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These rhubarb muffins are soft, tender, and packed with fresh, tart flavor. They’re easy to make, perfectly sweet, and a delicious way to celebrate rhubarb season.
Why I Love These Rhubarb Muffins
I think my love for rhubarb comes largely from a nostalgic connection. Growing up, I was always so excited when Mom started baking with rhubarb because, intrinsically, I knew that spring had finally arrived.
Rhubarb is really an odd plant. Very tart and full of water, we usually use it in sweet baked goods. While I’m always testing and trying savory applications, this is my favorite rhubarb muffin. A wonderful friend gave me a variation of this recipe, and after playing with it slightly, I fell in love. Muffins are simply delicious, and whether for breakfast or dessert, this is a springtime treat you’ll love!
What sets these muffins apart is their bakery-style texture and rise. The batter is best when made ahead and refrigerated overnight, which helps the muffins hydrate and develop better flavor. A cold crumble topping (chilled or even frozen) ensures crisp, buttery results, and starting with a high oven temperature gives the muffins that tall, beautiful rise.
Here’s why you’ll love them:
- No mixer needed – Just two bowls, a whisk, and a muffin tin.
- Great for freezing – Make a batch now and enjoy them for months!
- Perfect with coffee – Or tea, or packed in a lunchbox (kids or yourself!)
Rhubarb Muffin Ingredients
These simple ingredients are all you need to make these delicious muffins. Here are a few important ones:
- Fresh rhubarb – Tart, juicy, and the star of the show! Dice it so you still know that there’s rhubarb in the muffins.
- All-purpose flour, baking powder, and baking soda – The necessary ingredients that give these muffins their classic, tender structure and size.
- Granulated sugar – The right amount of sweetness to balance the tart rhubarb without overpowering it.
- Egg – Helps bind everything together and gives the muffins structure.
- Cinnamon – Added to the streusel for a cozy, warm undertone that pairs so well with rhubarb.
- Buttermilk – Its acidity also reacts with the baking powder to give a better rise and softer crumb.
- Unsalted butter – Browned before being added so that it adds tons of luscious flavor. Also added to the streusel!
The full amount of each ingredient can be found in the recipe card below.
How to Make Rhubarb Muffins
These muffins come together quickly with just a few simple steps!
Combine the wet ingredients – In a large bowl, beat the egg and sugar. Then mix in the buttermilk, browned butter, and vanilla extract. Add the flour, baking soda, baking powder, and salt. Don’t overmix! Then gently fold in the rhubarb.
For the best muffins with great texture, place this batter in the fridge overnight (or at least 30 minutes if you’re in a pinch).
Make the topping – In a separate bowl, combine the brown sugar, flour, cinnamon, and cubed butter, and mix until it resembles wet sand.
Fill the pans – When ready to bake, divide the batter evenly among the muffin cups, filling each with about ½ cup of batter. Top with about 2 tbsp of topping.
Bake – Bake in the preheated 425°F oven for 5 minutes. Then turn down the oven to 350°F and bake for 16-20 minutes until a toothpick poked into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Serving & Storage Tips
These muffins are best enjoyed slightly warm, with some butter or cream cheese. They make a perfect grab-and-go breakfast or a quick afternoon snack with coffee.
To store – Keep the cooled muffins in an airtight container at room temperature for up to 3 days.
To freeze – Place the muffins in a freezer-safe container and into the freezer. Alternatively, if you want an easy, on-the-go snack, you can wrap each muffin individually in plastic wrap, then place it in a freezer-safe bag or container. They’ll keep well for up to 2 months.
To reheat – From room temp, microwave for about 10 seconds to bring back that freshly baked feeling. From frozen, let thaw at room temp (about an hour) or microwave for 20-30 seconds.
More Muffin Recipes
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Rhubarb Muffins
Ingredients
For the batter
- 1 large egg
- 1 ¼ cups light brown sugar
- 1 cup buttermilk
- 8 tbsp (1 stick) browned unsalted butter slightly cooled
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 2 cups diced rhubarb
For the crumble topping
- ⅓ cup light brown sugar
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter cold, cut into small pieces
Instructions
- Preheat oven to 425°F.
- Prepare the batter: Beat the egg and sugar until combined. Mix in buttermilk, cooled browned butter, and vanilla extract. Add flour, baking soda, baking powder, and salt. Mix until no streaks remain. Fold in the rhubarb. Place in the fridge overnight or until ready to use. If baking right away, allow to rest in the fridge for 30 minutes before baking.1 large egg, 1 ¼ cups light brown sugar, 1 cup buttermilk, 8 tbsp (1 stick) browned unsalted butter, 1 tsp vanilla extract, 2 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp kosher salt, 2 cups diced rhubarb
- Prepare the topping: Mix the brown sugar, flour, cinnamon, and butter. Mix until the texture is like wet sand. Place in freezer, or until ready to use.⅓ cup light brown sugar, ¼ cup all-purpose flour, 1 tsp ground cinnamon, 4 tbsp unsalted butter
- Fill the pans: Fill greased jumbo muffin cups with approximately ½ cup batter. The batter should be split equally between 6 jumbo muffin cups. Top each muffin with crumble, about 2 tablespoons.
- Bake: Place in the preheated 425°F oven and bake for 5 minutes. Then, turn the oven down to 350°F and continue baking until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-20 minutes. Remove from the oven and cool in the pan for 5 minutes. Then remove and cool on a rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I am very jealous of all your rhubarb – I moved from NY to NC 20 years ago and rhubarb does not like NC, unfortunately!!! And I LOVE rhubarb in any form!! Even just stewed with sugar over vanilla ice cream – my kids loved it this way best!
I just found your site when I was looking for a brown butter oatmeal cookies. I will be making your butterscotch cookies this evening and will post back once done! Quick question – I noticed that you use brown butter for both the cookies and your rhubarb muffins – do you use unsalted or salted butter? Thank you! And I look forward to receiving more of your posts in the future.