Skip to main content

Rhubarb Muffins

Easy to make muffins with bites of sweet and tart rhubarb.
Platter of muffins with small pink rhubarb pieces.
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 12 muffins
Nutrition Facts: View label

Ingredients

1½ cups flour (all-purpose, whole-wheat or a combination)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ cup packed brown sugar
1 egg
½ cup unsweetened applesauce
¼ cup vegetable oil
1 teaspoon vanilla
1 cup diced rhubarb (fresh or frozen and thawed)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits under running water before preparing.
  3. Preheat oven to 400° F. Lightly grease 12 muffin cups.
  4. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
  5. In a medium bowl, mix together brown sugar, egg, applesauce, oil and vanilla. Stir in rhubarb.
  6. Add the wet ingredients to the dry ingredients. Stir until dry ingredients are moistened. Do not overmix.
  7. Divide the mixture between muffin cups. Bake for 18 to 20 minutes or until a toothpick comes out clean. Remove muffins from pan after a few minutes of cooling.
  8. Store muffins in a closed container for up to two days at room temperature or a week in the refrigerator.

Notes

• If using frozen rhubarb, measure when mostly frozen. After thawing, add rhubarb and extra juice to wet ingredients.
 

Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

Comments

These are delicious. We made them for a recent cook-along, and found that for nice dome-topped muffins like in the photo, the recipe made only eight. Several other participants were able to make 12 - but they were very small and squat, and they really had to stretch the batter. We also found they adapt well to using a whole-grain gluten-free flour (using the same amount), for those that need to.

I have made this recipe twice now and will definitely make these again. I made them first with half whole wheat, half all-purpose flour. The second time, I did the same half/half flour combination - and also did 1/2 cup drained diced canned peaches with 1/2 cup rhubarb, and used 1/4 cup sparkling water instead of an egg. They were delicious both times! Yummy light texture, nice sweet taste with pops of tartness from the rhubarb.

This recipe is super tasty! I used whole wheat flour. The rhubarb was just the right amount of sweet, and I made mini muffins and cooked them for 11 min. 

You might also like...

Recipes A to Z (without photos)

Cream of Celery Soup
Bowls of textured celery with a smooth creamy soup base.

Cream of Celery Soup

This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 Min
Cook:
20 Min
Makes:
4 cups
Sikil Pak (Mayan Pumpkin Seed Dip)
bowl of dip with vegetables

Sikil Pak (Mayan Pumpkin Seed Dip)

Enjoy this Mayan-inspired dip with fresh veggies or whole-grain chips.
Prepare:
10 Min
Cook:
15 Min
Makes:
1 ½ cups
West African Peanut Soup
Bowl of creamy soup with a tomato and peanut base with vegetables and chicken.

West African Peanut Soup

A quick-to-make soup recipe with warm curry spices, chicken breast and a hint of red pepper.
Prepare:
10 Min
Cook:
20 Min
Makes:
8 cups
Pomegranate Smoothie
glasses of Pomegranate Smoothie

Pomegranate Smoothie

This beautiful smoothie combines sparkling pomegranate seeds with other fruits and vegetables for a nutritious drink.
Prepare:
10 Min
Makes:
3 cups
Yogurt Fruit Dip
Bowl of yogurt dip served with cantaloupe slices.

Yogurt Fruit Dip

Kid-approved, quick and easy dip with cinnamon, vanilla and a hint of brown sugar.
Prepare:
15 Min
Makes:
1 cup
Mashed Carrots
Small bowl of Mashed Carrots.

Mashed Carrots

A sweet and earthy recipe that uses fresh, canned or frozen carrots.
Prepare:
5 Min
Cook:
30 Min
Makes:
2 ½ cups