Easy Rhubarb Muffins – Simple and Delicious
I’m always on the hunt for something new to do with rhubarb, beyond my go to desserts. These easy 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.
These homemade rhubarb muffins have a tender crumb, a hint of cinnamon, and the perfect balance of sweet and tangy flavor. They’re simple enough to whip up on a weekday morning but special enough to share when friends stop by.
If you’re harvesting rhubarb from the garden this time of year, muffins are an awesome way to use it. I also love turning rhubarb into things like Strawberry Rhubarb Freezer Jam or even a batch of Rhubarb Simple Syrup for spring drinks.
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. This fresh rhubarb muffin recipe is one you’ll find yourself coming back to again and again.
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
If you love baking with rhubarb, you may also enjoy classic desserts like our Rhubarb Crisp or a creamy Rhubarb Custard Dessert.
What Does Rhubarb Taste Like in Muffins?
Rhubarb adds a bright, tart flavor to baked goods that balances beautifully with sweet muffin batter.
When baked into muffins, the rhubarb softens and becomes almost jam-like, creating little pockets of tangy flavor throughout the muffin. The result is a muffin that isn’t overly sweet—just fresh, lightly tart, and perfect for spring baking.
It’s the same sweet-tart flavor that makes rhubarb perfect for recipes like Strawberry Rhubarb Freezer Jam or refreshing drinks like Rhubarb Slush.
How to Make Rhubarb Muffins
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 liners (love these silicone ones) 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.
Rhubarb Muffin Variations
One of the best things about this recipe is how easy it is to customize.
Strawberry Rhubarb Muffins
Replace ½ cup of the rhubarb with chopped strawberries for a classic flavor combination.
Rhubarb Streusel Muffins
Add a simple brown sugar crumble topping before baking.
Rhubarb White Chocolate Muffins
Fold in ½ cup white chocolate chips for a sweeter muffin.
Rhubarb Walnut Muffins
Add chopped walnuts for extra texture and a nutty flavor.
Tips for Perfect Rhubarb Muffins
- 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.
- Don’t overmix the batter Overmixing muffins can make them dense. Stir just until the ingredients come together.
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.
If you’re busy stocking the freezer with homemade treats, you might also enjoy our Strawberry Rhubarb Freezer Jam or trying other recipes from my Best Freezer Jam Recipes.
Rhubarb Muffin FAQ
Do you need to peel rhubarb for muffins?
No. Rhubarb skin softens during baking and adds beautiful color to muffins.
Can you use frozen rhubarb in muffins?
Yes. Frozen rhubarb works well and does not need to be thawed before adding to the batter.
Why are my rhubarb muffins so dense?
Dense muffins are usually caused by overmixing the batter. Stir only until the ingredients are combined.
Can you freeze rhubarb muffins?
Yes! Rhubarb muffins freeze very well and can be stored for up to two months.
More Delicious Rhubarb Recipes
If you’re lucky enough to have rhubarb growing in the garden, here are a few more favorite recipes to try:
A Spring Baking Favorite
Rhubarb season never lasts long, which makes recipes like these homemade rhubarb muffins even more special. They’re quick to make, freezer-friendly, and a wonderful way to enjoy the bright flavor of fresh rhubarb throughout spring.
If you bake a batch, I’d love to hear how they turned out—or if you tried one of the variations above!
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!
