Moist and flavorful, these muffins are packed with diced rhubarb and topped with butter, cinnamon and sugar, making them a delightful way to begin your day!
Spring means rhubarb season and I'm here for it! I have found that people love or hate rhubarb but mostly people don't really know if they like the tart rhubarb or not because they have never tried it in delicious rhubarb recipes, like this. This recipe uses brown sugar to off-set the tartness of the rhubarb and let me tell you, it is really delicious!
This recipe came from my husband's grandmother, who loved rhubarb, and written in her handwriting which makes it even more special. She lived not far from us in town and had a rhubarb garden in the corner of her yard and was always willing to share! My husband's mom was also a lover of rhubarb and I had many delicious desserts with her including Rhubarb Crunch! The garden rhubarb for this recipe came from my sweet neighbor who gives me rhubarb every Spring!
What I really like about this rhubarb muffin recipe is the cinnamon-sugar buttery topping because you get a hint of cinnamon in every bite! These delicious Rhubarb Muffins are the best rhubarb muffins, in my humble opinion!
What You Need
Rhubarb, Diced
Brown Sugar
Vegetable or Canola Oil
Vanilla Extract
Large Egg
Buttermilk
All Purpose Flour
Salt
Baking Soda
Baking Powder
White Sugar
Cinnamon
Butter
Tips for Making Rhubarb Muffins
Clean the rhubarb with cold water and dry with a paper towel ensuring all dirt is removed
Remove the leafy end and bottom of the stem and discard
Dice the rhubarb into small chunks
Rhubarb Muffins have a batter that is easy to mix by hand, so an electric mixer is not needed
Use muffin liners or spray the muffin tin with non-stick cooking spray before adding the batter
Frozen rhubarb may be used in the muffins; remember to thaw the rhubarb and drain off any excess liquid before adding to the muffin batter
A Couple More Delicious Rhubarb Recipes
How to Make Rhubarb Muffins
What takes the most time when making recipes with rhubarb is the cleaning and dicing of the rhubarb! Once you have that done, the tasty little rhubarb muffin comes together quickly!
Step 1: Clean and dice the rhubarb. Preheat oven to 350°F and line the muffin pan with paper liners or spray with non-stick cooking. In a small bowl make the cinnamon-sugar topping by combining the white sugar, cinnamon and butter and mix until fully combined and set aside.
1)Sugar, cinnamon & butter for topping and 2) mixture ready to top each muffin
Step 2: In a medium bowl combine flour, baking soda, banking powder and salt and stir flour mixture to combine and set aside. In a large bowl, combine brown sugar, vegetable oil, vanilla, egg, and buttermilk and mix until fully combined. Slowly add the dry ingredients to the wet ingredients mixing until fully combined. Fold in the diced rhubarb until the rhubarb is fully coated with muffin batter.
1)wet ingredients combined; 2) dry ingredients added to wet; and 3) batter ready for rhubarb
Step 3: Spoon batter among the muffin cups, filling about 2/3 full. On the top of each muffin place 1 teaspoon of cinnamon sugar topping. Bake in preheated oven for 20 minutes or until a toothpick comes out clean. Remove from the muffin tin and place on wire rack to cool.
1)Batter with rhubarb ready for muffin tins and 2) cinnamon-sugar topping on each muffin
How to Store Rhubarb Muffins
Store these easy Rhubarb Muffins in an airtight container at room temperature for 2-3 days. You may also freeze the Rhubarb Muffins in a freezer plastic bag for up to 3 months (remember to date your bag before freezing)!
This tender muffin is delicious! I hope you mix up a batch of these Rhubarb Muffins soon because they are Forkin' Good!
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