Rhubarb Muffins

Good afternoon everyone! Spring time means it’s that time of the year for rhubarb, so today, I am going to share a recipe I made for work that is centered on rhubarb 🙂

This was actually my first time cooking with rhubarb (I’m not a fan of it so I never had made it before) but everyone said they turned out delicious so I will trust them!

Ingredients for muffins:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • dash of salt
  • 1 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup buttermilk
  • 1 1/2 cups chopped rhubarb

Ingredients for topping:

  • 1 tablespoon melted butter
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon


First thing to do is chop up the rhubarb into small pieces. Then, preheat the oven to 350 degrees. Mix the flour, baking soda, baking powder, and salt in a large bowl and set aside. In a separate bowl, mix the brown sugar, vegetable oil, vanilla, egg, and buttermilk together. Fold the wet ingredients with the dry until combined and then add the rhubarb pieces.


Line a muffin pan and scoop the batter into the cups. Fill about 1/2 – 2/3 full with batter.

Mix together the melted butter, sugar, and cinnamon. Drizzle a little onto each muffin and place into the oven.


Bake the muffins at 350 degrees for 25 – 30 minutes. Let them cool for a few minutes then enjoy!



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