Imagine opening the oven and being greeted by the fresh, rosy aroma of rhubarb and warm vanilla as these muffins rise to a tender, golden top.
Make a batch when rhubarb is in season to turn its bright tartness into a tender, lightly sweet breakfast or a welcoming afternoon snack.
SaveI first tested these on a rainy spring morning, and the whole kitchen felt like a cozy cafe with every bite.
Rhubarb Muffins Recipe
Ingredients
Muffins
Cream Cheese Topping
Instructions
- Preheat oven and line pan
Preheat your oven to 400 degrees Fahrenheit. Line a 12 cup muffin tin with paper liners or grease the cups.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly blended.
- Mix wet ingredients
In a separate bowl, whisk the milk, oil, egg, and vanilla until smooth and slightly frothy.
- Combine and fold in rhubarb
Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the chopped rhubarb with a spatula, being careful not to overmix.
- Fill muffin cups
Divide the batter evenly among the prepared cups, filling each about two thirds full.
- Bake until golden
Bake at 400 degrees Fahrenheit for 5 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for another 12 to 15 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool slightly
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare cream cheese topping
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and spreadable.
- Top and serve
Spread or pipe a little cream cheese topping over each muffin just before serving for a creamy contrast to the tender crumb.
- Store leftovers
Keep the muffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Substitutions and variations
- Use gluten free all purpose flour for a gluten free version.
- Replace dairy milk with your favorite plant milk.
- Swap vegetable oil with melted coconut oil.
- Use coconut sugar or brown sugar instead of granulated sugar.
- Add 1/2 teaspoon lemon zest to the batter for extra brightness.
Chloe's tips
- For the best texture, finely chop the rhubarb so it distributes evenly in the batter.
- Do not overmix the batter; stop as soon as the flour is incorporated.
- Let the muffins cool slightly before adding the cream cheese topping so it doesn't melt.
How to store it
- Store in an airtight container at room temperature for up to 2 days.
- Freeze in a sealed container for up to 1 month; thaw at room temperature or gently reheat.
Serving suggestions
These muffins shine with a little extra flair and pair beautifully with coffee or tea.
- Dust with powdered sugar before serving.
- Top with a small dollop of whipped cream.
- Serve warm to highlight the tender, juicy rhubarb pieces.
- Arrange on a tiered stand for a pretty brunch spread.
Frequently asked questions
Can I use thawed frozen rhubarb?
Yes, thawed frozen rhubarb works well; just drain off any excess liquid and chop it finely before adding.
What if I don’t have cream cheese?
You can skip the topping or make a simple glaze with powdered sugar and a splash of milk or lemon juice.
How do I know when the muffins are done?
A toothpick inserted into the center should come out with just a few moist crumbs, and the tops should be golden brown.
Can I make these dairy free?
Yes, use your preferred plant milk and a vegan cream cheese alternative for the topping.
Let's get cooking!
Enjoy these delightful Rhubarb Muffins as a cheerful sign that spring has arrived, and share them with friends and family for a taste of the season.
