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Rhubarb Muffins

Rhubarb muffins with moist, tender crumb and visible pink rhubarb pieces, baked with golden domed tops. A quick bread-style batter comes together fast and is finished with a cinnamon sugar topping.
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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: 310
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
  • cinnamon sugar for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
  2. Whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl.
Mix batter
  1. Beat egg, milk, vegetable oil, and vanilla extract in a separate bowl until combined.
  2. Pour the wet ingredients into the dry ingredients and stir until just moistened.
  3. Gently fold in fresh rhubarb, finely diced.
Bake
  1. Divide batter among muffin cups, filling each about 2/3 full, then sprinkle with cinnamon sugar for topping.
  2. Bake for 18-20 minutes at 400°F until golden and a toothpick comes out clean.
Cool
  1. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.

Notes

For the most tender muffins, stir the batter only until the dry flour disappears—overmixing toughens quick breads. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter option, swap some of the vegetable oil for an equal amount of unsweetened applesauce if you prefer.