Go Back
–+ servings
Hyper-realistic overhead photo of rhubarb muffins arranged on a white platter with scattered small 1/4-inch diced rhubarb pieces nearby, light golden tops with a sugary crisp finish, soft fluffy crumb, visible evenly distributed 1/4-inch rhubarb pieces throughout the muffins, bright and cheerful spring kitchen setting, white marble surface, bright natural lighting, minimal elegant styling, fresh baked homemade look, realistic texture, clean composition, no people, no text, no logos, no watermark

Rhubarb Muffins

These rhubarb muffins bake up soft and tender with tart pink rhubarb pieces throughout. The cinnamon sugar topping adds a sweet, lightly crisp finish that works beautifully for breakfast, brunch, or a simple spring snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Ingredients Method

Ingredients
  

Muffins
  • 2 cups all-purpose flour spooned and leveled
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs at room temperature
  • 1/2 cup sour cream at room temperature
  • 1/2 cup whole milk at room temperature
  • 1/2 cup neutral oil like canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh rhubarb diced small
Topping
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon melted butter

Method
 

  1. Preheat the oven to 375°F.
  2. Line a 12-cup muffin pan with paper liners, or grease it well.
  3. Stir the topping ingredients together in a small bowl.
  4. Set the topping aside.
  5. In a large bowl, whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  6. Break up any brown sugar lumps.
  7. In another bowl, whisk the eggs, sour cream, milk, oil, and vanilla until smooth.
  8. Pour the wet mixture into the dry mixture.
  9. Stir with a spatula until the flour almost disappears.
  10. Stop mixing before the batter looks completely smooth.
  11. Add the diced rhubarb.
  12. Fold the rhubarb gently into the batter.
  13. Divide the batter among the muffin cups, filling each one about three-fourths full.
  14. Sprinkle the cinnamon sugar topping over each muffin.
  15. Bake for 18 to 22 minutes.
  16. Start checking the muffins at 18 minutes.
  17. Bake until the tops look set and lightly golden.
  18. Check that a toothpick comes out clean or with a few moist crumbs.
  19. Let the muffins rest in the pan for 5 minutes.
  20. Move the muffins to a wire rack.
  21. Let the muffins cool for about 15 minutes before slicing or serving.

Tried this recipe?

Let us know how it was!