Deliciously tart and sweet, these rhubarb muffins are a burst of spring flavors. They’re the perfect balance of tangy rhubarb and sweet crumb topping.
It is rhubarb season, and this delicious rhubarb muffin recipe is a great way to use up the abundance of rhubarb that is available.
The crumble topping is especially yummy and a hit with the kids! It provides the perfect complement to the tartness of the rhubarb.
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This recipe is the perfect way to use the loads and loads of fresh rhubarb that we end up with in the summer. Friends and family are giving away rhubarb all over the place.
What to do? Why, make these delicious muffins, of course! This is a go-to recipe around here and one of the boys’ absolute favorite things to eat right now. I love how much THEY love these muffins!
HOW TO MAKE THIS YUMMY RHUBARB MUFFIN RECIPE:
- In a large bowl, sift flour, sugar, salt, and baking powder together.
2. In a separate bowl, combine oil, milk, and egg.
3. Add the wet ingredients to the dry ingredients. Mix thoroughly.
4. Fold the diced rhubarb into the muffin batter.
5. Spoon batter into muffin cups, filling them all the way to the top.
Tip: Grease around the top of the muffin tin, so that the muffin tops don’t stick to the baking tin.
6. Sprinkle the cinnamon sugar crumble mixture over the top of each muffin.
7. Bake for 25-30 minutes or until golden.
Tips and Tricks:
- To prevent your muffins from sticking to the pan, be sure to grease them well with cooking spray or use paper muffin liners. You may even want a combination of both.
- While it is possible to make muffin recipes with a stand mixer or electric mixer, I recommend doing it by hand for best results.
- Extra muffins can be stored at room temperature, in an airtight container, for 2-3 days. If you want to freeze them, allow them to cool completely on a wire rack first, to avoid condensation build-up.
- Generally, fresh and frozen rhubarb will work equally well in your favorite rhubarb recipes.
- For easy freezing, wash and dry your stalks of rhubarb, chop them up, and put the fruit into freezer bags.
MORE TIPS FOR LUNCH PLANNING:
- Prepare meals in advance whenever possible. Portion them out into individual servings and store in the freezer for up to three months.
- Create “one pot” family style meals for quick dinners, then use the leftovers for lunch the next day.
- Pack ingredients in 1 gallon size ziploc bags (aff link) for flexible storage in the freezer.
- Plan meals that use similar ingredients to help make packing and planning easy. My kids love these Banana Chocolate Chip Muffins and this Pizza Bun recipe.
THESE RHUBARB MUFFINS ARE PERFECT FOR PACKING IN SCHOOL LUNCHES!
The boys love to take freshly made muffins to school. Once cooled, I simply wrap the muffins individually in cellophane and then place them all in a large freezer bag.
I leave them in the freezer, where they are readily available for school lunch packing. Storing them in the freezer is the only way that these rhubarb streusel muffins last longer than a day.
Go make yourself a batch of these rhubarb muffins now! They will quickly become a family favorite, just like they are here.
If you love this easy recipe, please give it a five star review and help me share on facebook and pinterest!
Rhubarb Muffins
Delicious rhubarb muffin recipe that is perfect for using up the rhubarb that is growing all over the garden. The crumble topping is especially yummy!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh or frozen cubed rhubarb
- Topping:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Instructions
These double chocolate chip muffins are perfect for back-to-school lunches.
Those look incredible! I have a bunch of rhubarb waiting for me. The biggest problem is that I’m the only one who eats it… I would have to eat all of those muffins by myself. Darn :)
I just made these. I found that you could barley taste the rhubarb…so your family would probably eat them. Next time I would probably double the rhubarb…or at least use 1 1/2 cups!
Nawwww. I want some rhubarb….we had to leave ours at our old house….and haven’t got the vegie patch going here yet….I so could eat some of those muffins now! Great job, have bookmarked the recipe for future use. Hugs Naomi
Oh yum! I absolutely love rhubarb but have never thought of rhubarb muffins. That might be easier for me than pie or cobbler. Thanks for sharing this post on Motivated Monday at BeColorful. I hope you will visit again.
Pam
How many muffins does the recipe make?
One Dozen
My battery *looks thicker.. and my topping was not as moist looking as your picture? We’re we supposed to melt the butter?
Hmmm no to the melted butter…
My batter was the same way. I just scooped up a handful to put in each muffin tin!
My batter came out thick as well. I just added a bit of milk and a touch of vanilla.
I will be using frozen rhubarb. Do i thaw it first or fold it in frozen?
Thaw it first and drain excess moisture :)
I made these muffins yesterday. They are great, I did use a cup and half of rhubarb per the comment that the rhubarb flavor was very light. Didn’t have the cake flour so made my own w cornstarch, nice and light. I did add extra milk and oil because it was a very thick batter and also added about 1/2 t vanilla. I will definitely make these again. Thank you ?