Easy Rhubarb Muffins
These Easy Rhubarb Muffins are quick, simple, and perfect for busy mornings, made with just five pantry staples and fresh rhubarb for a tangy, moist treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1½ cups chopped rhubarb (fresh or thawed if frozen)
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 large egg, room temperature
- ⅓ cup vegetable oil (canola or sunflower)
- Pinch of salt (optional)
- Optional: 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your muffin tin by lining with muffin liners or lightly greasing each cup.
- In a large bowl, whisk together the flour, sugar, and salt (if using).
- In a separate bowl, beat the egg, then whisk in the vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
- Fold in the chopped rhubarb gently with a spatula.
- Spoon batter into muffin cups, filling each about ⅔ full.
- Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few crumbs.
- Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If rhubarb is very watery, sprinkle with a teaspoon of sugar and let sit for 10 minutes before folding in to reduce moisture. Do not overmix batter to avoid dense muffins. Use room temperature eggs for best texture. Oven temperature accuracy is important to prevent overbaking or undercooking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14
- Sodium: 80
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 2
- Protein: 3
Keywords: rhubarb muffins, easy muffins, quick breakfast, 5-ingredient muffins, homemade muffins, spring baking, tangy muffins