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.
 

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)

Pumpkin Pie Spice
Small bowl of spice mix.

Pumpkin Pie Spice

Make your own pumpkin pie spice at home that is perfect for flavoring all your favorite fall baked goods.
Prepare:
5 minutes
Makes:
4 Tablespoons
Turnip Pancakes
Plate of crispy vegetable pancakes with dipping sauce.

Turnip Pancakes

A batter of grated root vegetables cooked in a skillet until golden and crispy.
Prepare:
30 minutes
Cook:
45 minutes
Makes:
12 pancakes
Slow Cooker Beans
Crock Pot with cooked red kidney beans.

Slow Cooker Beans

Making beans in the slow cooker is easy and can save you money. Season them the way you like and make enough to freeze for more easy meals.
Prepare:
5 minutes + 6 hours soaking
Cook:
4 to 6 hours
Makes:
6 cups
Glass of Sunshine Flavored Water
Pitcher of ice water with orange wedges.

Glass of Sunshine Flavored Water

Easy, homemade flavored water. So refreshing!
Prepare:
5 minutes
Cook:
0
Makes:
8 cups
Wontons
Bowl of wontons with a chicken and vegetable filling.

Wontons

Fresh flavors of ginger, sesame, and green onion in this fun and healthy meal.
Prepare:
30 minutes
Cook:
10 minutes
Makes:
36 wontons
Curried Pumpkin Soup
Bowls of pumpkin mushroom soup garnished with chives.

Curried Pumpkin Soup

A one-pot recipe with creamy pumpkin and warming spices make this a comforting meal that is ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
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.