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Quick Rhubarb Muffins – Easy, Soft & Sweet Breakfast Treat

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Quick Rhubarb Muffins are soft, tender, and perfectly balanced with tart rhubarb and sweet brown sugar. Made with buttermilk and gentle mixing, these muffins bake in about 25 minutes and are perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2.5 cups all-purpose flour (312 g)
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.25 cups packed brown sugar (275 g)
  • 1.5 cups chopped rhubarb (150–180 g, 1/2-inch pieces)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup vegetable or neutral oil
  • Optional: 1/3 cup granulated sugar (streusel)
  • Optional: 1 tablespoon melted butter (streusel)
  • Optional: 1 teaspoon ground cinnamon (streusel)
  • Optional: 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C) and line or grease two 12-cup muffin tins.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, mix brown sugar, buttermilk, oil, egg, and vanilla until smooth.
  4. Add dry ingredients to wet ingredients and stir gently just until combined. Do not overmix.
  5. Fold in chopped rhubarb and walnuts if using.
  6. Divide batter evenly among muffin cups, filling almost to the top.
  7. If using streusel, mix sugar, melted butter, and cinnamon, then sprinkle over muffins.
  8. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool briefly in pan, then transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep muffins soft and tender.
  • Drain frozen rhubarb well before using to prevent soggy texture.
  • Streusel topping adds a crisp, sweet finish.
  • Walnuts add texture but can be omitted.
  • Store at room temperature for 2 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Find it online: https://dinner.lillyrecipes.com/quick-rhubarb-muffins-easy-soft-sweet-breakfast-treat/