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Rhubarb Muffins

Rhubarb muffins made with a quick quick-bread style batter for moist, tender crumb and visible pink rhubarb pieces. Baked until golden domed and topped with cinnamon sugar for classic spring baking.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 egg
  • 1 cup milk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Rhubarb and topping
  • 1.5 cup fresh rhubarb, finely diced
  • 1 cinnamon sugar for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and line the tin
  1. Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, sugar, baking powder, and salt in a large bowl.
Mix the wet ingredients
  1. In a separate bowl, beat the egg, milk, vegetable oil, and vanilla extract until combined.
Combine batter
  1. Pour the wet ingredients into the dry ingredients and stir until just moistened.
Fold in rhubarb
  1. Gently fold in the fresh rhubarb, finely diced so pink pieces stay intact.
Fill and top
  1. Divide the batter among the muffin cups, filling each about 2/3 full, then sprinkle with cinnamon sugar for topping.
Bake
  1. Bake for 18-20 minutes at 400°F until golden and a toothpick comes out clean.
Cool
  1. Cool in the pan for 5 minutes before transferring the muffins to a wire rack.

Notes

For the most tender crumb, stir the batter only until just moistened and fold the rhubarb gently. Store muffins in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; rewarm 10-15 seconds in the microwave. Freezing is yes—freeze cooled muffins up to 2 months. For a dairy-free option, use your favorite unsweetened non-dairy milk in place of milk.