Go Back
–+ servings
Quick Rhubarb Muffins

Quick Rhubarb Muffins That Spark Springtime Joy

These Quick Rhubarb Muffins balance sweetness and tartness for a delightful breakfast option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Whole wheat flour can be used for added fiber and a nuttier flavor.
  • 1 teaspoon baking soda Check the expiration dates to guarantee freshness.
  • 1 teaspoon baking powder Check the expiration dates to guarantee freshness.
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar Granulated sugar works as a lighter alternative if desired.
  • 1 cup buttermilk You can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
  • 1/2 cup vegetable oil Melted butter can be used for a richer taste if preferred.
  • 1 large egg For best mixing, use eggs at room temperature.
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb Either fresh or thawed, drained frozen rhubarb works perfectly, just avoid those stringy bits!
  • 1/2 cup chopped walnuts Optional; you can leave these out for a nut-free version.
For the Streusel Topping
  • 1/3 cup brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon cinnamon

Equipment

  • muffin pans
  • Mixing bowls
  • Whisk
  • spatula
  • Electric mixer

Method
 

Step-by-Step Instructions for Quick Rhubarb Muffins
  1. Preheat your oven to 350°F (175°C) and prepare muffin pans by greasing or lining them with paper cups.
  2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk until fully integrated.
  3. In a large bowl, beat together brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth.
  4. Gradually add dry ingredients to the wet mixture, mixing gently until just incorporated.
  5. Fold in chopped rhubarb and walnuts until evenly distributed.
  6. Spoon batter into muffin cups, filling each nearly to the top.
  7. In a small bowl, combine brown sugar, melted butter, and cinnamon for the streusel. Mix until crumbly and sprinkle over muffins.
  8. Bake for about 25 minutes. Carefully press the tops to check for doneness.
  9. Allow muffins to cool in pans for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use fresh or thawed, drained frozen rhubarb for best results. Don't overmix to keep muffins fluffy. Adjust sweetness by adding more brown sugar if desired.

Tried this recipe?

Let us know how it was!