“The third batch of these amazing muffins this rhubarb season is in the oven. Friends and neighbors are actually requesting more. Perfect with morning coffee.” ~Joanna
rhubarb muffins for seasonal baking
Perfect Rhubarb Muffins are tender and fluffy one bowl muffins with a featherweight streusel topping. The perfect rhubarb recipe to celebrate the arrival of spring.
We crave peach buckle in August, pumpkin bread in October and, cranberry cake in December. According to the calendar it’s rhubarb season, so we know exactly what to do. (If you haven’t baked with rhubarb yet this season, it’s time to get your act together!)
My rhubarb recipes are legendary
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:
- neutral vegetable oil
- baking powder and baking soda
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:
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.
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!
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.
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.
- I prefer fresh rhubarb for these muffins but you can use frozen in a pinch. Don’t thaw before using or it will get soggy.
- standard muffin pan
- paper muffin liners
- Preheat oven to 350F and line a 12 cup muffin pan with paper muffin 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.
- In a large mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract.
- Next, whisk in the baking powder, baking soda and salt, making sure to mix well to get it evenly incorporated.
- Whisk in the flour, and then gently fold in the chopped rhubarb.
- Divide the batter evenly between the 12 muffin cups, and sprinkle streusel evenly over the top of the muffins.
- Bake for 23-25 minutes.
- Serve warm with butter!