Rhubarb Muffins are a delightful treat that perfectly blend tart and sweet flavors, making them an ideal choice for breakfast or a cozy snack. As the rhubarb season rolls in, I find myself reaching for this recipe time and again. There’s something truly special about biting into a warm muffin with its tender crumb and that distinct tartness from the fresh rhubarb—it’s a reminder of lazy summer mornings spent in good company. Perfect for brunch, after-school snacks, or simply enjoying with a cup of tea, these muffins are bound to become a favorite in your kitchen.

Why you’ll love this dish

These Rhubarb Muffins are not only easy to make but also incredibly satisfying. They come together quickly with simple ingredients you likely already have on hand, making them a perfect choice for a last-minute treat. Whether it’s a family brunch or an afternoon snack while catching up on your favorite book, these muffins fit right in. The delightful combination of tart rhubarb and a hint of cinnamon works wonders to create a comforting experience that evokes feelings of home and nostalgia.

“These muffins are an absolute game-changer! I made them for breakfast, and my family couldn’t get enough. The rhubarb adds such an exciting twist!” – Sarah L.

Preparing Rhubarb Muffins

Making Rhubarb Muffins is simple and fun! You’ll start by gathering your ingredients and preheating the oven to 375°F (190°C). The process involves mixing dry and wet ingredients separately before combining them, which helps to keep the muffins light and fluffy. The star of the show, fresh rhubarb, is gently folded in at the end for that perfect textural contrast. Follow along, and you’ll have a batch of delicious muffins ready to share in no time!

What you’ll need

To whip up a batch of these scrumptious muffins, make sure you have the following ingredients on hand:

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups fresh rhubarb, diced
• 2 tablespoons coarse sugar (for topping)

If you’re out of buttermilk, you can easily substitute it with milk mixed with a little bit of vinegar or lemon juice!