Go Back
–+ servings
Quick Rhubarb Muffins

Delicious Quick Rhubarb Muffins for a Sweet Spring Treat

These Quick Rhubarb Muffins are a delightful mix of tart rhubarb and a soft base, perfect for any spring occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Rhubarb, chopped chop into 1/4-inch pieces
  • 2 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Brown Sugar can substitute with granulated sugar
  • 1 cup Buttermilk can use milk with lemon juice as a substitute
  • 1/2 cup Vegetable Oil can substitute with melted butter
  • 1 large Egg room temperature
  • 1 tsp Vanilla Extract
  • 1/2 cup Walnuts optional
For the Crumb Topping
  • 1/2 cup Granulated Sugar
  • 1/4 cup Melted Butter
  • 1 tsp Cinnamon

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Muffin pan
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin pans.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the brown sugar, buttermilk, oil, egg, and vanilla until smooth.
  4. Gently fold in the dry ingredients with the wet mixture until just combined.
  5. Fold in the rhubarb and walnuts without overmixing.
  6. Spoon the batter into muffin cups, filling nearly to the top.
  7. Mix together the crumb topping ingredients until crumbly and sprinkle over muffins.
  8. Bake for about 25 minutes until golden brown and springy to the touch.
  9. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 2mgCalcium: 3mgIron: 6mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Freezing is an option for extended storage.

Tried this recipe?

Let us know how it was!