Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor are the perfect cozy breakfast treat. After making these many times, I’ve discovered the trick to getting that perfect golden top and tangy rhubarb flavor. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Thai Peanut Chicken and Hibiscus Cardamom Iced Latte.

What You'll Need for Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups chopped rhubarb
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp baking soda
• Optional: Turbinado sugar for sprinkling
• Optional: Whipped cream or butter for serving

How to Make Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

1. Preheat oven: Preheat your oven to 400°F (200°C).
2. Mix dry ingredients: In a large bowl, combine flour, sugars, baking powder, salt, nutmeg, cinnamon, ginger, and baking soda.
3. Combine wet ingredients: In another bowl, mix buttermilk, melted butter, eggs, and vanilla extract.
4. Combine all ingredients: Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the chopped rhubarb.
5. Prepare muffin tin: Grease a 12-cup muffin tin or line with paper liners.
6. Fill muffin cups: Divide the batter evenly among the muffin cups. Sprinkle with turbinado sugar.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storing & Reheating Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: Muffins can be made ahead and frozen for up to 3 months.

Freezing Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For a cozy breakfast, serve these muffins with a side of Easy Crockpot Thai Peanut Chicken.
• Best substitution: No rhubarb? You can substitute with diced apples or berries.
• Make-ahead: Muffins can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Troubleshooting: If your muffins are sticking to the pan, try greasing the pan with cooking spray or lining with paper liners.

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups chopped rhubarb

Seasonings

• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp baking soda

Optional Toppings

• Turbinado sugar for sprinkling
• Whipped cream or butter for serving

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C).
2. Mix dry ingredients: In a large bowl, combine flour, sugars, baking powder, salt, nutmeg, cinnamon, ginger, and baking soda.
3. Combine wet ingredients: In another bowl, mix buttermilk, melted butter, eggs, and vanilla extract.
4. Combine all ingredients: Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the chopped rhubarb.
5. Prepare muffin tin: Grease a 12-cup muffin tin or line with paper liners.
6. Fill muffin cups: Divide the batter evenly among the muffin cups. Sprinkle with turbinado sugar.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Chef tip: For a cozy breakfast, serve these muffins with a side of Easy Crockpot Thai Peanut Chicken.
• Best substitution: No rhubarb? You can substitute with diced apples or berries.
• Make-ahead: Muffins can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Troubleshooting: If your muffins are sticking to the pan, try greasing the pan with cooking spray or lining with paper liners.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: Muffins can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 250
• Protein: 4g
• Fat: 8g
• Carbs: 38g
• Fiber: 1g
• Sugar: 18g
• Sodium: 200mg
• Cholesterol: 50mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor FAQs

A Warm Final Note

I can’t wait for you to try Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!