Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 Muffins
Cuisine: American
Ingredients: 3 cups flour; 1 cup sugar; 2/3 cup butter, melted; 2 eggs, beaten; 1 cup buttermilk; 1/2 teaspoon salt; 4 teaspoons baking powder; 1 teaspoon vanilla; 1/4 teaspoon cardamom; 2 cups finely chopped rhubarb

Submitted by nicole on Mon, 06/29/2020 - 05:18

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Rhubarb muffins are tender and full of bright flavor thanks to the tiny bites of tart rhubarb. This rhubarb muffin recipe has a perfect balance of those tart and sweet flavors, and is a great way to use up a bumper crop of spring rhubarb.

Three rhubarb muffins surrounded by fresh rhubarb, with a text overlay reading "Rhubarb Muffins."

Muffins are great grab-and-go breakfasts, and I particularly love these rhubarb muffins to start my day off on a great note.

Five slices of rhubarb, ranging from green to dark pink, arranged by color on a white marble surface.

Of course, I adore absolutely anything made with rhubarb. Look how pretty it is! And so delicious, too. I love sweet things made with tart fruit (and yes, I lump rhubarb in with tart fruit because that's what it tastes like, even though it's not a fruit).

Three rhubarb muffins surrounded by fresh rhubarb stalks and slices.

If you have a bumper crop of rhubarb, or have found it in the grocery store, bought way too much (as I typically do) and are looking for ways to use it up while it's in season, this rhubarb muffin recipe is for you.

And if you're not a tart fruit fan but still want an amazing muffin recipe, try this Mexican mantecadas muffin recipe. Sweet, lightly spiced, and absolutely amazing.

Rhubarb muffin ingredients on a marble surface.

Rhubarb Muffin Recipe:

3 cups flour
1 cup sugar
2/3 cup butter, melted
2 eggs, beaten
1 cup buttermilk
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon cardamom
2 cups finely chopped rhubarb

Bowl of rhubarb muffin batter.

Muffin recipes are very easy and very forgiving. Start by mixing all of the dry ingredients together. Then add the wet ingredients and mix to form the batter. It's ok if it's lumpy!

Chop the rhubarb into tiny pieces (I like my bites of tart rhubarb evenly distributed and not too overwhelming in any single bite), and mix into the batter.

Rhubarb muffin batter scooped into a muffin tin, ready to bake.

Scoop the rhubarb muffin batter into a lined cupcake/muffin tin.

Three rhubarb muffins surrounded by slices and stalks of fresh rhubarb.

Bake at 350 degrees Fahrenheit for 22-25 minutes. If you're baking in a convection oven, drop the temperature to 325 degrees Fahrenheit and start testing the muffins for doneness with a toothpick at about 18 minutes.