Easy Rhubarb Muffins
Bright, fluffy, and bursting with tart-sweet flavor—these Easy Rhubarb Muffins are your new go-to for spring baking.
With tender crumb and juicy pops of rhubarb in every bite, they strike the perfect balance between wholesome and delicious.
Great for breakfast on the go, lunchbox treats, or cozy coffee breaks, they’re as simple to make as they are satisfying to eat.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh rhubarb, diced into 1/4-inch pieces
- 1 tablespoon flour (for tossing rhubarb)
- 2 tablespoons coarse sugar (for topping)
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How to Make Easy Rhubarb Muffins
- Preheat and prepare: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
- Prepare wet ingredients: In a separate bowl, whisk together oil, egg, milk, and vanilla until well combined.
- Prepare rhubarb: Toss diced rhubarb with 1 tablespoon of flour in a small bowl. This helps prevent the pieces from sinking during baking.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be lumpy – don’t overmix. Gently fold in the flour-coated rhubarb pieces.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle tops with coarse sugar.
- Bake: Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Easy Rhubarb Muffins
Soft, fluffy, and bursting with tart rhubarb, these muffins are the perfect balance of sweet and tangy. Finished with a crunchy sugar topping, they’re a quick and delicious way to enjoy fresh rhubarb for breakfast or a snack.
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
Instructions
- Preheat and prepare: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
- Prepare wet ingredients: In a separate bowl, whisk together oil, egg, milk, and vanilla until well combined.
- Toss diced rhubarb with 1 tablespoon of flour in a small bowl. This helps prevent the pieces from sinking during baking.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be lumpy – don’t overmix. Gently fold in the flour-coated rhubarb pieces.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle tops with coarse sugar.
- Bake: Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
