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Delicious and fluffy Rhubarb Muffins with crunchy brown sugar topping and fresh rhubarb.

Rhubarb Muffins

These Rhubarb Muffins are light, tangy, and perfect for summer. They're easy to make and utilize fresh rhubarb for a delicious treat that's hard to resist.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
Wet Ingredients
  • 1 cup sugar Regular white sugar works great.
  • 2 large eggs
  • 1/2 cup yogurt or sour cream For a moist texture.
  • 1/2 cup oil or melted butter Oil gives extra moist results.
  • 1 teaspoon vanilla extract
Add-ins
  • 1.5 cups fresh rhubarb, chopped Cut into small pieces.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line or grease a muffin tin.
  2. In a bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon (if using).
  3. In another bowl, whisk together the sugar, eggs, yogurt, oil, and vanilla until smooth.
Mixing
  1. Add the dry mixture to the wet mixture and stir gently, stopping when there are still streaks of flour.
  2. Fold in the chopped rhubarb gently to avoid overmixing.
Baking
  1. Scoop the batter into muffin cups, filling each about 3/4 full.
  2. Bake for 18 to 22 minutes, or until the tops spring back and a toothpick comes out mostly clean.
  3. Cool in the pan for about 5 minutes, then transfer to a rack to cool completely.

Notes

Muffins taste even better the next day as the rhubarb settles into the crumb. If using particularly tart rhubarb, toss the chopped pieces with a spoonful of sugar before adding to the batter.