Description
These soft, fluffy rhubarb muffins are the perfect balance of tart and sweet. Made with fresh rhubarb, buttermilk, and a touch of vanilla, they’re easy to prepare and ideal for breakfast, brunch, or a cozy snack. Whether you’re using up seasonal produce or simply want a break from the usual muffin flavors, this recipe delivers moist texture, bold flavor, and a bakery-style finish every time. Serve warm with tea, coffee, or a dollop of yogurt on the side. These are the kind of muffins you’ll want to bake on repeat.
Ingredients
- 1½ cups chopped fresh rhubarb
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- Coarse sugar for topping (optional)
Instructions
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Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
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In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
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In another bowl, whisk sugar and egg. Add buttermilk, oil, and vanilla.
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Combine wet and dry ingredients until just mixed.
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Fold in chopped rhubarb gently.
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Scoop batter into muffin cups ¾ full. Sprinkle coarse sugar if desired.
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Bake for 18–22 minutes until golden and a toothpick comes out clean.
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Cool on a wire rack. Serve warm or store for later.
Notes
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Don’t overmix the batter—just stir until combined.
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Fresh rhubarb is best, but frozen (drained) also works well.
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Resting the batter 10 minutes before baking can help with rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210