Description
Soft, fluffy, and lightly sweetened, these rhubarb muffins are the perfect breakfast or brunch treat. With tender rhubarb pieces, hints of vanilla, and optional Greek yogurt or banana for extra moisture, they are naturally healthy and versatile. Enjoy them warm with your morning coffee or pack them for a tasty snack on the go.
Ingredients
2 cups all-purpose flour (or oat/whole wheat flour)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sugar or coconut sugar
2 large eggs
½ cup milk or Greek yogurt
½ cup melted butter or vegetable oil
1 tsp vanilla extract
1½ cups fresh rhubarb, chopped into ½-inch pieces
Optional: 1 ripe banana, ½ cup berries, ½ tsp cinnamon or nutmeg
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat eggs, sugar, Greek yogurt or milk, melted butter, and vanilla until smooth.
Gently fold wet ingredients into dry ingredients until just combined. Do not overmix.
Fold in rhubarb (and optional banana or berries) gently.
Spoon batter into muffin tin, filling each cup ¾ full. Sprinkle sugar on top if desired.
Bake 20–25 minutes for regular muffins (12–15 minutes for mini muffins) or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Always use fresh, firm rhubarb stalks for the best texture and flavor.
Pat frozen rhubarb dry before adding to avoid soggy muffins.
Fold ingredients gently—overmixing makes muffins dense.
Try variations: Low Sugar Rhubarb Muffins, Banana Rhubarb Muffins, or Greek Yogurt Rhubarb Muffins.
Store in an airtight container for up to 3 days or freeze for up to 2 months. Reheat for a fresh-baked taste.
Add a sprinkle of cinnamon or nutmeg for extra warmth and flavor.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes