Perfect Rhubarb Muffins are tender and fluffy one bowl muffins with a featherweight streusel topping. It’s the perfect rhubarb recipe to celebrate the arrival of spring1
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. These rhubarb muffins are the perfect, simple little baking project to get you in the mood for spring and make good use of those first few precious pink stalks you bring home from the farmer’s market or local grocery store.
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:
- flour
- sugar
- neutral vegetable oil
- eggs
- milk
- vanilla
- baking powder and baking soda
- salt
my easy 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.
“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
Video
Equipment
- standard muffin pan
- paper muffin liners
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 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!
These muffins are absolutely perfect! Not too sweet, nice texture, perfect! Simple ingredients that should be on hand help too. Brings out the rhubarb flavor nicely without being to tart. The topping adds the final touch. Thanks for a keeper!
1x recipe made 18 muffins and muffins stuck to sides of baking liners.
Can I use frozen rhubarb leftover from last year in this recipe? Thank you
Absolutely delicious muffins. Light and not too sweet. Used almond milk and Olivani Oil margarine as opposed to butter for dairy free and organic coconut sugar. Will definitely make them again.
I think my muffin cups must be very small – I got 20 from this recipe with no modifications! They’re in the oven now.
IS THERE A WAY TO MAKE THESE WITH FROZEN RHUBARB?
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. ? ????
I’m the same way Michelle 🙂
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.
Sounds like these will become your signature muffins 🙂
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.
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.
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.
haha ~ you too Candice, and happy birthday 🙂