I’ve been on a bit of a rhubarb kick lately, and these muffins are one of my favorite ways to use up the stalks crowding my fridge.

They’re soft, tangy-sweet, and just the right amount of cozy for a summer morning.

I like making a batch on Sunday and grabbing one with coffee all week (assuming they last that long).

Rhubarb’s got that nostalgic, grandma’s-garden kind of vibe, but these muffins still feel fresh and fun.

You don’t need any fancy ingredients or tools, just a bowl, a spoon, and a few pantry staples!

Rhubarb Muffin Recipe

Rhubarb muffins are the kind of cozy treat that makes you feel like you’re doing something productive with your garden haul (even if someone else actually picked the rhubarb).

They’re sweet, a little tart, and just the right amount of soft with that golden muffin top everyone fights over.

Ingredients

• 1 cup finely chopped rhubarb
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract

Steps

1. Preheat the oven to 375°F and line a muffin tin with 8 paper liners or grease well.
2. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla until smooth.
4. Pour the wet ingredients into the dry and mix just until combined—don’t overdo it or your muffins will turn dense.
5. Fold in the chopped rhubarb gently with a spatula.
6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
7. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean.
8. Let cool in the tin for 5 minutes before transferring to a wire rack.

Can I Make Rhubarb Muffins With Greek Yogurt?

Yes, and they turn out so good!

Greek yogurt adds moisture and a little tang that pairs perfectly with the tartness of the rhubarb.

It also gives the muffins a nice, tender crumb without needing a ton of oil or butter.

Just use plain, full-fat or 2% Greek yogurt for the best texture.

Easy Rhubarb Muffins With Big Summer Energy!

These rhubarb muffins are the kind of easy, feel-good baking that makes summer mornings just a little sweeter.

They’re simple, budget-friendly, and packed with that punchy, nostalgic flavor we all secretly love.

Grab some stalks while they’re in season and get baking.

You might just end up making a second batch before the week’s out!

Rhubarb Muffins

These rhubarb muffins are soft, tangy, and just the right amount of sweet. Great for breakfast, snack time, or eating three in a row.

Print Recipe Pin Recipe

Ingredients

  

• 1 cup finely chopped rhubarb
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 375°F and line a muffin tin with 8 paper liners or grease well.
• In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, and cinnamon.
• In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla until smooth.
• Pour the wet ingredients into the dry and mix just until combined—don’t overdo it or your muffins will turn dense.
• Fold in the chopped rhubarb gently with a spatula.
• Divide the batter evenly among the muffin cups, filling them about 3/4 full.
• Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean.
• Let cool in the tin for 5 minutes before transferring to a wire rack.