Soft Rhubarb Muffins
A no-fuss Muffin recipe perfect for spring baking. These Soft Rhubarb Muffins are bright with a tangy rhubarb twist.
Table of Contents
If you love rhubarb, try our Sweet and Tart Gluten Free Rhubarb Crisp, our Simple Rhubarb Olive Oil Cake, and the Mini Rhubarb Fool
When April arrives, I am on the lookout for rhubarb. This year, it took me a few visits to the local Sunday farmer market to find it, but it was worth it. Its vibrant color attracted compliments from fellow shoppers and the signal of spring. These rhubarb muffins are soft, and with tender crumb and pops of tart rhubarb, they strike that perfect balance between sweet and bright.
These easy rhubarb muffins are made with simple pantry ingredients and vegetable oil for a moist texture that lasts. I kept them simple without toppings because the rhubarb brings all the flavor you need. They’re perfect for breakfast, brunch, or a quick afternoon treat when you want something a little different.
Do you want to learn more about Rhubarb? Check the Rhubarb origings and history here
🥢Why This Recipe Works
- Balanced sweet-tart flavor: Rhubarb adds a natural tang that cuts through the sweetness, creating a muffin that feels fresh and not overly sugary.
- Moist and tender texture: Vegetable oil keeps the muffins soft and moist, even the next day or after refrigeration.
- Simple, reliable batter: A straightforward muffin base makes this recipe easy to follow and consistent every time.
- No topping needed: The rhubarb provides enough texture and flavor on its own, keeping the recipe simple and clean.
📝Ingredients
- 🌾 all-purpose flour
- 🍬 white sugar
- 🥄 baking powder
- 🛢️ vegetable oil
- 🥚 eggs
- 🥛 milk
- 🍂 ground cinnamon
- 🥢 fresh rhubarb, chopped
👩🏻🍳How to make Rhubarb Muffins
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
🍰 Baker’s Tip for the Rhubarb Muffins
- 🧈⚱️Oil vs. butter in muffins
I prefer using vegetable oil for these rhubarb muffins (and all muffin recipes really) because it gives a tender, soft crumb that stays moist, even after refrigeration. Muffins made with butter can firm up in the fridge and feel a bit denser. I tested them. That said, it’s a personal choice. Butter adds a richer flavor, and many bakers prefer it. I use both in different recipes but for this one, oil gives the texture I’m after. If you store your muffins in the refrigerator, vegetable oil is a better choice. - Don’t reduce the sugar too much
Rhubarb is naturally tart, so the sugar helps balance the flavor. Cutting it back too much can make the muffins overly sharp. Having said that, I always cut the sugar when I bake, even when I follow recipes from well-known pastry chefs. It’s a personal choice. For this recipe, I will use 3/4 cup sugar instead of an entire cup of sugar. - 🥛Milk vs. buttermilk
You can use buttermilk for a slightly tangier flavor, but I prefer plain milk for a more balanced taste that lets the rhubarb shine.
Did you make this? Follow us on Pinterest @wedesserts and #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
Shop the Shop!
❓ FAQs about the Rhubarb Muffins
Do I need to peel rhubarb before using it?
No, you don’t need to peel rhubarb. Just wash it well and trim the ends before chopping.
Can I use frozen rhubarb?
Yes. Use it straight from frozen and do not thaw completely to avoid excess moisture.
How do I keep rhubarb muffins moist?
Using oil helps keep them tender. Also, avoid overbaking and store them in an airtight container.
Can I combine rhubarb with other fruits?
Absolutely. Strawberry-rhubarb is a classic combination and works beautifully in muffins.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I make them dairy-free?
Yes, substitute the milk with a plant-based option like almond or oat milk.
/
📖RECIPE CARD
Soft Rhubarb Muffins
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup white sugar
- ½ teaspoon ground cinnamon
- 1 ½ cups fresh chopped rhubarb
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan with paper liners
- In a large bowl, add the flour, baking powder, sugar, and cinnamon and whisk together to combine
- Add the rhubarb and toss to coat
- Measure the milk and vegetable oil into a large measuring cup
- Add the eggs and whisk until all the wet ingredients are combined
- Add the wet ingredients to the dry ingredients and mix just until there are no streaks of flour
- Distribute the muffin batter evenly among the 12 prepared muffin cups
- Bake at 350°F (175°C) for about 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean
- Transfer to a cooling rack
- Let muffins cool in the muffin pan completely before removing
- Serve at room temperature. Enjoy!
Notes
- If you prefer your rhubarb muffins a little tart, reduce the sugar to 3/4 cup (150 grams).
