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!
One of the best things about spring is the fresh produce, especially seasonal ones like rhubarb. These muffins are a yummy way to enjoy this spring vegetable. If you are looking for more muffin recipes, try Blueberry Oatmeal Muffins, Apple Crumb Muffins, and Banana Poppy Seed Muffins. 
Rhubarb Muffins
Muffins are one of the best easy breakfast treats! They’re slightly sweet, have that delicious muffin top crust that everyone loves, and are a little denser than a cupcake but still have a soft and tender crumb. These Rhubarb Muffins have all that plus delicious pieces of tart rhubarb and a sweet simple glaze.
You’re going to love rhubarb in these muffins as much as you love it in Rhubarb Crisp!
What is Rhubarb?
Rhubarb is actually a vegetable that has a similar resemblance to celery. It is most often used in desserts and commonly in combination with other fruits. Only the stalk is eaten. The leaves of the plant are poisonous. 
Rhubarb Muffin Ingredients:
- All-Purpose Flour: This type of flour produces the best texture for these muffins. Be sure to not over mix the batter once the flour is added.
- Sugar: I prefer granulated sugar for these muffins but light brown sugar can be substituted if needed.
- Baking Powder and Baking Soda: These are the leavening agents that make the cupcakes rise and have a fluffy texture.
- Salt: A little salt is needed in baking to help enhance the other flavors in the muffin.
- Cinnamon: Just a little is added for a subtle warm flavor without taking over.
- Buttermilk: This adds moisture and makes the muffin crumb tender. You can make your own buttermilk by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk and letting it sit for 5 minutes.
- Butter: Provides the best flavor and results in a tender crumb. Usually baked goods get dry after two days but the rhubarb in these muffins makes them moist.
- Eggs: These help bind the ingredients, give structure to the muffin, and help create a light and tender crumb.
- Vanilla Extract: Pure vanilla extract gives the muffin a delicious flavor.
- Rhubarb: Try to choose deep red stalks- they have more flavor. Chop stalks into pieces about the size of a blueberry.
- Turbinado Sugar: These have a large sugar crystal that gives the muffins a pretty look and also adds a nice little crunch. You can substitute with any coarse sugar like baking sprinkles.
How to Make Rhubarb Muffins:
- Preheat oven to 425 degrees F and line a muffin pan with paper liners. Lightly spray the wrappers with cooking spray.
- In a large mixing bowl, stir all dry ingredients together. Push contents in bowl to the edges.
- Add the buttermilk, melted butter, egg, and vanilla. Mix everything together until just combined. (It’s okay if there are still a few clumps of flour.)
- Reserve 1/4 cup rhubarb and gently fold in the rest until evenly dispersed.
- Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great.) Press reserved rhubarb into the top of the batter. Sprinkle with sugar (gives it a nice crunch).
- Place pan in the oven and set the timer for 5 minutes. Without opening the oven, turn oven temperature down to 350 degrees F and bake for 14-16 more minutes until lightly golden and set. (Baking at a high temperature for the first few minutes helps the muffins rise higher.)
- Let muffins cool in pan for 5 minutes and then transfer to a cooling rack.
How to make a glaze:
Whisk together powdered sugar with a little milk and a tiny bit of vanilla. If too thin, add more powdered sugar. If too thick, add a little more milk.
Spoon over the muffins while still warm.
How to Store Muffins:
These Rhubarb Muffins taste best the day of but can be stored once completely cooled. Store at room temperature in an airtight container for 2-3 days or in the fridge for 3-4 days.
The can also be frozen with or without glaze. Once glaze has dried, wrap individually in plastic, place in a freezer safe container or bag and freeze up to 2 months. Let them thaw at room temperature.
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For the Muffins:
Preheat oven to 425 degrees F. Line a muffin tin with paper liners. Lightly spray the wrappers with cooking spray.
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.
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.)
Reserve 1/4 cup rhubarb and fold the rest in until evenly dispersed.
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.
Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.
Let cool in pan for 5 minutes and then transfer to a cooling rack. Meanwhile, make the glaze.
For the Glaze:
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.
Spoon glaze over the warm muffins.
Calories: 235kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 43mgSodium: 209mgPotassium: 137mgFiber: 1gSugar: 19gVitamin A: 278IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.