When rhubarb comes into season, one of the very first things I bake is a batch of Rhubarb Muffins. They’re soft, fluffy, and just the right balance of sweet and tart—perfect for breakfast, snacks, or packing into lunchboxes. These muffins are a wonderful introduction to rhubarb for kids and picky eaters, especially when you fold the chopped stalks into a lightly spiced vanilla batter and finish with a crisp sugar top.
Rhubarb can be a bit misunderstood. On its own, it’s tart and bold. But when baked into muffins, it mellows into something really special. I started making these muffins years ago to use up a surplus of rhubarb from a neighbor’s garden. I made a double batch to freeze, but they disappeared in just a few days. The kids loved the tender crumb and surprise bursts of fruity flavor, and I loved how easy they were to make with everyday pantry staples.
This recipe is a great one for baking with kids. They can mix the batter, fold in the rhubarb, and even sprinkle the tops with sugar before baking. The muffins rise beautifully and come out golden every time. Serve them warm with a little butter or pack them as a school snack—either way, they’re sure to become a seasonal favorite in your home, too.
What You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- ½ cup plain Greek yogurt or sour cream
- ½ cup milk (any kind)
- ⅓ cup neutral oil (like canola or vegetable)
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups rhubarb, chopped into small pieces
- 1–2 tablespoons coarse sugar (for sprinkling on top)
Pro Tips
- Chop rhubarb finely—smaller pieces distribute better in the batter and soften more evenly while baking.
- Don’t overmix the batter—mix just until combined for soft, fluffy muffins.
- Use Greek yogurt for extra moisture and a tender crumb.
- Sprinkle the tops with coarse sugar before baking for a delicious crunch and bakery-style look.
- Freeze extra muffins in a zip-top bag; they reheat beautifully in the microwave or toaster oven.
Tools You’ll Need
- Two mixing bowls
- Measuring cups and spoons
- Whisk and rubber spatula
- Muffin tin
- Paper liners
- Cooling rack
Substitutions & Variations
Dairy-Free Option: Use plant-based milk and dairy-free yogurt.
No Oil? Substitute with melted butter for a richer flavor.
Add-ins: Mix in ¼ cup chopped walnuts or pecans for added crunch.
Flavor Twist: Add orange zest or a dash of cardamom to highlight the rhubarb’s tang.
Make Mini Muffins: Use a mini muffin tin and reduce bake time to 10–12 minutes.
Make-Ahead Tips
- You can chop and refrigerate the rhubarb up to 2 days in advance.
- The dry ingredients can be pre-measured and stored in a sealed container.
- Baked muffins freeze well—just wrap individually and freeze for up to 3 months.
- To reheat, microwave for 15–20 seconds or warm in a low oven.
How to Make Rhubarb Muffins
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the sugar, yogurt, milk, oil, eggs, and vanilla extract until smooth.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
Step 4: Fold in the Rhubarb
Gently fold the chopped rhubarb into the batter until evenly distributed.
Step 5: Fill the Muffin Tin
Line a muffin tin with paper liners. Divide the batter evenly between the cups and sprinkle with coarse sugar.
Step 6: Bake
Bake at 375°F (190°C) for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Step 7: Cool and Serve
Allow muffins to cool on a wire rack. Serve warm or at room temperature with a pat of butter or just as they are.
Leftovers & Storage
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate to extend freshness up to 5 days.
- Freeze for up to 3 months; reheat in the microwave for 20 seconds or in the oven at 300°F for 10 minutes.
- Muffins can be individually wrapped for lunchbox treats or snack bags.
Final Thoughts
Rhubarb muffins are the kind of cozy, simple baking project that fills your kitchen with warmth and your week with grab-and-go goodness. Whether you grow your own rhubarb or grab a few stalks at the market, these muffins highlight its unique flavor in the most kid-friendly way. Bake a batch with your family and enjoy them warm from the oven or tucked into backpacks. If you try them, leave a comment and let me know how it went or how you made it your own. I’d love to hear from you.