Perfect Rhubarb Muffins

rhubarb muffin with butter

Perfect Rhubarb Muffins are tender and fluffy one bowl muffins with a featherweight streusel topping. (If you haven’t baked with rhubarb yet this season, it’s time to get your act together!)

Rhubarb muffins with a cup of coffee

Perfect rhubarb muffins are for all of us who love to bake right along with the changing seasons

we crave peach buckle in August, pumpkin bread in October, cranberry cake in December, and according to the calendar it’s rhubarb season, so we know what to do!

Along with robins and daffodils, you just can’t do spring without rhubarb. I love it for its color, and its flavor, but also because it brings a little seasonal variety to my baking. I can find berries all year long in the produce section, but these pretty pink stalks only show up for a few short months and, believe me, I make the most of it.

rhubarb muffins, cooling on a rack

what you’ll need for rhubarb muffins:

  • rhubarb ~ find this now in the produce section of your supermarket, or pluck it from your (or your neighbor’s) backyard patch. Does it have to be bright red? No, all colors, from pale green to deep crimson will give you that classic rhubarb flavor. I prefer the slender young stalks, but if yours are large, just chop them rather than slice.

now raid your pantry:

  • flour
  • sugar
  • butter
  • eggs
  • milk
  • vanilla
  • baking powder and baking soda
  • salt

rhubarb stalks

one bowl method for rhubarb muffins

This recipe is a one bowl affair, which I love. I’ve converted many of my baking recipes to one bowl, here’s how I do it: 

whisking wet ingredients in a bowl for rhubarb muffins

1. Whisk together the wet ingredients

 In a large mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract. And yes, sugar is traditionally considered a ‘wet’ ingredient for baking purposes.

2.  Whisk in the leavening agents first (baking powder, soda) along with the salt, then your flour.

When you add these first you avoid the need to whisk the dry ingredients together in a separate bowl. You can then mix in your flour.

making rhubarb batter in one bowl

3. Fold in your add-ins

You can now fold in whatever extras you’re using, whether that’s fruit, nuts, or chocolate chips. That’s it!

mixing rhubarb muffin batter in a glass bowl

the bottom line…

I’m telling you straight ~ you need to make these muffins asap. You won’t regret it! They’re fluffy, tender, and have the most ethereal flavor, thanks to that bright, tangy rhubarb.

rhubarb muffins just out of the oven

variations to try:

I’m particularly fond of this base recipe for muffins (it’s very similar to my triple berry muffins), and there are tons of variations you can try using all sorts of different add in’s and flavorings. Here are a few suggestions to get you started.

  • Make strawberry rhubarb muffins by substituting 1 cup of rhubarb with chopped strawberries.
  • Use buttermilk instead of milk for extra flavor.
  • Add 1/2 teaspoon of almond extract to the batter and sliced almonds to the streusel.
  • You can use melted butter instead of oil.

rhubarb muffin with knife and butter

rhubarb muffin with butter
Print
4.58 from 7 votes

Rhubarb Muffins

Perfect Rhubarb Muffins are tender and fluffy one bowl muffins with a featherweight streusel topping.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 12 muffins
Calories 309kcal
Author Sue Moran

Equipment

  • standard muffin pan

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 3/4 cups all purpose flour
  • 2 cups rhubarb, thinly sliced

streusel topping

  • 1/4 cup all purpose flour
  • 2 Tbsp granulated sugar
  • 1 Tbsp unsalted butter at room temperature

Instructions

  • Preheat oven to 350F and line a 12 cup muffin tin with muffin tin liners.
    muffin pan prepped with liners
  • Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crumbly texture. Set aside.
    streusel topping in a small bowl
  • In a large mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract.
    whisking wet ingredients in a bowl for rhubarb muffins
  • Next, whisk in the baking powder, baking soda and salt, making sure to mix well to get it evenly incorporated.
    making rhubarb batter in one bowl
  • Whisk in the flour, and then gently fold in the chopped rhubarb.
    mixing rhubarb muffin batter in a glass bowl
  • Divide the batter evenly between the 12 muffin cups, and sprinkle streusel evenly over the top of the muffins.
    rhubarb muffin batter in muffin pan
  • Bake for 23-25 minutes.
    rhubarb muffins in muffin pan
  • Serve warm with butter!
    rhubarb muffin with butter

Cook's notes

 
To refresh a leftover muffin, microwave it for 15-20 seconds.

Nutrition

Calories: 309kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 168mg | Potassium: 211mg | Fiber: 1g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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8 Comments

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    Please rate this recipe!




  • Reply
    Michelle
    May 30, 2021 at 5:49 pm

    5 stars
    I used Coconut Oil in place of the vegetable oil, added 1 tablespoon of Vanilla Extract (instead of the 2 teaspoons of vanilla extract), and 1 teaspoon of coconut extract. I used 1 cup of Rhubarb and 1 cup fresh strawberries. I added 1/4 cup sweetened shredded coconut to the streusel topping ingredients. Delicious Strawberry-Rhubarb Coconut Muffins. Thanks for your recipe! I never seem to follow anyone’s recipe and always make modifications. ? ????

    • Reply
      Sue Moran
      May 30, 2021 at 5:55 pm

      I’m the same way Michelle 🙂

  • Reply
    Mittenhead
    May 19, 2021 at 9:16 am

    5 stars
    The third batch of these this rhubarb season is in the oven. Friends and neighbors are actually requesting more. Perfect with morning coffee.

    • Reply
      Sue Moran
      May 19, 2021 at 10:35 am

      Sounds like these will become your signature muffins 🙂

  • Reply
    Lynda Kirkpatrick
    May 10, 2021 at 6:50 am

    2 stars
    I loved your recipe for the rhubarb breakfast cake and also the cranberry cake. I got lots of compliments on both cakes. So on Saturday, I made your rhubarb muffins. They were a disappointment. Hardly any flavor. I’m not sure what I did wrong or maybe my expectations were too high. They looked pretty but tasted blah.

    • Reply
      Sue Moran
      May 19, 2021 at 10:45 am

      Sorry to hear that, Lynda. The vanilla and the rhubarb should give you nice flavor, although it’s delicate, for sure. Next time maybe add a little more of both to boost the flavor.

  • Reply
    Candice
    May 7, 2021 at 4:59 am

    I am so excited! I have checked daily waiting for this muffin recipe. It is just in time for my birthday this coming Monday and believe you can stick a candle in anything! You are my birthday angel. Thank you and have a wonderful Mother’s Day.

    • Reply
      Sue Moran
      May 7, 2021 at 5:00 am

      haha ~ you too Candice, and happy birthday 🙂

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