Best Homemade Moist Rhubarb Muffins

Make the best homemade moist rhubarb muffins with this easy recipe. After making these many times, I’ve discovered the trick to keeping them perfectly moist is to fold in the rhubarb chunks gently. These muffins are cozy, hearty, and perfect for a winter breakfast or snack. Try them with my Hawaiian Pizza Stuffed Peppers for a delicious meal. If you love recipes like this, you’ll also enjoy Hawaiian Pizza Stuffed Peppers and Strawberry Pretzel Salad Dip.

What You'll Need for Best Homemade Moist Rhubarb Muffins

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
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups chopped fresh rhubarb
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• Optional: Turbinado sugar for sprinkling
• Optional: Chopped fresh rhubarb for garnish

How to Make Best Homemade Moist Rhubarb Muffins

1. Preheat oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease with nonstick cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, salt, cinnamon, nutmeg, baking soda, ginger, and cloves.
3. Mix wet ingredients: In another bowl, combine buttermilk, melted butter, eggs, and vanilla extract.
4. Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Fold in the chopped rhubarb gently.
5. Bake: Divide the batter evenly among the muffin cups. Sprinkle with turbinado sugar if desired. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating Best Homemade Moist Rhubarb Muffins

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Freezing Best Homemade Moist Rhubarb Muffins

Freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For an extra boost of flavor, add 1/2 cup of chopped fresh strawberries or blueberries along with the rhubarb.
• Best substitution: You can substitute the buttermilk with 1/2 cup milk + 1/2 tbsp lemon juice or vinegar, left to sit for 5 minutes.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your muffins are dry, you may have overbaked them. To prevent this, start checking for doneness at the 20-minute mark.

Best Homemade Moist Rhubarb Muffins

⏱

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
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups chopped fresh rhubarb

Seasonings

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

Optional Toppings

• Turbinado sugar for sprinkling
• Chopped fresh rhubarb for garnish

Instructions

1. Preheat oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease with nonstick cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, salt, cinnamon, nutmeg, baking soda, ginger, and cloves.
3. Mix wet ingredients: In another bowl, combine buttermilk, melted butter, eggs, and vanilla extract.
4. Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Fold in the chopped rhubarb gently.
5. Bake: Divide the batter evenly among the muffin cups. Sprinkle with turbinado sugar if desired. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chef tip: For an extra boost of flavor, add 1/2 cup of chopped fresh strawberries or blueberries along with the rhubarb.
• Best substitution: You can substitute the buttermilk with 1/2 cup milk + 1/2 tbsp lemon juice or vinegar, left to sit for 5 minutes.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your muffins are dry, you may have overbaked them. To prevent this, start checking for doneness at the 20-minute mark.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 1 week.
• Freezer: Freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Nutrition Per Serving

• Calories: 270
• Protein: 4g
• Fat: 8g
• Carbs: 45g
• Fiber: 1g
• Sugar: 22g
• Sodium: 190mg
• Cholesterol: 50mg
• Sat. Fat: 5g

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

Best Homemade Moist Rhubarb Muffins FAQs

A Warm Final Note

I can’t wait for you to try Best Homemade Moist Rhubarb Muffins 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!