This delicious rhubarb muffin recipe is perfect for using up the rhubarb that is growing all over the garden. The crumble topping is especially yummy and a hit with the kids!
This recipe is perfect for using the loads and loads of rhubarb that we have in the garden. Friends and family are giving away rhubarb all over the place. What to do? Why, make these delicious rhubarb muffins of course! They are 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:
Sift together flour, sugar, salt and baking powder.
Add oil, milk and egg.
Combine ingredients and mix thoroughly.
Fold in fruit.
Fill muffin cups to the top. Tip: grease around the top of the muffin tin so that the muffin tops don’t stick to the baking tin.
Then sprinkle with the sugar and cinnamon topping.
Bake for 25-30 minutes or until golden and delicious.
Isaiah especially likes these rhubarb muffins. However he tends to just lick the top off and leave the rest for Daddy. I will often make these muffins using my mini muffin tin (affiliate link) because then they are the perfect size for the boys. Darcy packs these in his lunches too but I suspect that they don’t even make it to the car before they get eaten.
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 this rhubarb muffin recipe lasts longer than a day.
Rhubarb Muffins
Yield:
12 servings
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
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
1. Preheat oven to 375 degrees. Line muffin cups with cupcake wrappers.
2. Combine flour, sugar, salt and baking powder. Combine egg, oil and milk. Mix this with flour mixture. Fold in rhubarb. Fill muffin cups 3/4 of the way full, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 25 to 30 minutes in the preheated oven, or until done.
If you love this easy recipe, please give it a five star review and help me share on facebook and pinterest!
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 ?