Rhubarb Muffins Recipe

Rhubarb Muffins Recipe

How To Make Rhubarb Muffins

This rhubarb muffins recipe is a great alternative to your usual brunch fares. The cinnamon adds a pleasant kick to this tart and tasty treat.

Preparation: 20 minutes
Cooking: 18 minutes
Total: 38 minutes



For Muffins:

  • 1cuprhubarb,chopped
  • cupsall-purpose flour
  • ½cupsugar
  • 2tspbaking powder
  • ¼tspsalt
  • 1egg,beaten
  • ¾cupmilk
  • ¼cupvegetable oil
  • 1tspvanilla

For Streusel Topping:

  • 3tbspflour
  • 3tbspbutter
  • 3tbspbrown sugar
  • ¼tspcinnamon
  • 2tbsppecans,or chopped almonds



  1. Preheat oven to 400 degrees F. Grease 12 muffin wells or line with paper liners.

  2. Toss rhubarb with 1 tablespoon of flour and set aside.

  3. Whisk together flour, sugar, baking powder and salt in a large bowl.

  4. In a small bowl, whisk egg, milk, vanilla and oil.

  5. Make a well in the dry ingredients and add the wet ingredients. Stir just until moistened.

  6. Shake of excess flour from rhubarb and fold into batter. Do not overmix.

  7. Fill each muffin well ⅔ full. Top with streusel topping below if using.

  8. Bake for 18 to 20 minutes or until a toothpick comes out clean.

  9. Remove from muffin pan and cool completely.

Streusel Topping:

  1. Combine the flour, butter, brown sugar, cinnamon, and pecans with a fork until crumbly.

  2. Sprinkle over muffins before baking.


  • Calories: 2475.00kcal
  • Fat: 112.12g
  • Saturated Fat: 31.49g
  • Trans Fat: 1.84g
  • Monounsaturated Fat: 57.64g
  • Polyunsaturated Fat: 15.85g
  • Carbohydrates: 331.11g
  • Fiber: 10.29g
  • Sugar: 138.64g
  • Protein: 38.85g
  • Cholesterol: 269.85mg
  • Sodium: 1470.74mg
  • Calcium: 1099.39mg
  • Potassium: 1020.12mg
  • Iron: 13.17mg
  • Vitamin A: 450.93µg
  • Vitamin C: 9.92mg
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