Rhubarb muffins are super easy and delicious! This rhubarb muffin recipe makes tart and sweet rhubarb muffins that are perfect for breakfast, brunch, or as an afternoon snack. I finish mine with a lemon glaze, keeping them moist and adding another layer of subtle sour.
I never liked rhubarb as much growing up in Germany, but the older I get, the more I like tart things. My mom always loved rhubarb though and has taught me how to gradually love it. Rhubarb season typically starts in the spring and ends in June, so get your hands on it while you can. Also try our my rhubarb streusel cake recipe that I love so much for its buttery and sweet streusel topping.
Can't get your hands on fresh rhubarb? You can also use frozen rhubarb for this muffin recipe.
Is rhubarb poisenous?
Rhubarb leaves can be poisenous because they have higher amounts of oxalic acid. Trim off and discard the leaves and you're ready to make my easy rhubarb muffin recipe. There is no need to peel the rhubarb, either.
Ingredients
You're just a few, simple ingredients away from making this delicious rhubarb muffin recipe at home.
- Rhubarb. Rhubarb is in season during spring and summer. There is no need to peel the rhubarb, but you should trim off any leaves and the ends.
- Butter. I use salted butter for my baking. If you do, leave off the added salt in the recipe.
- Vanilla. Real vanilla extract or vanilla paste are great options.
- Sugar. But not too much. These muffins aren't overly sweet.
- Eggs. No need to separate the yolks from the whites. Simply work in the whole eggs one egg at a time.
- Flour. I use all purpose flour.
- Baking Powder. Not baking soda.
- Milk. I use 2% milk because that's what we have on hand for our kids. Feel free to use any dairy or non-dairy milk.
- Powdered Sugar. For the glaze.
- Lemon Juice. Real lemon juice tastes so much better.
How to make rhubarb muffins
Luckily making rhubarb muffins is easy! For the full recipe with measurements, scroll down to the recipe card.
Step 1: Trim leaves and ends off rhubarb stalks and cut into small slices. There is no need to peel the rhubarb.
Step 2: Cream your butter with the salt, vanilla and sugar. Stop once you end up with a cohesive paste-like consistency.
Step 3: Add in each egg just until combined, scraping the sides of the bowl periodically.
Step 4: Sift the flour and baking powder and add it to the batter while mixing on medium speed, alternating with the milk.
Step 5: Fold the sliced rhubarb into the batter until evenly distributed.
Step 6: Divide up the batter between 18 muffin holes using two large spoons.
Step 7: Bake until a toothpick comes out with just a few crumbs on it, immediately transfer to a cooling rack, and finish with a simple lemon and powdered sugar glaze.
Video
Watch this short video to help you make this rhubarb muffin recipe.
Also try my rhubarb streusel cake, which is so buttery, tart and good!
Easy Rhubarb Muffins
Equipment
- 2 large muffin tin I use a dark, heavy metal pan. If using a light pan, add a couple of minutes to the baking time.
- 18 reusable muffin inserts I like these silicone ones
- 18 paper muffin inserts I love these for a fancy bakery-style look
Ingredients
Muffin Batter
- ½ pound rhubarb about 3 to 6 stalks, depending on thickness and length
- 160 grams butter
- 1 pinch sea salt
- 1 teaspoon pure vanilla extract
- 150 grams sugar
- 4 eggs large
- 360 grams flour
- 16 grams baking powder
- 120 milliliters milk
Lemon Glaze
- 75 grams powdered sugar
- ½ lemon juice only
Instructions
- Preheat oven to 390℉ (200℃) and line your muffin tin with paper or reusable cups.
- Cut rhubarb into ¼ inch thick (½ cm) slices.½ pound rhubarb
- Mix together butter, salt, vanilla and sugar until creamy.160 grams butter, 1 pinch sea salt, 1 teaspoon pure vanilla extract, 150 grams sugar
- Add eggs in one at a time.4 eggs
- Sift together flour and baking powder.360 grams flour, 16 grams baking powder
- Alternate between adding this and milk to the mixture.120 milliliters milk
- Leaving a few rhubarb pieces to add to the muffins before baking, fold the rhubarb pieces into the batter.
- Divide up the batter evenly between the 18 muffin liners using two large spoons.
- Bake for 18 to 20 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven and pans immediately and transfer to a cooling rack. I use dark muffin pans. If using aluminum or other lighter weight metal pans, you may need to increase baking time by a couple of minutes.
- While the muffins cool, whisk together the powdered sugar and lemon juice. Brush onto the muffins and enjoy with a cup of coffee.75 grams powdered sugar, ½ lemon
Video
Notes
- Prepping rhubarb. There is no need to peel the rhubarb. Simply trim the ends and slice.
- Baking times may vary depending on the type of muffin pan you use. I use a heavy-weight, dark metal pan. If you have a lighter colored pan or an aluminum baking pan, you may need to add a few minutes to your baking time. Bake until a toothpick comes out with a few crumbs on it.
- Cool muffins. Remove the muffins from the pan immediately after baking to keep them from continuing to bake and from drying out.
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