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Rhubarb Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Melanie Dueck
Servings 14
Print Review

Rhubarb Muffins are fluffy, tender, and have just the right amount of sweetness which pairs beautifully with the tart rhubarb. These one bowl muffins are the perfect addition to breakfast or brunch this spring!

Course Breakfast
Cuisine American
Keyword Rhubarb Muffins

Ingredients

For the Batter:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup buttermilk room temperature
  • 1/2 cup butter melted and cooled
  • 2 large eggs room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups rhubarb chopped
  • turbinado sugar or large sugar sprinkles, optional

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions

For the Muffins:

  1. Preheat oven to 425 degrees F. Line a muffin tin with paper liners. Lightly spray the wrappers with cooking spray.
  2. In a large mixing bowl, whisk all dry ingredients together. Make a well in the middle by pushing the contents toward the edge of the bowl.
  3. Add the buttermilk, melted butter, egg, and vanilla to the bowl. Mix until just combined. (It's okay if there are still a little clumps of flour.)
  4. Reserve 1/4 cup rhubarb and fold the rest in until evenly dispersed.
  5. Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great. Batter will be almost to the top of the liner.) Press the remaining rhubarb into the top of the batter and then sprinkle some sugar on top.
  6. Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.
  7. Let cool in pan for 5 minutes and then transfer to a cooling rack. Meanwhile, make the glaze.

For the Glaze:

  1. In a small mixing bowl, mix together the powdered sugar, 1 tablespoon milk, and vanilla. Add more sugar to thicken or milk to thin until you achieved desired consistency.
  2. Spoon glaze over the warm muffins.
Nutrition Facts
Rhubarb Muffins
Amount Per Serving
Calories 235 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 43mg14%
Sodium 209mg9%
Potassium 137mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 278IU6%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.