Rhubarb Muffins

If there’s one thing that makes me feel like spring has officially arrived, it’s a tray of warm, homemade Rhubarb Muffins fresh out of the oven. These Rhubarb Muffins are everything you crave in a seasonal bake: soft, moist, tangy, and kissed with a cinnamon streusel that adds just the right crunch. Whether you’re picking fresh rhubarb from the garden or grabbing it at your local market, these Rhubarb Muffins will become your go-to treat. Bursting with tart rhubarb and nutty walnut chunks, these Rhubarb Muffins are the perfect breakfast, brunch, or afternoon snack.

Why You’ll Love These Rhubarb Muffins

• Moist and flavorful – Buttermilk and oil keep them tender.
• Sweet and tart – Brown sugar meets zesty rhubarb in every bite.
• Perfect crunch – Streusel topping adds cinnamon-sugar magic.
• Freezer-friendly – Make ahead for busy mornings.
• Crowd-pleaser – Even rhubarb skeptics can’t resist them.

Ingredients for Rhubarb Muffins

Let’s break down what you’ll need:

Muffins:

• 2 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ cups brown sugar
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups diced rhubarb
• ½ cup chopped walnuts

Streusel Topping:

• ⅓ cup white sugar
• 1 tablespoon melted butter
• 1 teaspoon ground cinnamon

How to Make Rhubarb Muffins – Step-by-Step

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two standard 12-cup muffin pans or line them with paper muffin liners.

Step 2:

Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

Step 3:

Make the Wet Mixture
In a separate large bowl, beat together brown sugar, buttermilk, oil, egg, and vanilla extract using an electric mixer until smooth and creamy.

Step 4:

Combine Wet and Dry
Pour the dry mixture into the wet and stir by hand just until the flour is blended in don’t overmix!

Step 5:

Fold in Rhubarb and Walnuts
Gently fold in the diced rhubarb and chopped walnuts.

Step 6:

Fill the Muffin Cups
Spoon the batter into the prepared muffin cups, filling each one nearly to the top.

Step 7:

Make the Streusel
In a small bowl, combine white sugar, melted butter, and cinnamon. Sprinkle about a teaspoon of streusel on top of each muffin.

Step 8: Bake
Bake for about 25 minutes or until the tops spring back when lightly pressed.

Step 9: Cool and Serve
Let the muffins cool in the pan for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

Storage & Freezing Tips

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keep up to 5 days (best slightly warmed).
• Freeze: Wrap cooled muffins individually in plastic and store in a zip-top bag for up to 3 months.

Variations & Substitutions

• No walnuts? Try pecans or leave them out entirely.
• No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and let sit 5 minutes.
• Add-ins: Fold in a handful of white chocolate chips or shredded coconut.

Strawberry Rhubarb Pie Filling

Strawberry Rhubarb Pie

FAQs About Rhubarb Muffins

Can I use frozen rhubarb?
Yes, just thaw and drain it well before folding into the batter.

Do I need to peel rhubarb?
Nope! Just trim the ends and dice it. Peeling removes color and flavor.

Can I make mini muffins?
Yes reduce the baking time to 12–15 minutes and watch closely.

Chef’s Thoughts

I bake these Rhubarb Muffins every spring when rhubarb is overflowing in the garden. The tangy fruit, paired with the brown sugar richness and cinnamon topping, creates something cozy and nostalgic like Grandma’s kitchen on a sunny morning. They’re simple, satisfying, and always a conversation starter when shared.

What to Serve with Rhubarb Muffins

• A hot mug of black tea or coffee
• A dollop of whipped cream or vanilla yogurt
• A side of scrambled eggs for a complete breakfast