Rhubarb Muffins

These rhubarb muffins are soft, moist, and packed with juicy bursts of tart rhubarb in every bite. The batter is lightly spiced with cinnamon and sweetened just enough to balance the natural tang of the rhubarb. Whether made for breakfast, brunch, or a midday snack, these muffins bake up beautifully golden with a tender crumb and optional crunchy sugar topping. They're an easy and delicious way to enjoy seasonal rhubarb.

Prep Time: 15 minutes

Bake Time: 20–25 minutes

Total Time: About 40 minutes

Servings: 12 muffins

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Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 cup buttermilk (or 1 cup plant milk + 1 tbsp lemon juice)
• 1 tsp vanilla extract
• 1 1/2 cups chopped rhubarb (fresh or frozen)
• Optional: coarse sugar for topping

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and both sugars.
3. In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until combined.
4. Add the wet mixture to the dry ingredients and mix until just combined (do not overmix). Gently fold in the rhubarb.
5. Divide the batter evenly among 12 muffin cups. Sprinkle tops with coarse sugar if desired.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips:

• If using frozen rhubarb, don’t thaw — just toss lightly with flour before mixing in.
• Add chopped walnuts or almonds for texture.
• These freeze well — cool completely and store in an airtight container.

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