Can I use frozen rhubarb in muffins?

Absolutely. Thaw it first, drain gently, and bake as usual. Don’t squeeze out all the liquid—some moisture enhances the batter.

Do I need to peel rhubarb before baking?

No, you don’t need to peel it unless the stalks are especially thick or stringy. Just trim the ends and dice it evenly.

Why are my muffins dry or too dense?

This usually happens from overmixing or overbaking. Stir just until combined, and always test for doneness around the 12-minute mark.

What’s the best way to get a tall muffin top?

Start baking at 400°F for 5 minutes, then reduce to 350°F. This gives your muffins a quick lift before gently baking through.

Rhubarb Muffins – The Best Moist Recipe for Tangy Flavor

Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup melted butter; 1 cup sour cream or plain Greek yogurt; 1/4 cup milk; 2 large eggs; 1.5 teaspoons vanilla extract; 2.5 cups finely diced rhubarb; Streusel Topping:; 3 tablespoons melted butter; 3/4 cup all-purpose flour; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon kosher salt

Description

These moist and fluffy rhubarb muffins feature a tangy bite of rhubarb balanced by sweet cinnamon streusel topping. Perfect for breakfast, brunch, or a seasonal snack.

Ingredients

Scale

3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup melted butter
1 cup sour cream or plain Greek yogurt
1/4 cup milk
2 large eggs
1.5 teaspoons vanilla extract
2.5 cups finely diced rhubarb
Streusel Topping:
3 tablespoons melted butter
3/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt

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Instructions

Preheat oven to 400°F and line a muffin tin with 12 paper liners.
Prepare the streusel topping by combining melted butter, flour, brown sugar, cinnamon, and salt in a bowl until crumbly. Set aside.
In a small bowl, stir together 3 tablespoons of brown sugar with diced rhubarb. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, beat together melted butter, sour cream, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until mostly combined; do not overmix. Some streaks of flour should remain.
Fold in the diced rhubarb and any juices from the bowl gently.
Divide the batter evenly among the muffin tins. Top with streusel.
Bake at 400°F for 5 minutes. Without opening the oven, reduce temperature to 350°F and bake for 12–15 more minutes or until a toothpick comes out clean.
Cool muffins on a wire rack before serving.

Notes

Do not overmix the batter—streaks of flour are okay before baking.
Frozen rhubarb can be used; thaw and lightly drain before using.
Muffins are best the next day after flavors meld and moisture sets in.
Store at room temperature in an airtight container for up to 3 days or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 387
Sugar: 25g
Sodium: 309mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 57g
Fiber: 2g
Protein: 6g
Cholesterol: 67mg