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Rhubarb Muffins

Rhubarb muffins made with a quick bread-style batter for moist, tender crumb and visible pink rhubarb pieces. Baked at high heat for golden domed tops and finished with a cinnamon sugar sparkle.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 egg
  • 1 cup milk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Rhubarb and topping
  • 1.5 cup fresh rhubarb, finely diced
  • 0.25 cup cinnamon sugar for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 400°F and line a 12-cup muffin tin with paper liners.
Mix dry ingredients
  1. Whisk together flour, sugar, baking powder, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. Beat egg, milk, oil, and vanilla until combined in a separate bowl.
Combine batter
  1. Pour wet ingredients into dry ingredients and stir until just moistened.
Add rhubarb
  1. Gently fold in diced rhubarb so pink pieces stay visible.
Fill and top
  1. Divide batter among muffin cups, filling each about 2/3 full, then sprinkle with cinnamon sugar.
Bake
  1. Bake for 18-20 minutes at 400°F until golden and a toothpick comes out clean.
Cool
  1. Cool in pan for 5 minutes before transferring to a wire rack.

Notes

For best texture, stop stirring as soon as the batter is just moistened so the muffins stay tender. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days; freeze up to 2 months. For a dairy-light option, use lactose-free milk or unsweetened oat milk in place of milk.