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Rhubarb Muffins

Rhubarb muffins with a golden crisp top and a tangy pink fruit filling. The tart rhubarb is sweetened for a balanced, jammy center baked inside tender, buttery muffins.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 1.5 cup all-purpose flour
  • 0.75 cup granulated sugar Add a little extra if your rhubarb is very tart.
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon
  • 2 large eggs Room temperature helps the batter mix evenly.
  • 0.5 cup unsalted butter Melt and cool slightly before using.
  • 0.75 cup milk
  • 2 cup rhubarb Chopped into small bite-size pieces.
  • 0.5 cup brown sugar For the rhubarb filling.
  • 1 tbsp cornstarch Helps thicken the filling as it bakes.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. This helps the muffins bake evenly from the start.
  2. Chop the rhubarb into small pieces and set it aside. Keep pieces fairly uniform so they cook at the same rate.
Make the rhubarb filling
  1. In a bowl, toss rhubarb with brown sugar and cornstarch until coated. The cornstarch will help the fruit turn jammy instead of watery.
Mix the batter
  1. In a large bowl, whisk flour, granulated sugar, baking powder, salt, and cinnamon. Mix just until no dry pockets remain.
  2. Whisk eggs and milk together, then whisk in melted butter. Combine until smooth and glossy.
  3. Pour the wet mixture into the dry ingredients and stir gently until no streaks of flour remain. Fold carefully so the muffins stay tender.
Fill and top
  1. Spoon batter into muffin cups, filling each about one-third full. This base layer helps the fruit stay suspended.
  2. Add a spoonful of rhubarb filling to each cup, then cover with more batter until cups are about two-thirds full. Distribute fruit evenly for consistent bake times.
  3. If desired, sprinkle a pinch of granulated sugar over the tops for a crisp finish. Use sparingly so it doesn’t harden into overly sweet crust.
Bake
  1. Bake at 375°F for 25-35 minutes, until tops are golden and a toothpick comes out mostly clean. Watch for firm domes and no wet batter around the edges.
  2. Cool in the pan for 10 minutes, then transfer muffins to a rack to cool further. Cooling sets the jammy center so it doesn’t run when you bite in.

Notes

For faster cooking, chop the rhubarb and pre-measure dry ingredients the night before. Store muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days; freeze up to 2 months. For a lighter option, substitute half of the butter with an equal amount of unsweetened applesauce—your crumb may be slightly softer but still tender.