Description

These rhubarb muffins are everything you want in a springtime bake—moist, soft, and bursting with the perfect balance of sweet and tangy. The magic comes from the fresh rhubarb, which provides a tart edge that complements the tender crumb of the muffin. Whether you enjoy them for breakfast, with your afternoon tea, or as a cozy late-night treat, these muffins are sure to become a household favorite. Topped with a simple cinnamon-sugar mix, they deliver both flavor and crunch in every bite.

Ingredients

Scale

1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 large egg
½ cup buttermilk
⅓ cup vegetable oil (or melted butter)
1 ½ tsp vanilla extract
1 ½ cups chopped fresh rhubarb
2 tbsp coarse sugar (for topping, optional)

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat the egg and mix in buttermilk, oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
Gently fold in chopped rhubarb.
Spoon the batter evenly into the muffin cups, filling about ¾ full.
Sprinkle with coarse sugar if using.
Bake for 20–22 minutes or until a toothpick inserted comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let the batter rest for 10 minutes before baking for a fluffier texture.
If using frozen rhubarb, do not thaw before mixing in.
For a richer flavor, try using brown sugar instead of white.
Sprinkle extra cinnamon on top for a spiced finish.

Prep Time: 15 minutes
Cook Time: 20–22 minutes
Category: Breakfast / Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 215