Add Streusel (Optional): In a small bowl, mix sugar, cinnamon, and melted butter. Sprinkle about 1 tsp over each muffin.
- Bake: Bake 20–25 minutes, or until tops are lightly golden and a toothpick inserted comes out clean.
- Cool: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Flavor Tip: For extra flavor, add ½ tsp freshly grated nutmeg or a pinch of ground ginger to the batter.
- Make Ahead: Muffins can be baked in advance and stored in an airtight container at room temperature for 2–3 days or refrigerated up to 5 days.
- Freezing: Wrap cooled muffins individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Substitutions: You can swap Greek yogurt for sour cream or buttermilk. For a nutty twist, fold in ½ cup chopped walnuts.
- Serving Suggestion: Enjoy warm with butter or cream cheese, or chilled as a sweet snack.