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Homemade rhubarb muffins recipe cooling on a white kitchen table in paper liners, golden brown and rustic.

Bakery-Style Rhubarb Muffins

Tender, moist rhubarb muffins with the perfect balance of sweet and tart flavor, bakery-style results every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Homemade Baking
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Fresh rhubarb Diced
  • 2 cups All-purpose flour
  • ½ cup Granulated sugar
  • ½ cup Brown sugar Packed
  • ½ cup Unsalted butter Melted
  • 2 large Eggs Room temperature
  • 1 cup Buttermilk Room temperature
  • 1 teaspoon Vanilla extract
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Lemon zest Optional

Equipment

  • 1 12-cup muffin tin Standard size
  • 12 Paper muffin liners Optional but recommended
  • 2 Large mixing bowls One for dry, one for wet ingredients
  • 1 Wire whisk For mixing dry ingredients
  • 1 Rubber spatula For folding batter
  • 1 set Measuring cups/spoons Accurate measuring
  • 1 Kitchen scale Recommended for precision
  • 1 Wire cooling rack For cooling

Method
 

  1. Preheat oven to 375°F, line muffin tin, dice rhubarb.
  2. Combine dry ingredients in bowl.
  3. Whisk wet ingredients in separate bowl.
  4. Gently fold wet into dry until just combined.
  5. Spoon batter into muffin cups ¾ full.
  6. Bake 18–22 minutes until golden, toothpick clean.
  7. Cool 5 minutes in pan, transfer to rack.

Notes

For extra crunch, sprinkle muffins with coarse sugar before baking. Rhubarb can be substituted with other tart fruits like cranberries.