Hamdi Saidani Rhubarb Muffins Recipe made with chopped rhubarb, sugar, and cinnamon. It makes 12 muffins and takes about 30 minutes total. These muffins are soft, slightly tart, and perfect for breakfast, snacks, or on-the-go treats during spring and summer.
Try More Rhubarb Recipes:
❤️ Why You’ll Love This Rhubarb Muffins Recipe
- Moist and fluffy texture.
- Sweet and tart flavor in every bite.
- Quick to make — ready in under 30 minutes.
- Great for using extra rhubarb.
- No mixer needed — just a whisk and spoon.
- Kid-approved and freezer-friendly.
🧾 Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup brown sugar
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups diced rhubarb
- Optional: ½ cup chopped walnuts or pecans
- Topping: 2 tbsp sugar + ½ tsp cinnamon
👩🍳 Directions
- Preheat oven to 375°F (190°C). Line a muffin tin or grease it.
- In a bowl, mix flour, baking soda, salt, and cinnamon.
- In another bowl, whisk brown sugar, egg, buttermilk, oil, and vanilla.
- Pour wet mix into dry mix. Stir gently just until combined.
- Fold in rhubarb and nuts if using.
- Spoon batter into muffin cups, ¾ full.
- Mix cinnamon and sugar topping. Sprinkle on each muffin.
- Bake 18–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
💡 Recipe Tips
- Don’t overmix the batter; it keeps the muffins fluffy.
- Use fresh rhubarb for best texture, or thaw and drain frozen rhubarb.
- Chop rhubarb small to spread flavor evenly.
- Add orange zest or swap nuts for white chocolate chips.
- Double the topping for a sweet crunchy muffin top.
🍯 What To Serve With Rhubarb Muffins?
Serve Rhubarb Muffins with coffee, tea or a smoothie. Add a side of fresh fruit or yogurt for a balanced breakfast. For dessert, serve warm with honey butter, whipped cream, or a drizzle of maple syrup.
🧊 How To Store Leftovers Rhubarb Muffins?
- Room Temp: Store leftovers rhubarb muffins in an airtight container for up to 3 days.
- Fridge or Freezer: Refrigerate leftovers rhubarb muffins up to 5 days or freeze up to 2 months. Reheat before eating.
🔥 How To Reheat Rhubarb Muffins?
- Microwave: Heat 1 leftovers rhubarb muffin for up 15–20 seconds for a soft bite.
- Oven: Warm leftovers rhubarb muffins at 300°F for 5–10 minutes to revive texture.
❓ FAQs
Can I use frozen rhubarb in Rhubarb Muffins Recipe?
Yes, frozen rhubarb works well. Be sure to thaw it completely and drain off the extra liquid before adding it to the batter. Excess moisture can make the muffins soggy or cause them to bake unevenly. Once drained, you can use it just like fresh rhubarb.
Do I need to peel rhubarb for muffins?
No, peeling rhubarb is not necessary. Simply trim the ends, remove any stringy bits if needed, and dice it into small pieces. The skin softens during baking and helps give the muffins their natural pinkish color and tart flavor.
How do I keep muffins from being too tart?
To balance rhubarb’s tartness, make sure to use the full amount of sugar in the recipe. You can also dice the rhubarb very small so it spreads evenly through the batter. Adding a cinnamon sugar topping also helps balance the flavor.
Can I make these muffins gluten-free?
Yes. Use a gluten-free flour blend that includes xanthan gum for best results. Avoid overmixing, as gluten-free batters can become gummy. The texture will be slightly different but still soft and delicious.
📊 Rhubarb Muffins Nutrition Facts (1 muffin, approx.)
- Calories: 190
- Carbs: 30g
- Sugar: 14g
- Fat: 7g
- Protein: 3g
- Fiber: 1g
- Sodium: 180mg
