Growing up, I spent a lot of time in my grandparents’ backyard. In their yard was a rhubarb patch that was a source of endless baking adventures for my grandmother and me.
These muffins, with their tangy bite and sweet crumb, bring back those cherished memories of springtime baking treats with my favorite person.
Bursting with juicy, tangy pieces of rhubarb and wrapped in a soft, tender crumb, these Rhubarb Muffins are everything spring baking should be. There’s a special kind of joy in baking with the first bright flavors of the season, when everything feels fresh and full of possibility.
Lightly sweet with just the right touch of tartness, they make a perfect breakfast treat, afternoon snack, or light dessert. If you love simple, fruity bakes, you might also enjoy our Peach Ana Dessert, another celebration of fresh, juicy fruit in a beautiful, easy-to-make dish.
Easy to mix together in one bowl and even easier to enjoy, homemade Rhubarb Muffins are a delicious way to celebrate the first bright flavors of the new season. And for a cozy, everyday companion bake, our Apple Cinnamon Muffins offer a warm, spiced contrast that’s just as irresistible.
Quick Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Difficulty: Easy
Ingredients You’ll Need
- 2 cups all-purpose flour (240g)
- ¾ cup granulated sugar (150g)
- 1 teaspoon baking powder (4g)
- ½ teaspoon baking soda (2g)
- ¼ teaspoon salt (1g)
- 1 cup buttermilk (240ml)
- ⅓ cup vegetable oil (80ml)
- 1 large egg
- 1 teaspoon vanilla extract (5ml)
- 1½ cups chopped fresh rhubarb (about 180g)
How to Make Rhubarb Muffins
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Handy Tips for Success
- Don’t overmix the batter — stir gently to keep the muffins tender.
- Cut rhubarb into small, even pieces for even baking.
- Sprinkle a little extra sugar on top before baking for a sweet, crunchy topping.
Fun Variations to Try
- Add chopped strawberries for a classic strawberry-rhubarb twist.
- Swap half the oil for applesauce for a lighter version.
- Stir in a handful of white chocolate chips for extra sweetness.
Nutrition Information (Per Muffin)
- Calories: 210 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 140mg
- Fiber: 1g
- Sugar: 15g
Celebrating the Arrival of Spring with Rhubarb
Rhubarb has been a prized early-spring ingredient for centuries, treasured for its bright color and sharp, tangy flavor.
In traditional English and American kitchens, rhubarb desserts marked the joyful shift from winter’s heavy foods to lighter, fresher fare.
Best Ways to Serve Rhubarb Muffins
These muffins are wonderful warm from the oven with a pat of butter, or packed into lunchboxes for a sweet-tart treat on the go.
They also freeze beautifully for make-ahead breakfasts.
FAQs About Rhubarb Muffins
Can I use frozen rhubarb?
Yes — just thaw and drain it first so the batter doesn’t get too wet.
Can I substitute regular milk for buttermilk?
You can — add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit 5 minutes.
How long do rhubarb muffins stay fresh?
Stored in an airtight container, they’re best eaten within 2–3 days.
Can I make these muffins gluten-free?
Yes — just swap in a 1:1 gluten-free flour blend. The texture might be slightly softer, but the flavor holds beautifully.
What’s the best way to freeze them?
Let them cool completely, then wrap individually in plastic wrap and store in a freezer-safe bag. Just thaw at room temp or warm gently in the oven.
Can I make them dairy-free?
Absolutely — use a dairy-free milk (like oat or almond) and add a splash of lemon juice to mimic buttermilk. Swap the oil for melted dairy-free butter if you like a richer crumb.
Why is my rhubarb green instead of red?
Rhubarb comes in shades from deep ruby to pale green — both are equally edible and tangy. The color doesn’t change the flavor much, just the look.
Final Thoughts
Light, tangy, and bursting with fresh spring flavor, these easy Rhubarb Muffins bring a little sunshine to your table — one sweet-tart bite at a time.
Remember, they do freeze well, but honestly, they never last that long enough to be frozen in our house. They are perfect with coffee or just standing in the kitchen with friends, still warm from the oven.
