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. Preheat oven to 400° F. Lightly grease 12 muffin cups.
3. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
4. In a medium bowl, mix together brown sugar, egg, applesauce, oil and vanilla. Stir in rhubarb.
5. Add the wet ingredients to the dry ingredients. Stir until dry ingredients are moistened. Do not overmix.
6. 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.
7. 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)

Fiesta Barley Salad
Bowl of mandarin orange and barley salad with a wooden serving fork.

Fiesta Barley Salad

A bright and colorful salad with a combination of grains, veggies, and fruit.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
7 cups
Rosanna’s Fry Bread
Platter of stacked golden fry bread.

Rosanna’s Fry Bread

Fry bread was a survival food for many Indigenous People. Today it represents resilience and is enjoyed for holidays, pow wows and other gatherings.
Prepare:
1 hour (includes mixing, resting, and dividing)
Cook:
20 minutes per batch
Makes:
8 pieces
French Toast
Plates of French Toast dusted with powdered sugar.

French Toast

A breakfast classic, packed full of cinnamon. Top with your favorite fruits or sauces.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
4 slices
Honey Mustard Dressing
Bottle of dressing displayed with a salad.

Honey Mustard Dressing

Homemade yogurt-based honey mustard dressing- sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Tabouli Bulgur Wheat Salad
Bowl of vegetables with bulgur and dressing.

Tabouli Bulgur Wheat Salad

Tasty make-ahead salad with hearty whole grains, fresh vegetables and a tangy dressing.
Prepare:
45 minutes
Makes:
4 cups
Brown Rice with Corn and Beans
A seasoned mix of brown rice, black beans and corn is shown in a serving bowl.

Brown Rice with Corn and Beans

This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups
Was this page helpful to you?