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Rhubarb Muffins

Rhubarb Muffins
  • Prep 20 min
  • Total 40 min
  • Servings 15
Yummy, sweet muffins made with tart rhubarb -- perfect for spring and early summer breakfasts.
By Girl Versus Dough
Updated May 3, 2017

Ingredients

  • 2 cups Gold Medal™ unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 cups chopped rhubarb
  • 1/2 cup packed light brown sugar (for the topping) (optional)
  • 1 tablespoon butter, melted (for the topping) (optional)
  • 1/2 teaspoon cinnamon (for the topping) (optional)

Steps

  • 1
    Preheat oven to 350°F, and prepare your ingredients.
  • 2
    In a large bowl, combine flour, salt and baking soda.
  • 3
    In a separate medium bowl, combine sugar with oil. Add egg, buttermilk and vanilla, and stir ingredients together well.
  • 4
    Stir wet ingredients into dry ingredients along with chopped rhubarb.
  • 5
    Spoon batter into greased muffin tins about 3/4 full. Mix together ingredients for the topping, and sprinkle over each muffin, if desired.
  • 6
    Bake for 20-25 minutes until toothpick comes out clean. Let cool 10 minutes before removing from tins.
  • 7
    Note: This batter can also be used to make two rhubarb loaves instead of muffins. Just divide the batter between two greased 8×4-inch loaf pans and bake them for 40-45 minutes.

No nutrition information available for this recipe

  • There are few foods that I can eat over and over and never get sick of them. One of them is Brussels sprouts. Another is dessert (couldn’t narrow that down to one food). And a third is rhubarb muffins. I hadn’t eaten rhubarb until about two years ago, when my husband’s grandmother made a rhubarb pie. Even then, as good as the crust of the pie looked, the red, celery-like chunks of rhubarb made me think it would taste just like that — a pie with celery chunks. But I decided to be brave and gave it a go – and soon there was only a quarter of the pie left standing in the pie tin! I am now rhubarb enlightened, and I do not regret it. This recipe could actually work for any fruit — blueberries, strawberries, bananas, oranges, heck, even kiwi, if you want to get adventurous (I’m not sure how this would turn out, but if you want to try it and let me know, be my guest). But with the sweet, tart taste of rhubarb, along with the crunchy, gooey brown sugar topping, I’d say any other fruit would be hard pressed to beat rhubarb! I like making this recipe with the sugary, buttery topping, but if you want to make these a healthier breakfast muffin rather than a dessert muffin, I suggest omitting the topping. The muffins lose about a third of their calories and fat, and still taste delightful. You can also split the two cups of chopped fruit between rhubarb and something else, like strawberries.
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