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Close-up of freshly baked rhubarb muffins with a golden crumb topping, presented on a white plate.
Layla

Rhubarb Muffins

Brighten your day with these perfectly moist rhubarb muffins, bursting with tart rhubarb and a hint of vanilla, ideal for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 large egg room temperature
  • 0.75 cup whole milk
  • 0.5 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 1.5 cups fresh rhubarb diced into 1/2-inch pieces

Equipment

  • 12-cup Muffin Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula

Method
 

Prepare for Baking
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease it well with butter or cooking spray. Set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening.
  3. In a separate medium bowl, whisk together the room temperature egg, milk, melted and cooled butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula just until combined and no dry streaks of flour remain. Be careful not to overmix; a few lumps are okay and lead to tender muffins.
  5. Fold in the diced fresh rhubarb until evenly distributed throughout the batter. Again, mix minimally to avoid developing gluten.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Don't overmix your batter! Overmixing develops gluten, which can lead to tough, dry muffins. Stir just until the dry ingredients are moistened. You can substitute 1.5 cups of frozen rhubarb (do not thaw) for fresh; just add a minute or two to the baking time. These muffins are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. For longer storage, freeze them for up to 3 months and thaw at room temperature.