Rhubarb Muffins

Rhubarb looks like celery that went pink for attention. But unlike celery, rhubarb actually brings flavor to the party. These muffins turn rhubarb into sweet little surprises that wake up your mouth. If you’ve never baked with rhubarb, this is your moment. If you have, you know it’s worth the weird stares at the produce section.

What are Rhubarb Muffins

These rhubarb muffins are soft, slightly tart, and a little sweet. The batter is easy to mix. You don’t need a mixer. You don’t need to whisper to the flour. Just a bowl, a spoon, and some chopped rhubarb. Bake them in the morning and your kitchen will smell like you actually have your life together.

Prep Time

Prep time is 15 minutes
Cook time is 20 minutes
Total time is 35 minutes
Makes 12 muffins

Ingredients

2 cups chopped rhubarb
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/2 cup sour cream or plain yogurt
1 teaspoon vanilla extract

How to make Rhubarb Muffins

Preheat the oven to 375°F (190°C).
Line a muffin tin with paper liners or grease the cups.
In a large bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, whisk sugar, brown sugar, eggs, oil, sour cream, and vanilla.
Add the wet mix to the dry mix. Stir until just combined.
Fold in the chopped rhubarb.
Spoon the batter into the muffin cups, about 3/4 full.
Bake for 18 to 22 minutes or until a toothpick comes out clean.
Let them cool in the pan for 5 minutes, then move them to a wire rack. Try not to eat them all while they’re still hot. Good luck.

Nutrition Information (per muffin)

Calories: 210
Fat: 9g
Carbohydrates: 30g
Sugar: 15g
Protein: 3g
Fiber: 1g

Final Tip

If rhubarb is new to you, remember this: it looks like it doesn’t belong in a muffin. But it does. It really does.

Continue to Content

Rhubarb Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A golden-brown crumb, lightly spiced and extra fluffy thanks to sour cream, with pockets of bright, zingy rhubarb in every bite.

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Ingredients

• 2 cups chopped rhubarb
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup sour cream or plain yogurt
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 375°F (190°C). Prep muffin tin with liners or grease.
2. Mix dry: flour, baking powder, baking soda, salt.
3. Whisk wet: sugars, eggs, oil, sour cream, vanilla.
4. Combine wet & dry, then gently fold in rhubarb.
5. Fill cups ¾ full, bake 18–22 mins (until toothpick clean).
6. Cool 5 mins, then transfer. Try to resist eating them all!

Enjoy! 😊

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 210kcalTotal Fat: 9gCarbohydrates: 30gFiber: 1gSugar: 15gProtein: 3g