Delicious Rhubarb Muffins are so wonderful for the season! They are light and fluffy muffins made with simple, everyday ingredients. If you love rhubarb, you have to try these muffins!
I am so excited for rhubarb season, can you tell!?! I feel like it means spring is here too, and I couldn't be more happy that winter is over.
These rhubarb muffins are a dream. They are so light in the texture and taste. I love how easy they come together, and how decadent they look and taste.
The best part about these muffins is that they don't require an electric mixer. Just a bowl, a whisk, and a spatula!
Let's get to baking!
For more rhubarb recipes, try Rhubarb Cake, Rhubarb Streusel Muffins, and Strawberry Rhubarb Tart.
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Why these rhubarb muffins are so good
- Easy to make – These rhubarb muffins come together in a few easy steps.
- Rhubarb – The rhubarb goes perfectly with the sugar in these muffins.
- Muffins – This is a delicious vanilla muffin batter that holds the rhubarb in well!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using in these rhubarb muffins!
- Butter – Unsalted butter works best for baking. This is going to be melted for the muffins.
- Buttermilk – Buttermilk is an important ingredient in these muffins! The acid in the buttermilk works with the baking soda to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 2 tbsp of lemon juice. Allow to sit on your counter for at least 15 minutes before using.
- Rhubarb - I used bright pink rhubarb for that pop of colour in the muffins. Regardless of the colour, it will still be delicious. Slice them into small pieces (see photos below for reference). Rhubarb stalks that is older may be more stringy, so you can consider peeling them if they are tough.
- Cornstarch – Helps to create that tender crumb.
- Oil – I used a flavourless oil. Makes the muffins more moist.
Step by step instructions
Here is how to make and bake these Rhubarb Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Melt the butter and allow it to cool as you prep the rest of your ingredients.
Step 2 - Slice the rhubarb. Wash and dry the rhubarb (not completely so it's still a bit wet). Then slice the rhubarb into thin pieces and set aside. See photo in step 8 for reference.
Step 3 – Mix dry ingredients. In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.
Step 4 – Whisk butter, oil, and sugar. In a large bowl, whisk butter, oil, and white sugar. Whisk until well combined, for 2-3 minutes.
Step 5 - Add in eggs and vanilla. Whisk in the eggs and vanilla until paler in colour and air bubbles form, about 2-3 minutes.
Step 6 - Add in buttermilk. Whisk in the buttermilk.
Step 7 – Add in dry ingredients. Toss in the dry ingredients. Using a spatula, mix until just completely combined. Do not over-mix!
Step 8 - Add in rhubarb. Add 2 tbsp of flour into the rhubarb and toss it around, evenly coating the rhubarb pieces in flour. This will help prevent them from sinking to the bottom. Then mix the rhubarb in a few times. Don't over-mix!
Step 9 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a couple extra rhubarb pieces and a bit of white sugar on top for a sweet muffin top (optional).
Step 11 – Bake. Place the muffins into the oven at 425°F, then immediately turn it down to 375°F and bake for 20-25 minutes. The muffins are ready a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Mixing the dry ingredients in a separate bowl is very important. This way you evenly distribute the levening agents before adding it into the wet ingredients, so all muffins rise evenly.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see little to no flour streaks, stop mixing before adding in the rhubarb.
FAQ
How long do these rhubarb muffins last?
Like most baked goods, these rhubarb muffins are best served fresh.
They stay good on your counter in an airtight container for 2 days at room temperature, and in the fridge for up to 1 week.
How thin should I slice my rhubarb?
I sliced mine pretty thin, about 1/4-1/2 cm roughly. If your rhubarb is sliced thick, the muffins will be heavy and won't rise as much.
Why is my rhubarb tough and stringy?
Rhubarb stalks that are older in the season are tougher and more stringy. You can peel them if that's the case.
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Rhubarb Muffins
Ingredients
- 1/3 cup unsalted butter melted and cooled
- 1/4 cup oil
- 2 large eggs room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour + 2 tbsp for dusting
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 cups rhubarb sliced in thin pieces
Instructions
- Preheat the oven to 425℉/218℃. Line the muffin tin with 12 liners and set aside. Melt the butter and as it cools, begin to prep the rest of your ingredients.1/3 cup unsalted butter
- Wash and dry the rhubarb (not completely so it's still a bit wet). Then slice the rhubarb into thin pieces and set aside.2 cups rhubarb
- In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.2 1/2 cups all-purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1 tbsp cornstarch, 1/4 tsp salt
- In a large bowl, whisk together melted and slightly cooled butter, oil, and white sugar. Whisk for 2-3 minutes until well combined.1/4 cup oil, 1 cup white sugar, 1/3 cup unsalted butter
- Add in the eggs and vanilla. Continue whisking until air bubbles start to form and the mixture is paler in color, another 2-3 minutes.2 large eggs, 1 tbsp vanilla
- Whisk in the buttermilk. It's ok if the mixture is clumpy this is normal from the buttermilk.1 cup buttermilk*
- Toss in the dry ingredients. Using a spatula, mix until just completely combined.
- Add 2 tbsp of flour into the bowl with the sliced rhubarb and toss it around, evenly coating the rhubarb pieces in flour. This will help prevent them from sinking to the bottom. Then mix the rhubarb into the muffin batter. Don't over-mix!2 cups rhubarb
- Evenly divide the batter between 14 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess! Add a couple more rhubarb pieces on top & sprinkle a bit of white sugar too for a crisp muffin top (optional).
- Place the muffins into the oven at 425°F, then immediately turn the temperature down to 375°F and bake for 20-25 minutes. Having that initial high temperature will help the muffins rise and give a beautiful muffin dome! The muffins are ready when a toothpick inserted comes out clean. Mine took 24 minutes total.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
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