Baking/ Bread/ Breakfast

Rhubarb Muffins

May 23, 2020 (Last Updated: June 24, 2020)

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Rhubarb muffins filled with chopped rhubarb have a slight tart taste from the rhubarb and a sweet light crunch from a cinnamon sugar sprinkled on top of the muffins. These delicious muffins can be made with fresh or frozen rhubarb and have a touch of cinnamon.

One rhubarb muffin sitting on a small white plate.

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. 

A white platter filled with fresh rhubarb muffins.

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 crisp, rhubarb bread 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. 

Large green rhubarb plant growing outside.

Rhubarb stalks vary in color from green to red. The taste does not vary even with different colors. 

Stalks of rhubarb on a wooden cutting board.

 

To make the muffins

  1. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a bowl
  2. In a separate bowl, combine sour cream, melted butter, eggs and vanilla
  3. Add sour cream mixture to flour mixture and combine
  4. Stir in rhubarb
  5. Put batter in muffin tins
  6. Add cinnamon sugar topping
  7. Bake for 15 minutes
Flour with cinnamon and sugar in a bowl.1
Muffin batter in a white bowl.3
A small white bowl filled with sugar and cinnamon.
A bowl with sour cream, eggs, butter and vanilla.2
Chopped rhubarb being added to muffin batter.
A muffin tin filled with rhubarb muffin batter being topped with cinnamon and sugar.

Baked rhubarb muffins still sitting in a muffin tin.

Can I freeze these muffins?

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 freezer and allow muffins to thaw at room temperature. 

A rhubarb muffin on a small white plate with more muffins in the background.

Can I use frozen rhubarb?

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.

How do I know when the muffins are done?

Every oven varies in the 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 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.

One rhubarb muffin on a small white plate.

Tips for making muffins

  • Don’t over mix the batter. Just stir enough until all the ingredients come together
  • Make certain oven is preheated
  • 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

Other favorite muffins

 

Don’t forget to PIN for later! A rhubarb muffin on a white plate.

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 baking recipes!

A single muffin sitting on a white plate.

Rhubarb Muffins

Kathy
Muffin filled with bits of rhubarb and a touch of cinnamon.
5 from 5 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 188 kcal

Ingredients
  

  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 cup sour cream
  • 6 Tablespoons butter (melted and cooled slightly)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups rhubarb (diced)

Topping

  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon cinnamon

Instructions
 

  • Preheat oven to 400 degrees.
  • Prepare muffin tin by spraying with a non-stick spray or lining with paper liners.
  • Mix dry ingredients together in a large bowl.
  • In a separate bowl mix sour cream, melted butter, eggs and vanilla until smooth.
  • Lightly add sour cream mixture into the dry ingredients. Stir until incorporated.
  • Mix in rhubarb.
  • Divide into muffin cups sprayed or lined with paper liners.

Topping

  • Mix topping and sprinkle over tops of muffin batter.
  • Bake in a preheated 400 degree oven for 15-18 minutes.

Video

Notes

Tips for making muffins

  • Don't over mix the batter. Just stir enough until all the ingredients come together
  • Make certain oven is preheated
  • 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

Nutrition

Serving: 1muffinCalories: 188kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 6gCholesterol: 50mgSodium: 120mgPotassium: 190mgFiber: 1gSugar: 10gVitamin A: 325IUVitamin C: 2mgCalcium: 79mgIron: 1mg
Keyword how to make rrhubarb muffins, muffins with rhubarb, rhubarb muffins
Tried this recipe?Leave a comment and let me know what you think.

This recipe was originally published in May of 2015. The recipe and pictures have been updated.

Recipe adapted from Fine Cooking 

 

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17 Comments

  • Reply
    David @ Spiced
    May 26, 2020 at 5:17 am

    5 stars
    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!

    • Reply
      Kathy
      May 26, 2020 at 8:56 pm

      I love rhubarb! And it’s so delicious in so many things!

  • Reply
    Valentina
    May 23, 2020 at 9:16 pm

    5 stars
    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

    • Reply
      Kathy
      May 24, 2020 at 5:10 am

      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!

  • Reply
    Alex
    May 23, 2020 at 6:37 pm

    5 stars
    So delicious, Kathy. I love muffins, and I really love rhubarb. That cinnamon topping is such a lovely touch too!

  • Reply
    Frred G
    April 15, 2019 at 6:03 am

    5 stars
    Great idea. I really like rhubarb and in muffins, wow.

    • Reply
      Kathy
      April 15, 2019 at 6:17 am

      They are delicious!

  • Reply
    Deb @ What's Cooking at Dinner Thyme
    May 13, 2015 at 3:36 am

    I have been wanting to try rhubarb. This looks like the perfect recipe to try. Thank you.

    • Reply
      Kathy
      May 13, 2015 at 4:37 am

      Thanks, Deb. I hope you do give them a try!

  • Reply
    Jessica @ Sweetest Menu
    May 11, 2015 at 3:52 pm

    I love muffins! These look wonderful!

    • Reply
      Kathy
      May 11, 2015 at 7:35 pm

      Thanks, Jessica!

  • Reply
    Fran @ G'day Souffle'
    May 10, 2015 at 2:50 am

    Ooh, I like the idea of putting sour cream in this recipe- must make the muffins nice and gooey!

    • Reply
      Kathy
      May 10, 2015 at 5:08 am

      The sour cream definitely helps keep the muffins moist…not really gooey.

  • Reply
    Kimberly @ KimRidge Farm
    May 9, 2015 at 4:39 am

    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

    • Reply
      Kathy
      May 10, 2015 at 5:07 am

      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.

  • Reply
    Lori from LL Farm
    May 8, 2015 at 1:34 pm

    I have printed this recipe and hope to make it soon!! Thanks for sharing and have a fabulous weekend.
    Lori

    • Reply
      Kathy
      May 8, 2015 at 5:45 pm

      Thanks Lori! Let me know how they turn out. Happy Mother’s Day!

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