Rhubarb muffins filled with chopped rhubarb have a slight tart taste from the rhubarb and a sweet light crunch from the cinnamon sugar sprinkled on top of the muffins.
These delicious muffins can be made with fresh or frozen rhubarb!
Easy to make muffins
Spring is rhubarb season and I tend to make a lot of recipes using rhubarb. These rhubarb muffins are a family favorite.
Serve up a batch of these muffins for breakfast or brunch. They are also perfect for a midday treat along with a cup of coffee or a glass of cold milk.
These muffins are easy to make. You can whip up a batch with just a spoon and whisk. No mixer needed! And since these bake up so quickly, your muffins will be ready in just 30 minutes!
The tangy taste of rhubarb paired with a bit of cinnamon and sugar makes a delicious muffin!
Rhubarb
Rhubarb is a stalk that resembles celery. However, the taste is all its own. It is fruity and very tart! Rhubarb can be used in both sweet and savory dishes. It is often the star, like in this rhubarb sauce, or it's an added ingredient like in these muffins.
Some of our favorite rhubarb recipes include rhubarb bars, rhubarb crisp, rhubarb bread, rhubarb coffee cake, and strawberry rhubarb upside down cake.
One of my favorite things about rhubarb is it is a perennial plant that comes up as soon as the snow melts away. For us, it's the first plant we harvest every year.
I do make a lot of rhubarb dishes this time of year. But I also freeze rhubarb so we can use it all year long.
The leaves of rhubarb are not edible. In fact they are toxic. Be certain to only use the stalk and discard the leaves.
Rhubarb stalks vary in color from green to red. The taste does not vary even with different colors.
Key ingredients
- Rhubarb - fresh or frozen
- Sour cream - use regular sour cream, not low-fat or nonfat
- Butter - I use salted butter
- Ground cinnamon - used in the muffins and as a topping. A premixed cinnamon sugar can also be used for the topping.
To make the muffins
- Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a bowl
- In a separate bowl, combine sour cream, melted butter, eggs and vanilla
- Add sour cream mixture to flour mixture and combine
- Stir in rhubarb
- Put batter in muffin tins and sprinkle with cinnamon and sugar
- Bake for 15 minutes in a preheated 400°F oven
Tips for making muffins
- Don't overmix the batter. Just stir enough until all the ingredients come together
- Make certain othe ven is preheated
- When removed from the oven, allow to cool in muffin tin for 3-5 minutes. Carefully remove muffins and continue cooling on a baking rack.
- Muffins are best when cooled to room temperature or eaten while still warm, but not hot
- Store fully cooled muffins in an airtight container
Knowing when the muffins are done
Every oven varies in oven temperature, so don't just rely on time for your muffins to be done. Always set your timer to the earliest time suggested. Check your muffins to determine if they are baked through.
- Look at your muffins. Do they look all the way baked? If they still look doughy, put them back in the oven.
- Check the color. You want some browning on top and edges.
- Use a toothpick inserted in the center of the muffin. When removed, check the toothpick. If it's covered with damp crumbs or batter, return to the oven.
Recipe Faqs
Yes, rhubarb muffins can be frozen. Allow muffins to fully cool. Place in a freezer container and freeze for up to 2 months. To use, simply remove from the freezer and allow muffins to thaw at room temperature.
You can use fresh or frozen rhubarb when making these muffins. To use frozen rhubarb, add the rhubarb while still frozen to the batter. Increase baking time by 3-5 minutes.
More favorite muffins
- Oatmeal Banana Muffins,
- Blueberry Muffins
- Raspberry Lemon Muffins
- Banana Walnut Muffins
- Peach Muffins
- Pumpkin Apple Muffins
- Triple Chocolate Muffins
- Chocolate Peanut Butter Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my muffin recipes!
Rhubarb Muffins
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 ½ cups flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup sour cream
- 6 Tablespoons butter (melted and cooled slightly)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups rhubarb (diced)
Topping
- 1 Tablespoon granulated sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 400°F
- Prepare muffin tin by spraying with a non-stick spray or lining with paper liners.
- Mix dry ingredients together in a large bowl.1 ½ cups flour, ½ cup granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt
- In a separate bowl mix sour cream, melted butter, eggs and vanilla until smooth.¾ cup sour cream, 6 Tablespoons butter, 2 eggs, 1 teaspoon vanilla
- Lightly add sour cream mixture into the dry ingredients. Stir until incorporated.
- Mix in rhubarb.2 cups rhubarb
- Divide into muffin cups sprayed or lined with paper liners.
Topping
- Mix topping and sprinkle over tops of muffin batter.1 Tablespoon granulated sugar, ¼ teaspoon cinnamon
- Bake in a preheated 400 degree oven for 15-18 minutes.
- Allow muffins to cool for a few minutes in pan and then remove and continue cooling on a baking rack.
Video
Notes
- Don't over mix the batter. Just stir enough until all the ingredients come together.
- Make certain oven is fully preheated before baking muffins.
- When removed from oven, allow to cool in muffin tin for 3-5 minutes. Carefully remove muffins and continue cooling on a baking rack.
- Muffins are best when cooled to room temperature or eaten while still warm, but not hot.
- Store fully cooled muffins in an airtight container
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in May of 2015. The recipe and pictures have been updated.
Recipe adapted from Fine Cooking
Sarah says
Yummmmm as per usual your recipes do not disappoint! I used 5% greek yogurt I had on hand instead of sour cream and they turned out amazing. Thank you!
Kathy says
Wonderful! Greek yogurt is such a great substitute for the sour cream! And you just can't go wrong with anything rhubarb, in my opinion! 🙂
Karen says
Made the muffins today. They turned out beautifully and were delicious.
Kathy says
Thank you!
David @ Spiced says
Wow, that's a happy looking rhubarb plant there! I keep saying I'm going to plant rhubarb in our yard, but I just haven't done it yet. I crave those early spring plants after a long winter. And I can use rhubarb for baking, too! It's a win-win. I love a good muffin, and these rhubarb muffins sound delicious! Great idea, Kathy!
Kathy says
I love rhubarb! And it's so delicious in so many things!
Valentina says
I haven't used nearly enough rhubarb this year. This is the perfect recipe to go get some. Yum! I love all of the rhubarb info, too. I didn't know they could be so green. I'm used to the very red ones. 🙂 ~Valentina
Kathy says
I hope you're able to get a hold of some rhubarb so you can make some muffins! I love the vibrant red color, but mine tends to be more on the green side. It's a good thing the taste is still the same!
Alex says
So delicious, Kathy. I love muffins, and I really love rhubarb. That cinnamon topping is such a lovely touch too!
Frred G says
Great idea. I really like rhubarb and in muffins, wow.
Kathy says
They are delicious!
Deb @ What's Cooking at Dinner Thyme says
I have been wanting to try rhubarb. This looks like the perfect recipe to try. Thank you.
Kathy says
Thanks, Deb. I hope you do give them a try!
Jessica @ Sweetest Menu says
I love muffins! These look wonderful!
Kathy says
Thanks, Jessica!
Fran @ G'day Souffle' says
Ooh, I like the idea of putting sour cream in this recipe- must make the muffins nice and gooey!
Kathy says
The sour cream definitely helps keep the muffins moist...not really gooey.
Kimberly @ KimRidge Farm says
These muffins must be so moist and tangy. I can only imagine how yummy they are. No wonder your nieces think they are the best.
I like rhubarb so much. And with all the planting we've done, we are not growing rhubarb. I need to fix that.
Do you think if I substitute rhubarb with Jonathan apples or strawberries the muffins would turn out fine?
Thank you for the recipe. This is such a novel idea for me.
Happy Mothers Day.
Kimberly
Kathy says
I often substitute different fruits in muffins without any problems. The apples will work perfectly. I don't know about the strawberries. It's one fruit I've never tried in a muffin! It would be worth experimenting and seeing how they turn out.
Lori from LL Farm says
I have printed this recipe and hope to make it soon!! Thanks for sharing and have a fabulous weekend.
Lori
Kathy says
Thanks Lori! Let me know how they turn out. Happy Mother's Day!