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Quick Rhubarb Muffins

Quick Rhubarb Muffins: Your New Favorite Spring Treat

Quick Rhubarb Muffins are the perfect homemade solution for busy mornings, balancing sweet and tart flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 teaspoon Baking Soda Ensure it's fresh
  • 1 teaspoon Baking Powder Ensure it's fresh
  • 1/2 teaspoon Salt Use kosher or sea salt
  • 1 cup Brown Sugar Can substitute with coconut sugar
  • 1 cup Buttermilk Can substitute with milk + vinegar or lemon juice
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil
  • 1 large Egg Can substitute with a flax egg
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
  • 2 cups Rhubarb Fresh or properly thawed frozen, avoid tough parts
  • 1/2 cup Walnuts (optional) Can be omitted or replaced with pecans
For the Streusel Topping
  • 1/2 cup Brown Sugar Light brown keeps it soft and chewy
  • 1/4 cup Melted Butter Use unsalted for balanced flavor
  • 1 teaspoon Ground Cinnamon Adds warmth and spice

Equipment

  • Oven
  • Muffin pans
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two muffin pans by greasing or lining them.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until combined.
  3. In a large bowl, beat together brown sugar, buttermilk, vegetable oil, egg, and vanilla until smooth and creamy.
  4. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  5. Gently fold in the chopped rhubarb and nuts if using, ensuring even distribution.
  6. Spoon the batter into the muffin cups, filling nearly to the top.
  7. In a small bowl, mix the brown sugar, melted butter, and cinnamon until crumbly, then sprinkle on top.
  8. Bake for approximately 25 minutes, or until the tops spring back when pressed.
  9. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 3IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are best enjoyed fresh, but can be stored at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

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