Get ready to indulge in a sweet and tangy treat with these 18 delicious rhubarb muffin recipes! Rhubarb, often thought of as just a tart vegetable, adds a unique flavor and texture to baked goods. When paired with sweet ingredients like sugar, honey, and vanilla, the result is a delightful combination that will leave you wanting more. Whether you’re in the mood for something classic and straightforward or adventurous and spicy, we’ve got you covered with these mouthwatering rhubarb muffin recipes.
Classic Rhubarb Streusel Muffins are just the beginning – discover 17 more scrumptious variations below!
Classic Rhubarb Streusel Muffins
Classic Rhubarb Streusel Muffins Recipe Summary:
These moist and flavorful muffins combine the sweet and tart flavors of rhubarb with a crunchy streusel topping, perfect for breakfast or brunch.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup diced fresh rhubarb (about 2 stalks)
– 1/2 cup streusel topping (see below)
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and diced rhubarb. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Top each muffin with streusel topping, spreading to edges.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Strawberry Rhubarb Muffins with Crumb Topping
Fresh strawberries and tart rhubarb come together in these sweet and savory muffins, topped with a crunchy brown sugar crumble. Perfect for breakfast or brunch!
Ingredients:
– 1 cup fresh strawberries, hulled and sliced
– 1/2 cup fresh rhubarb, diced
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– Crumb Topping (see below)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and vanilla extract. Stir in strawberries and rhubarb.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Top each muffin with Crumb Topping (see below).
7. Bake for 20-25 minutes or until golden brown.
Crumb Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
Combine dry ingredients in a bowl. Add cold butter; use fingers or pastry blender to work into crumbs. Sprinkle on muffins before baking.
Cooking Time: 20-25 minutes
Rhubarb Cinnamon Swirl Muffins
Brighten up your breakfast or brunch with these sweet and tangy muffins, bursting with rhubarb flavor and a hint of cinnamon.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb jam or preserves
– 1 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and rhubarb jam.
4. Add the dry ingredients to the wet mixture; stir until just combined.
5. Pour batter into muffin cups, filling 2/3 full.
6. Swirl in cinnamon sugar (mix equal parts sugar and cinnamon); bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Vegan Rhubarb Oatmeal Muffins
These moist and flavorful muffins combine the sweetness of rhubarb with the comforting warmth of oatmeal, all without dairy or eggs. Perfect for a quick breakfast or snack.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup sugar
– 1/4 cup vegan butter, melted
– 1 large egg replacement (such as flaxseed or chia seeds)
– 1/2 cup plain soy milk
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup chopped rhubarb
– 1/4 cup walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together oats, flour, sugar, and baking powder.
3. In a large bowl, combine melted vegan butter, egg replacement, soy milk, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped rhubarb and walnuts (if using).
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Gluten-Free Rhubarb Almond Muffins
These moist and flavorful muffins are perfect for springtime, featuring the sweet-tart taste of rhubarb and the crunch of almonds. A great option for those with dietary restrictions, this recipe uses gluten-free flours to ensure everyone can enjoy.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup almond meal
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup rhubarb puree (fresh or frozen)
– 1/4 cup sliced almonds
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flours, sugar, almond meal, baking powder, and salt.
3. Add melted butter, egg, rhubarb puree, almonds, and vanilla extract. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 20-25 minutes
Rhubarb and Orange Zest Muffins
A sweet and tangy twist on traditional muffins, these Rhubarb and Orange Zest Muffins are perfect for a springtime treat. The tartness of the rhubarb is balanced by the brightness of the orange zest, creating a delightful flavor combination.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup diced rhubarb (fresh or frozen)
– 2 tablespoons orange zest
– 1 tablespoon freshly squeezed orange juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, and orange juice.
4. Add the diced rhubarb and orange zest to the wet ingredients; stir until combined.
5. Pour the wet ingredients into the dry ingredients; stir until just combined (do not overmix).
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Rhubarb Cream Cheese Muffins
A sweet and tangy treat that combines the flavors of rhubarb, cream cheese, and vanilla. These moist and flavorful muffins are perfect for breakfast or a snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup heavy cream
– 1 cup rhubarb, diced
– 8 ounces cream cheese, softened
– 2 tablespoons granulated sugar (for topping)
– Fresh thyme leaves (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and heavy cream. Stir until just combined.
4. Fold in diced rhubarb.
5. In a separate bowl, beat softened cream cheese until smooth. Divide among muffin cups.
6. Pour batter over cream cheese mixture, filling each cup about 3/4 of the way.
7. Sprinkle tops with granulated sugar and thyme leaves (if using).
8. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Spiced Rhubarb Walnut Muffins
These sweet and savory muffins combine the tanginess of rhubarb with the warmth of spices and the crunch of walnuts.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh rhubarb, diced
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine melted butter, egg, and diced rhubarb. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in chopped walnuts.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Rhubarb Ginger Muffins with Lemon Glaze
Brighten up your morning with these moist and flavorful muffins, infused with the sweet-tart taste of rhubarb and the warmth of ginger. A drizzle of lemon glaze adds a burst of citrusy freshness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup fresh rhubarb, chopped
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, ginger, and salt.
3. Add melted butter, egg, and chopped rhubarb; stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together until smooth; drizzle over warm muffins.
Rhubarb Blueberry Yogurt Muffins
Sweet and tangy, these muffins combine the natural tartness of rhubarb with the sweetness of blueberries and a hint of yogurt for a delightful breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup plain yogurt
– 2 large eggs
– 1 cup fresh blueberries
– 1/2 cup chopped rhubarb (fresh or frozen)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, yogurt, eggs, blueberries, and rhubarb. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Rhubarb Coconut Muffins with Macadamia Nuts
Rhubarb Coconut Muffins with Macadamia Nuts Recipe
These sweet and tangy muffins combine the tartness of rhubarb with the richness of coconut and crunch of macadamia nuts, making them a perfect treat for any time of day.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup diced fresh rhubarb (about 2 stalks)
– 1/2 cup chopped macadamia nuts
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, eggs, rhubarb, coconut, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in the macadamia nuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Rhubarb Honey Whole Wheat Muffins
Sweeten up your morning with these moist and flavorful muffins, featuring the perfect balance of tart rhubarb and warm honey.
Ingredients:
– 2 cups whole wheat flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 1 cup chopped fresh rhubarb
– 2 tablespoons honey
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, milk, and chopped rhubarb. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Drizzle in honey and fold until smooth.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 20-25 minutes
Rhubarb Vanilla Bean Muffins
These sweet and tangy muffins combine the natural tartness of rhubarb with the warmth of vanilla bean, perfect for a spring morning treat.
Ingredients:
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup milk
– 1 cup diced fresh rhubarb (about 3 stalks)
– 1 vanilla bean, split lengthwise
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, milk, and vanilla bean.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the diced rhubarb.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Rhubarb Chocolate Chip Muffins
Rhubarb Chocolate Chip Muffins Recipe
Experience the sweet and tangy combination of rhubarb and chocolate in these moist and flavorful muffins.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb, diced and cooked until tender
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and cooked rhubarb.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Dust with confectioners’ sugar, if desired.
Rhubarb Buttermilk Muffins with Brown Sugar Crust
Tart rhubarb and sweet brown sugar come together in a delightful morning treat. These moist muffins are perfect for a brunch gathering or a quick breakfast on-the-go.
Ingredients:
– 1 cup fresh rhubarb, diced
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 2 large eggs
– Brown sugar crust (see below)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, buttermilk, eggs, and rhubarb; stir until just combined.
4. Divide batter evenly among muffin cups.
5. Mix brown sugar crust ingredients (see below); sprinkle over each muffin.
6. Bake for 20-25 minutes or until golden.
Brown Sugar Crust:
– 2 tablespoons brown sugar
– 1/2 teaspoon cinnamon
Mix until combined; use to top each muffin before baking.
Rhubarb Maple Pecan Muffins
Elevate your breakfast or brunch game with these sweet and tangy Rhubarb Maple Pecan Muffins. Fresh rhubarb, rich maple syrup, and crunchy pecans come together in perfect harmony to create a deliciously moist and flavorful treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup plain Greek yogurt
– 1 cup diced fresh rhubarb
– 1/4 cup pure maple syrup
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, Greek yogurt, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in diced rhubarb, maple syrup, and chopped pecans.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Rhubarb Cardamom Muffins with Pistachios
These sweet and savory muffins combine the tartness of rhubarb with the warm, aromatic spice of cardamom and crunchy pistachios. Perfect for a morning treat or afternoon snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup rhubarb puree (see note)
– 1/2 teaspoon ground cardamom
– 1/4 cup chopped pistachios
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, rhubarb puree, and cardamom.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in pistachios.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool on a wire rack before dusting with confectioners’ sugar (if desired).
Note: To make rhubarb puree, cook 1 cup chopped fresh rhubarb in 2 tablespoons water until tender. Blend until smooth.
Rhubarb Apple Cinnamon Muffins
These moist and flavorful muffins combine the sweetness of apples with the tanginess of rhubarb, all tied together with a hint of cinnamon. Perfect for a breakfast or brunch treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup diced apples (about 2 medium)
– 1 cup chopped fresh rhubarb
– 1 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, diced apples, chopped rhubarb, and cinnamon. Stir until combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 20-22 minutes
Summary
Discover the sweet and tangy world of rhubarb muffins with these 18 irresistible recipes! From classic streusel to strawberry-infused and cinnamon-swirled treats, there’s something for every palate. Try vegan oatmeal muffins, gluten-free almond muffins, or spicy ginger walnuts. Add some orange zest, cream cheese, or chocolate chips for an extra boost of flavor. Whether you’re in the mood for a simple breakfast treat or a decadent dessert, these rhubarb muffin recipes are sure to delight. Get baking and indulge in the sweet and sour goodness!
Leave a Reply