How to: Seasonal Cooking – Rhubarb Muffins


I’m at it again.

I absolutely cannot resist posting a rhubarb recipe come spring.  I just love it.  I just love it so much.

Remember these? Strawberry Rhubarb Crisp, Strawberry Rhubarb Pavlova.

Well now you’ve got three wicked rhubarb recipes to chose from!


This is a very basic muffin recipe, so the rhubarb really shines through.  If you’d like to add some nuts to fancy ’em up a little…go nuts.  ha!


What I appreciate most about rhubarb is that you have to wait for it.  It just doesn’t exist outside of spring unless you’ve frozen some for the rest of the year.  If you’re organized enough to do this, let’s be friends k?

IMG_4567Key to a tender muffin is being extra gentle when folding the ingredients together.  The batter will maintain lots of glorious little air pockets and result in fluffy goodness if you treat it with a little TLC.

IMG_4568_2IMG_4570This batter is thick folks.  It can be a bit of a pain to get it into the muffin tin without using your fingers, so git on in there and get messy. And then lick your fingers. Obviously.

IMG_4572The cinnamon sugar topper gives it a nice little sweet crunch, but it’s not crucial.  If you want to leave it out, no big thing.

IMG_4590Can’t wait for you to try these and share ’em with your friends and fam.  Or hoard them and eat the entire batch.  No judgement here.


Rhubarb Muffins

Serves 18-24 depending on size of muffin pan/paper
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Website Lightly adapted from All Recipes


  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon (divided)
  • 1 ¼ cup brown sugar
  • 1 cup buttermilk (to make your own add 1 Tbsp white vinegar or lemon juice to 1 cup of 2% or 3% milk, stir and let stand for 5 minutes)
  • ½ cup canola oil
  • 1 Large egg
  • 1 teaspoon pure vanilla extract
  • 3 cups diced rhubarb
  • 2 teaspoons butter (melted)
  • 1/4 cup granulated sugar


1. Preheat oven to 350F. Line muffin pan(s) with paper cups.
2. In a bowl, combine and mix flour, baking soda, baking powder, salt and 1 tsp cinnamon.
3. In another large bowl, combine brown sugar, buttermilk, canola oil, egg and vanilla. Mix until well incorporated.
4. In two to three batches, fold flour mixture into wet mixture until barely combined. Add rhubarb and a stir gently, again until barely combined. Batter will be very thick. Fill each muffin cup ¾ full with muffin batter.
5. In a small bowl combine melted butter, granulated sugar and ½ tsp cinnamon. Sprinkle ½ tsp or so of the sugar mixture over each muffin.
6. Bake for 20-25 until a toothpick comes out clean.


3 thoughts on “How to: Seasonal Cooking – Rhubarb Muffins

  1. Pingback: Canola Coast to Coast: Rhubarb | Eat Well

  2. Great muffins, rhubarb always brings back childhood memories of picking rhubarb and dipping it in sugar and eating it raw. The running as fast as we could because the owner of the garden caught us raiding his rhubarb patch.

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