Go Back

Rhubarb Muffins

Rhubarb muffins are tender quick-bread style muffins with visible pink rhubarb pieces and golden domed tops. The batter comes together fast, then bakes until a toothpick tests clean.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
cooling 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 egg
  • 1 cup milk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Rhubarb
  • 1.5 cup fresh rhubarb, finely diced
Topping
  • 1 Cinnamon sugar for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 400°F and line a 12-cup muffin tin with paper liners. Set the tin aside so it’s ready for filling.
  2. Whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl until evenly blended. Leave no visible clumps of baking powder or salt.
  3. Beat egg, milk, vegetable oil, and vanilla extract in a separate bowl until combined. The mixture should look smooth and uniform.
Mix and fill
  1. Pour the wet ingredients into the dry ingredients and stir until just moistened. Stop as soon as no dry flour streaks remain for tender muffins.
  2. Gently fold in fresh rhubarb, finely diced. Keep the batter thick so the pink pieces stay visible.
  3. Divide batter among muffin cups, filling each about 2/3 full, then sprinkle with cinnamon sugar for topping. Aim for an even layer so domed tops bake consistently.
Bake and cool
  1. Bake at 400°F for 18-20 minutes until golden and a toothpick comes out clean. The tops should spring back lightly when touched.
  2. Cool in the pan for 5 minutes before transferring to a wire rack. This brief rest sets the crumb without steaming the bottoms.

Notes

For the most visible pink rhubarb, dice it finely and fold gently—overmixing can streak the batter. Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days; freeze up to 2 months. For a lower-sugar option, reduce sugar to 1/2 cup and increase cinnamon sugar topping slightly for flavor without changing the bake time.