Name: Rhubarb Muffins with Crumb Topping – Sweet Easy Recipes Everyone Will Love
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 3/4 cup brown sugar, packed; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1 large egg; 1 cup buttermilk; 1/3 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups chopped fresh rhubarb

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These rhubarb muffins are the kind of treat that whispers, ‘homemade’ in every bite. I remember the first time I baked them—I was trying to rescue some slightly wilted stalks from the back of the fridge. The result? A batch so good my neighbor knocked on my door just to ask what that smell was. No joke. With a golden crumb topping and a hint of cinnamon, they strike that perfect balance between tart and sweet. You can make them on a lazy Sunday, or whip them up midweek when you need a cozy boost. They’re warm, soft, and just the right kind of messy. Whether you’re a muffin-first-thing-in-the-morning kind of person or the ‘I’ll just have one more with my coffee’ type, these muffins won’t last long. Trust me, you’ll want to double the batch next time.

1) Key Takeaways
2) Easy Rhubarb Muffins Recipe
3) Ingredients for Rhubarb Muffins
4) How to Make Rhubarb Muffins
5) Tips for Making Rhubarb Muffins
6) Making Rhubarb Muffins Ahead of Time
7) Storing Leftover Rhubarb Muffins
8) Try these breakfast recipes next!
9) Rhubarb Muffins Recipe
10) Nutrition

1) Key Takeaways

Perfect balance of tart rhubarb and sweet crumble.
Ready in just 35 minutes from scratch.
Ideal for quick breakfasts, brunch, or snacks.
Freezer-friendly and easy to reheat.
A simple way to enjoy seasonal rhubarb.

2) Easy Rhubarb Muffins Recipe

Some mornings call for muffins that feel like a hug. These rhubarb muffins are just that. They’re the kind you pull out of the oven, let cool for maybe two minutes, and then dive in—burning your tongue slightly, but not caring at all. That’s how good they are.

They’re my go-to for sweet easy recipes when I’m craving something warm and homey but don’t want to fuss with layers or frosting. The chopped rhubarb melts into the tender batter, and that brown sugar crumble? It’s like a buttery crown. I mean, who doesn’t want a muffin with a crown?

If you’re into sweet easy recipes that hit that just-right spot between dessert and breakfast, you’ll want to pin this one. It’s low-effort, high-reward, and gives off the kind of energy that says, “Yes, I bake. And yes, it’s delicious.”

3) Ingredients for Rhubarb Muffins

All-purpose flour forms the base of these muffins, giving them just the right structure without making them dense.

Brown sugar adds moisture and that deep caramelized sweetness that white sugar just can’t deliver. Packed is best here.

Baking powder and baking soda lift the batter. They make the muffins rise up nice and tall, with that bakery-style dome.

Salt may seem small, but it makes all the other flavors shine—especially the tart rhubarb.

Ground cinnamon is subtle, but it rounds out the tart-sweet balance with a little warmth in the background.

Egg helps bind everything and gives the muffins a tender crumb.

Buttermilk keeps the texture moist and the flavor tangy. If you don’t have it, I’ve got a hack in the notes below.

Vegetable oil adds fat without making the muffins feel heavy. It also keeps them moist longer than butter alone.

Vanilla extract adds a little soft sweetness that doesn’t steal the spotlight from the rhubarb.

Chopped fresh rhubarb is the star. Bright, tart, and just the thing to wake up your taste buds first thing in the morning.

4) How to Make Rhubarb Muffins

Step 1. Preheat your oven to 400°F. Line a muffin tin with paper liners or grease it well if you’re skipping the liners.

Step 2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk until the mix looks uniform and the sugar is worked in.

Step 3. In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla. This mixture should look creamy and smooth before it hits the dry ingredients.

Step 4. Gently fold the wet mixture into the dry bowl. Stir until the dry streaks vanish, but stop before it turns into a paste. Lumps mean light muffins.

Step 5. Fold in the chopped rhubarb, taking care not to overmix. You want that fruit spread out, not smashed.

Step 6. Spoon the batter evenly into your muffin tin, about three-quarters full. Add a sprinkle of crumb topping if you’re feeling fancy. I always am.

Step 7. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick comes out clean. Let them cool slightly before trying to inhale one.

5) Tips for Making Rhubarb Muffins

Use fresh rhubarb if you can. Frozen works too, but you’ll want to thaw and drain it well so the batter doesn’t get too wet.

If you’re hunting for sweet easy recipes that you can tweak, these muffins welcome substitutions. Swap in strawberries or blueberries if rhubarb isn’t your thing.

Don’t overmix the batter. I know it’s tempting to stir until smooth, but that’s how you get tough muffins. Stir until the flour disappears, then stop. Seriously, just stop.

6) Making Rhubarb Muffins Ahead of Time

I’ve made these the night before a brunch and they held up beautifully. If you’re planning ahead, just store them at room temp in an airtight container.

The flavor deepens overnight, and they’re still soft the next morning. Reheat them in the oven for a few minutes if you want that just-baked feel without the early wakeup.

This is one of those quick and easy recipes you can batch and freeze too. Wrap them individually, pop them in the freezer, and warm as needed.

7) Storing Leftover Rhubarb Muffins

Leftovers will last about three days in a sealed container. They’ll start to soften a bit, but that’s not a bad thing with muffins.

If they start to dry out, just warm one up and spread on a little butter. I’ve even used day-old muffins to make a quick bread pudding, and no one complained.

Looking for a longer hold? Freeze them. They thaw quickly and reheat like champs. It’s one of my favorite tricks for sweet easy recipes on the fly.

8) Try these breakfast recipes next!

9) Rhubarb Muffins Recipe