Tender and fluffy Rhubarb Muffins are a must-make with fresh spring rhubarb! Featuring orange zest, a tender crumb, tart bites of rhubarb, and topped with crunchy cane sugar, they are a flavorful and fresh taste of spring. They are ready in less than an hour and made with only 2 bowls!
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Rhubarb season has officially arrived, and I am here for it! Today, we are celebrating with these this easy rhubarb muffin recipe.
They are moist, buttery, sweet, studded with tangy, tender rhubarb bits, and topped with a crunchy, caramelized sugar topping. In short: one of my favorite spring treats!
Rhubarb season doesn't last very long, so consider this your sign to run to the store to stock up if you haven't already! This year, I've also bought extra rhubarb to freeze to make these muffins in the off-season (more on that below).
Make the muffins a better-for-you treat by using avocado oil and whole wheat pastry flour, and see my tips below to get perfectly risen and fluffy muffins every time. Let's jump in, shall we?!
Looking for more rhubarb recipes? Check out my Rhubarb Crisp and Rhubarb Jam!
Ingredients
Rhubarb - It wouldn't be a recipe for rhubarb muffins without this, now would it?! This spring veggie adds delightful pockets of tartness to the muffins in a way only rhubarb can. Trim off the leaves before chopping finely; they are toxic and should not be eaten!
Greek Yogurt - Adds moisture and makes the crumb exquisitely tender! You can use plain or vanilla yogurt of any fat percentage. Or, swap sour cream.
Milk - Also for moisture and fat! I recommend whole or 2% (I usually use whole!).
Oil - You will need a neutral-flavored vegetable oil, such as avocado, canola, or grapeseed oil. I prefer to use avocado when possible because of its healthy fat profile.
Eggs - For binding the batter. Use room temperature eggs for the easiest mixing if possible.
Light Brown and White Sugar - I love adding brown sugar to rhubarb recipes because the caramelly molasses takes the tangy-sweetness to a new level. Pack the brown sugar to measure.
Orange Zest - For a hint of sweet citrus! Use fresh zest for the best taste.
Flour - Use whole wheat pastry or all-purpose flour.
Baking Soda, Baking Powder, and Salt - To leaven (raise) and season the muffin batter. Use aluminum-free baking powder within its expiration date to avoid a sour aftertaste.
Coarse Sugar - A sprinkle of coarse sugar, such as sanding or demerara sugar, gives the muffin a crunchy and sweet crust. The perfect contrast to the tart rhubarb.
How to Make Rhubarb Muffins
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400°F and move the baking rack to the center of the oven. Line 2 cupcake pans with 12 cupcake liners, adding the liners to every other muffin tin. If needed, brush the top of the cupcake pan around each liner with oil or butter to help the muffins release more easily from the pan.
Step 2: In a large bowl, whisk the wet ingredients (oil, yogurt, milk, eggs, vanilla extract, brown sugar, white sugar, and orange zest) until combined.
Step 3: Combine the dry ingredients (flour, salt, baking powder, and baking soda) in a small bowl until combined.
Step 4: Combine the dry and wet ingredients and stir until just combined.
Step 5: Fold in the chopped rhubarb.
Step 6: Divide the batter between the 12 muffin cups. Sprinkle with 1 teaspoon of sanding or demerara sugar.
Step 7: Add the muffins to the oven and reduce the heat to 350°F. Bake for 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Step 8: Cool the muffin trays on wire cooling racks for 5-10 minutes or until cool enough to touch. Remove the muffins from the pan and cool directly on the wire rack until at room temperature. Enjoy!
Secrets to High Rise Muffins
Want to make bakery-style muffins with beautifully risen muffins with high domes? Here's how to do it:
- Start with high heat. This gives the rising process a turbo-charged start! They just need to start at 400°F. Preheat the oven to this temperature, add the muffins, and then reduce the temperature to 350°F to bake.
- Space out the muffin batter. Scooping it into every other muffin cup allows for more even heat circulation around the muffins, encouraging a great rise.
- Grease the cup rim. If not using a tulip cupcake liner (as pictured above), spraying non-stick oil or brushing butter around the rim will allow the cupcake muffin tops to release easily.
Other Recipe Pro-Tips
- Measure the flour accurately. For the best results, weigh it with a food scale. They are easy to use and super affordable (usually about $10-15!) and always ensure light and fluffy muffins. Otherwise, fluff the flour with a fork, scoop it into measuring cups, and level off the top to measure.
- Don't overmix the batter. Fold the dry ingredients into the wet until they are just combined and only a few streaks of flour remain. Overmixing it creates thick and dense muffins.
- Using frozen rhubarb. If you don't have fresh rhubarb, you can use frozen. Add the rhubarb to the batter frozen (do not defrost) and add an extra minute or two of baking time if needed.
High-Altitude Baking Directions
Keep your rhubarb muffins light and fluffy with a beautiful rise at altitudes above 3500 feet by making the following recipe adaptations:
- Reduce the white sugar to ½ cup
- Increase the flour to 2 cups (250g)
- Reduce the leavening agents: use ½ teaspoon each of baking powder and baking soda
- Change the heat: Start the muffins at 425°F and then reduce it to 365°F (instead of 350°F).
Serving Suggestions
Enjoy the muffins at room temperature or toasted with a brush of butter or coconut oil for a tasty breakfast or snack. For a complete and filling meal, pair it with any of the following:
- Coffee Protein Smoothie
- Raspberry Mocha Latte
- Cottage Cheese Smoothie
- Fruit Salad
- Scrambled Eggs
- Sweet Potato & Sausage Frittata
Storage Directions
- Storage: Leftover muffins keep covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: You can also freeze the healthy rhubarb muffins in a freezer-safe container for up to 3 months. Defrost them at room temperature for 1-2 hours before serving.
Save this Recipe for Later on Pinterest
Tools Needed to Make This Recipe
- Measuring Cups & Spoons
- Food Scale
- Mixing Bowls
- Whisk
- Silicone Spatula
- Muffin Pan
- Cupcake Liners (Tulip —as pictured— or Standard)
More Healthy Muffin Recipes
- Banana Pumpkin Muffins
- Raspberry Muffins
- Peach Muffins
- Blackberry Muffins
- Zucchini Carrot Muffins
- Chocolate Zucchini Muffins
- Healthy Banana Muffins
- Dairy-Free Blueberry Muffins
- Dairy-Free Pumpkin Muffins
Recipe Card
Rhubarb Muffins
Ingredients
- ½ cup oil avocado, canola, or grapeseed
- ½ cup vanilla or plain Greek yogurt
- ¼ cup milk
- 2 large eggs brought to room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup packed light brown sugar
- ⅔ cup white sugar
- 1 teaspoon orange zest
- 1 ¾ cup (218g) all-purpose flour or whole wheat pastry flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 2 cups finely chopped rhubarb
- 3 tablespoons sanding sugar or demerara sugar
Instructions
- Preheat the oven to 400°F and move the baking rack to the center of the oven. Line 2 cupcake pans with 12 cupcake liners, adding the liners to every other cup. Brush the top of the cupcake pan around each liner with oil or butter to help the muffins release more easily from the pan.
- Whisk the oil, yogurt, milk, eggs, vanilla extract, brown sugar, white sugar, and orange zest in a large mixing bowl until combined.
- In a small mixing bowl, combine the flour, salt, baking powder, and baking soda until combined.
- Combine the dry and wet ingredients and stir until just combined.
- Fold in the chopped rhubarb.
- Divide the batter between the 12 muffin cups. Sprinkle with 1 teaspoon of sanding or demerara sugar.
- Add the muffins to the oven and reduce the heat to 350°F. Bake for 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Cool the muffin trays on wire cooling racks for 5-10 minutes or until cool enough to touch. Remove the muffins from the pan and cool directly on the wire rack until at room temperature. Enjoy!
Notes
- Storage: Leftover muffins keep covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: You can also freeze the healthy rhubarb muffins in a freezer-safe container for up to 3 months. Defrost them at room temperature for 1-2 hours before serving.
- Measure the flour accurately. For the best results, weigh it with a food scale. They are easy to use and super affordable (usually about $10-15!) and always ensure light and fluffy muffins. Otherwise, fluff the flour with a fork, scoop it into measuring cups, and level off the top to measure.
- Don't overmix the batter. Fold the dry ingredients into the wet until they are just combined and only a few streaks of flour remain. Overmixing it creates thick and dense muffins.
- Using frozen rhubarb. You can make these muffins using frozen chopped rhubarb. Add the bits to the batter frozen (do not defrost) and add an extra minute or two of baking time if needed.
- Reduce the white sugar to ½ cup
- Increase the flour to 2 cups (250g)
- Reduce the leavening agents: use ½ teaspoon each of baking powder and baking soda
- Change the heat: Start the muffins at 425°F and then reduce it to 365°F (instead of 350°F).
