These are the best rhubarb muffins I’ve ever had! Dense, moist, and flavorful, these muffins are a must-have recipe now that rhubarb is in season. These muffins are bakery quality– large, baked perfectly throughout, and topped with a cinnamon/sugar crumble. This is a professional level recipe that will knock your socks off!
This muffin recipe is going to be my go-to muffin recipe in the future. I can’t wait to follow this recipe again and interchange the fruit. So many options: raspberries, blueberries, ooh perhaps a triple berry muffin!
You are not going to believe how I stumbled upon this recipe! Last Christmas one of my boyfriend’s relatives gave me a huge recipe collection the women at her church had printed out and bound. While thumbing through it, I realized basic instructions were missing (this recipe didn’t include an oven temperature!) and the instructions were shorthand and hurried. Because of this, I had yet to try out a recipe. (I never bake anymore without a concise recipe. I made a chess pie using a hurried, shorthand recipe and the dang thing didn’t turn out!).
Anyway, over the weekend my boyfriend brought home some fresh rhubarb from the farmer’s market, and I simply had to make something with it! I couldn’t find any enticing recipes online so I whipped out the unused recipe book and sure enough, there was an intriguing rhubarb muffin recipe. (And don’t worry food bloggers, I rewrote the recipe entirely in my own words!).
So, moral of the story? I’m definitely going to use this recipe book again! Also, you know the old saying “don’t judge a book by its cover?” So true. Some of the best recipes are never written down or if they are, are hurriedly scribbled onto napkins and scraps of paper. I’m so glad I took the time to decode this recipe. It was well worth it.
Alright, grab a bundle of rhubarb and let’s make the best rhubarb muffins! Also, be sure to check out:
Ingredients
- 2 & 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 & 1/2 cups rhubarb, diced
- 1 & 1/4 cup brown sugar, firmly packed
- 1 large egg
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup buttermilk
- 1 tbsp. unsalted butter, melted
- 1/3 cup white sugar
- 2 tsp. cinnamon
Directions
- Preheat oven to 350°F. Spray muffin pans with cooking spray. Yields 20 muffins.
- In a medium bowl combine flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer or using a handheld mixer, combine brown sugar, egg, vegetable oil, vanilla, and buttermilk. Mix well.
- With a spatula fold in rhubarb. With a spatula fold in flour mixture until just blended.
- Spoon batter into greased muffin pans. In a small bowl combine butter, sugar, and cinnamon. Sprinkle mixture on top of each muffin. Place into preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted in center comes out clean.
Saved, they sound and look wonderful.
LikeLiked by 2 people
Thank you!
LikeLike
These are the answer to what to do with the extra rhubarb I picked the other day. They do look delicious!
LikeLiked by 2 people
Thank you! Isn’t rhubarb so much fun?
LikeLike
Just made these muffins today. They turned out beautifully. Thanks.
LikeLiked by 1 person
Oh, awesome! I’m so honored you made them.
LikeLike
I want some rhubarb. I need some rhubarb! 🍓
LikeLiked by 1 person
I am a muffin fanatic! Can’t wait to try this one!!!
LikeLiked by 1 person
the name of your blog caught my eye and I smiled and had to check it out — I will be picking up some rhubarb to make these – I usually just make a rhubarb pie with crumb topping. Someone recently gave me a recipe for a rhubarb custard pie – i’m signing up for your blog and look forward to reading it.
LikeLiked by 1 person
I’m so please to hear it! I hope you like the muffins as much as I do, and thank you for following my blog. 🙂
LikeLike
Yum rhubarb!! Sounds delish! Thanks for linking up at You Link It, We Make It – hope to see you back tomorrow. Pinning!
LikeLiked by 1 person
Yum!!!
LikeLiked by 1 person
These are some of the best homemade muffins I have seen! YUM!
Tania @ http://www.thegammonkitchen.wordpress.com
LikeLiked by 1 person
Thanks, Tania!
LikeLiked by 1 person
I LOVE RHUBARB, absolutely love it and always looking for more recipes – will be trying this, perhaps this weekend! Many thanks!
LikeLiked by 1 person
Oh, awesome. I love rhubarb, too! I am a huge fan of this muffin recipe. I hope you love it as much as I do.
LikeLike
Im wondering how long these would last ?
LikeLiked by 1 person
They are fine out at room temperature for 3 days. After that you can refrigerate/freeze them to keep them fresh. I recommend eating them within a week. Hope that helps!
LikeLike
I’m in love with these and the story is so charming! Thanks for sharing with us on Throwback Thursday!
Mollie
LikeLiked by 1 person
Thank you, Mollie!
LikeLike
They sound so good. Thanks for sharing with us at Throwback Thursday! Pinned and shared.
LikeLiked by 1 person
Thank you for pinning them!
LikeLiked by 1 person
These muffins were delicious, but I made some changes. I used 1 1/2 cups of whole wheat flour and 1 cup of all purpose. I also reduced the sugar to a little les than one cup. I was worried about reducing the sugar too much because I thought the rhubarb might make them too tart, but it was fine and I think could be reduced even more. I also used less sugar in the topping.
LikeLiked by 1 person
I’m glad your alterations worked out. 🙂 Thank you for following/reading Unwed Housewife!
LikeLike