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–+ servings

Rhubarb Muffins

Ania
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!
5 from 1 vote

Ingredients
 
 

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!

Notes

Rhubarb - I used bright pink rhubarb as it looks pretty, but all rhubarb has the same tangy taste, so if yours is green it still works! I tossed it in 2 tbsp of flour right before adding it into the muffin batter to help prevent it from sinking to the bottom.
 
Buttermilk - You can use store-bought buttermilk, but I always make mine at home. Combine 1 cup of milk (dairy or non-dairy) with 2 tbsp of lemon juice. Allow it to sit on your counter for 10-15 minutes to activate before using. 
Temperature - The muffins go into the oven at 425F, but as soon as they are in the oven, decrease the temperature to 375F! Doing an initial hot temperature gives the levening agents a boost to lift and create that perfect muffin dome. Then the lower temperature helps the muffins continue to bake. 
This recipe makes 12-14 muffins, depending on how full you fill each liner. I made 12 muffins!