Homemade Rhubarb Muffins
These homemade rhubarb muffins are sweet and tangy, bursting with rhubarb and pecan flavors, and so tender and moist.
A lot of people think you HAVE to pair rhubarb with fruit to make it delicious. While rhubarb certainly goes well with fruit, it's not a prerequisite. In fact, if the rest of your recipe is sweet, the rhubarb is balanced out perfectly.
Why You'll Love This Recipe
- It uses simple baking ingredients that are probably in your kitchen right now.
- It's a great sweet and tangy breakfast or snack.
- Using just rhubarb lets it be the star of the show.
Top Tip
Be sure to cut your rhubarb into small chunks so it bakes evenly and delivers a tasty blast in every bite.
Ingredients
This delicious rhubarb muffin recipe uses simple baking ingredients that you probably have in your kitchen already. You might not have to shop for anything except the rhubarb! Be sure to check the recipe card at the end of the post for exact quantities.
- Brown sugar
- Vegetable oil
- Vanilla
- Egg
- Buttermilk
- Flour
- Salt
- Baking soda
- Baking powder
- Diced fresh rhubarb
- Chopped pecans
- Ground cinnamon
- Butter, softened
- Sugar
Instructions
Like most muffin recipes, this one comes together quickly and easily. It only takes a few simple steps and a few minutes. The highlights are here, but you'll find the complete instructions in the recipe card at the end of the post.
1: Combine the wet muffin ingredients.
2: Add the dry batter ingredients. t
4: Stir in rhubarb and pecans.
5: Pour batter into a paper-lined standard-sized muffin tin.
6: In a small mixing bowl, combine cinnamon, sugar, and softened butter with a fork.
7: Sprinkle crumble on top of muffins.
8: Bake for 15-20 minutes or until a toothpick comes out clean.
Substitutions and Variations
- Feel free to add berries to your muffins if you prefer rhubarb with fruit.
- Chopped walnuts work well in place of pecans.
- Turn this into a quick bread by pouring the batter into a loaf pan, decreasing the temperature by 50 degrees, then baking until a toothpick inserted into the center comes out clean.
Equipment
- Measuring cups and spoons
- Mixing bowl
- Muffin tin
- Muffin liners
Storage
Room Temperature: Store in an air-tight container in a cool, dry place for up to 4 days.
Refrigerator: Store in an air-tight container for up to 6 days.
Freezer: Wrap individual muffins in clingwrap, then store for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
What to Serve with Rhubarb Muffins
These homemade rhubarb muffins make a great breakfast or snack with a glass of milk or a cup of coffee or tea. You can also serve them alongside your favorite savory breakfast items like:
- Eggs
- Bacon
- Sausage
- Ham
- Canadian bacon
- Hashbrowns
- Biscuits and gravy
Tips:
- Mix your batter until just combined for the most tender muffins.
- Be sure you cut your rhubarb into small chunks so you get a burst of flavor in every bite.
- Let your batter sit for about 10 minutes before adding it to the muffin tin and baking.
FAQ
No. Some people think that rhubarb will cause stomach upset, but that only happens if you eat the leaves. Rhubarb stalks are completely safe to eat and will not make you sick.
Rhubarb leaves are highly toxic due to high concentrations of oxalic acid. While also found in the stalks, the concentration of this acid in the leaves is so high that eating it in any quantity can cause stomach upset.
Rhubarb has a tangy, sour flavor that when paired with sweet ingredients creates a wonderfully balanced flavor profile.
More Rhubarb Recipes
Homemade Rhubarb Muffins
These homemade rhubarb muffins are sweet and tangy, bursting with rhubarb and pecan flavors, and so tender and moist.
Ingredients
- 1 ¼ cup brown sugar
- ½ cup vegetable oil
- 2 tsp vanilla
- 1 egg
- 1 cup buttermilk
- 2 ½ cup flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ cups diced fresh rhubarb
- ½ cup chopped pecans
- 1 tsp ground cinnamon
- 1 tbsp butter, softened
- ⅓ cups sugar
Instructions
- Preheat oven to 375ºF.
- In a large mixing bowl, beat brown sugar, vegetable oil, vanilla, egg, and buttermilk until smooth.
- Add flour, salt, baking soda, and baking powder. Beat again until smooth.
- Stir in rhubarb and pecans.
- Pour batter into a paper-lined standard-sized muffin tin.
- In a small mixing bowl, combine cinnamon, sugar, and softened butter with a fork.
- Sprinkle crumble on top of muffins.
- Bake for 15-20 minutes or until a toothpick comes out clean.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 219Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 13mgSodium 201mgCarbohydrates 31gFiber 1gSugar 17gProtein 3g
Get Inspired!
Never miss my delicious recipes, cute creations, or household tips!
