I’m always on the hunt for something new to do with rhubarb, beyond my go to desserts. Rhubarb Muffins are quickly becoming my next go to. They give you that sweet-tart tang of rhubarb without the overly sweet, decadent dessert. They are my healthy way to bring rhubarb to breakfast. There’s something comforting about warm muffins fresh out of the oven—especially when they’re packed with tangy rhubarb and just the right touch of sweetness. These homemade rhubarb muffins are a delicious way to use up your rhubarb harvest and make any morning feel a little more special.
Whether you’re enjoying them with your first cup of coffee or packing them in a lunchbox, these muffins are soft, moist, and bursting with the bright, tart flavor that makes rhubarb such a springtime favorite.
Why You’ll Love These Rhubarb Muffins
- Perfectly moist with a tender crumb
- Balanced flavor – sweet and tangy with hints of vanilla and cinnamon
- Freezer-friendly – make a batch and save for later
- Simple ingredients – no fancy tools or mixers needed
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional, but recommended)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1½ tsp vanilla extract
- 1½ cups chopped fresh rhubarb
- Turbinado sugar for topping (optional)
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Combine Wet Ingredients
In another bowl, whisk together buttermilk, oil (or butter), egg, and vanilla until well combined.
4. Stir and Fold
Pour the wet mixture into the dry ingredients and stir just until combined. Gently fold in the chopped rhubarb. Don’t overmix—it’s okay if the batter is a bit lumpy.
5. Fill Muffin Tins
Divide the batter evenly among the muffin cups, filling about ¾ full. Sprinkle with turbinado sugar for a crunchy top, if desired.
6. Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
7. Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Tips for Success
- Fresh or frozen rhubarb both work—no need to thaw frozen rhubarb before using.
- Chop rhubarb finely to prevent overly tart pockets in the muffins.
- Add-ins welcome! Try folding in chopped walnuts or white chocolate chips for extra texture or sweetness.
Storing & Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap individually and store in a zip-top bag for up to 2 months. Thaw at room temperature or microwave for a quick treat.
These homemade rhubarb muffins are a springtime staple—easy to whip up and even easier to love. With their soft texture, hint of spice, and bursts of tart rhubarb, they’re the kind of baked good you’ll find yourself making on repeat.
Looking for more ways to use up rhubarb? Try some of our other favorite ways to use rhubarb!
Let me know in the comments if you bake a batch, or if you have a favorite twist on this classic!
Rhubarb Muffins
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon optional
- 1 cup buttermilk
- 1/3 cup melted butter
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
Instructions
- Preheat oven to 375. Line muffin tin with liners or grease muffin tin.
- Mix flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, combine buttermilk, butter, egg and vanilla.
- Add the wet mixture to the dry mixture and stir until just combined.
- Gently fold in the rhubarb. Do not overmix.
- Fill muffin cups 3/4 full. Sprinkle with turbinado sugar for crunchy topping, if desired.
- Bake for 18-22 minutes or until toothpick inserted in center comes out clean.
- Let cool in muffin tin for 5 minutes before transferring to wire rack.
- Enjoy!