• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • My Store
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Breakfast and Brunch » Rhubarb Muffins with Buttermilk

    Rhubarb Muffins with Buttermilk

    September 26, 2020 , Updated June 7, 2021 Maria 2 Comments

    Jump to Recipe
    A close up of the crispy muffin top of rhubarb muffins.

    These Rhubarb Muffins with buttermilk are especially moist with a wonderful balance of sweet and tart. A sprinkle of turbinado sugar creates crunchy golden muffin tops. 

    A pile of rhubarb muffins in a wicker basket.
    Jump to:
    • Introduction
    • Mise en place
    • Instructions
    • Tips
    • Year-round muffins
    • Recipe inspiration
    • Recipe

    Introduction

    Baking with fruits and vegetables that are in season makes so much sense. Not only is it better for the environment, but it is also healthier to do so. Additionally, they taste great!

    Muffins are the perfect baked goods to showcase seasonal fruits and vegetables.  

    Take, for example, autumn -synonymous with apples and pumpkins. There is no shortage of muffin recipes for fall.

    The choices for summer are also limitless -whether it is blueberry, raspberry or even strawberry. There is a berry muffin for everyone!

    During the winter months, orange muffins provide a wonderful burst of freshness. 

    Today, I am sharing the perfect muffin for spring made with rhubarb. 

    Great for breakfast, brunch, or just about any time of the day, you will love these easy-to-make rhubarb muffins. Using buttermilk ensures a tender and moist texture that is irresistible!   

    Muffins on a cooling rack.

    Mise en place

    Properly rinse and dry about 3-4 medium stalks of rhubarb. You will need to dice the equivalence of 1½ cups. Remove about ¼ cup to use as a topping. 
    As an optional topping, combine 1 tablespoon of turbinado sugar with ¼ teaspoon of ground cinnamon in a small bowl. Set it aside. 

    Instructions

    Let’s begin by preheating the oven to 400°F (200°C). 

    Place the oven grate in the middle of the oven.

    Grease or line an 18-cup muffin pan with paper liners. Set aside for now.

    Let’s measure out the dry ingredients and whisk them properly together.

    More specifically, 2½ cups (350 grams) of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon baking soda, ½ teaspoon salt and ½ teaspoon of ground cinnamon. Set aside.

    In another bowl, whisk together 1 cup of brown sugar with ¼ cup of vegetable oil. Add one lightly beaten egg and whisk properly together for a couple of minutes. Add 1 cup of room temperature buttermilk and 2 teaspoons of vanilla extract. Make sure to whisk these ingredients together properly.
     
    Add the chopped rhubarb (1 ¼ cups) to the liquid ingredients and combine them.
     
    The wet and dry ingredients to make muffins are combined in a bowl.
    Add the dry ingredients to the wet ingredients. Use a wooden spoon or a rubber spatula to combine gently… only until moistened.
    Turbinado sugar sprinkled over the muffin tops.

    Fill muffin liners ¾ full.

    Divide the leftover rhubarb  (¼ cup) evenly on the top of each muffin.

    As an optional step, sprinkle with a combination of turbinado sugar and ground cinnamon. 

    Bake for 18-22 minutes or until the top bounces back when lightly touched. 

    Remove from heat. Gently lift out the freshly baked rhubarb muffins and transfer them to a wire rack to cool off.

    Tips

    • Use room temperature ingredients to combine the wet ingredients properly. 
    • Preheat your oven for at least 20 minutes before baking.
    • Whisking the dry ingredients together is important to distribute the leavening agents properly. This prevents large air tunnels in the finished product.
    • To avoid soggy muffins, cool them for only 1-2 minutes in the tin before removing and transferring to a wire rack to cool completely. 
    • Sprinkling turbinado sugar over the top of the muffins before baking ensures glistening, crispy muffin tops. This is optional. 
    • These muffins are best consumed the day they are made. The crispy top softens the following day. 
    Can I use frozen rhubarb?

    Yes! Simply thaw and drain the excess moisture them before adding to the batter. Discard the excess liquid.

    Do these muffins freeze well?

    These muffins freeze well for up to one month. Wrap completely cool muffins individually in plastic wrap and place them in a freezer bag or container. When ready to consume, thaw overnight at room temperature and, if desired, heat up in the oven. 

    Year-round muffins

    If you enjoy making muffins as much as I do, you will enjoy making these healthy date bran muffins throughout the year. A few other family favorites include these cheese and poppy seed muffins. 

    Rhubarb muffins in a wicker basket.

    Recipe inspiration

    If you have been to this site before, you know that I love to collect cookbooks. In fact, I make it a point to visit second-hand bookstores a few times a month. Just in case you are wondering, yes, I love the cookbook section!

    The links on this blog are affiliate links, which means I’ll earn a commission if you use those links (there’s no extra charge).

    A few years ago, I purchased a book called The Muffin Baker’s Guide by Bruce Koffler. His recipe for rhubarb muffins has since become my go-to muffin for the spring. 

    Needless to say, I made a few modifications, like reducing the total amount of brown sugar and eliminating the margarine.

    Enjoy! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made these buttermilk rhubarb muffins, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A pile of rhubarb muffins.

    Rhubarb Muffins with Buttermilk

    These Rhubarb Muffins with buttermilk are especially moist with a wonderful balance of sweet and tart. A sprinkle of turbinado sugar creates crunchy golden muffin tops. 
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Brunch or Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 18 servings
    Calories: 154kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    Dry Ingredients:

    • 2½ cups flour 350 grams, all-purpose
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon cinnamon ground

    Wet Ingredients:

    • 1 cup brown sugar lightly packed
    • ¼ cup vegetable oil or sunflower oil
    • 1 egg lightly beaten, room temperature
    • 1 cup buttermilk room temperature
    • 2 teaspoons vanilla extract
    • 1½ cups rhubarb washed, dried, and diced, separated

    Topping:

    • ¼ cup rhubarb removed from total amount
    • 1 tablespoon turbinado (or raw) sugar for topping, optional
    • ¼ teaspoon cinnamon ground, optional

    Instructions

    • Preheat the oven to 400°F (200°C).  Place the oven grate in the middle of the oven.
    • Grease or line an 18-cup muffin pan with paper liners. Set aside for now.
    • In a medium mixing bowl, sift or whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
    • In a large bowl, whisk together the brown sugar with the oil.
    • To this, add a lightly beaten egg, the buttermilk and the vanilla extract. Whisk to combine properly together.
    • Add 1¼ cups of chopped rhubarb to the liquid ingredients and combine.
    • Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over-mix.
    • Fill muffin liners ¾ full.
    • Divide the leftover rhubarb  (¼ cup) evenly on the top of each muffin.
    • As an optional step, sprinkle with a combination of turbinado sugar and ground cinnamon. 
    • Bake for 18-22 minutes or until the top bounces back when lightly touched. 
    • Remove from heat. Gently lift out the freshly baked rhubarb muffins and transfer them to a wire rack to cool off.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Use room temperature ingredients to combine the wet ingredients properly. 
    • Preheat your oven for at least 20 minutes before baking.
    • Whisking the dry ingredients together is important to distribute the leavening agents properly. This prevents large air tunnels in the finished product.
    • To avoid soggy muffins, cool them for only 1-2 minutes in the tin before removing and transferring to a wire rack to cool completely. 
    • Sprinkling turbinado sugar over the top of the muffins before baking ensures glistening, crispy muffin tops. This is optional. 
    • These muffins are best consumed the day they are made. The crispy top softens the following day. 
    Using frozen rhubarb: If using frozen rhubarb, thaw and drain first.
    Freezing muffins: Muffins freeze well for up to one month. Wrap completely cool muffins individually in plastic wrap and place them in a freezer bag or container. When ready to consume, simply thaw overnight at room temperature and if desired heat up in the oven. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 154kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 147mg | Potassium: 108mg | Fiber: 1g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!
    • Facebook
    • Yummly
    • Reddit
    • Email

    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Karen

      October 04, 2020 at 7:40 am

      5 stars
      Delicious. This is my favorite food. It is delicious and very easy to make. Your recipe is really great. Thanks for the helpful article. Hope you will have more good articles like this.

      Reply
      • Maria

        October 04, 2020 at 8:09 am

        Thank you kindly Karen. I am so thrilled to read this.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    Italian Easter Recipes

    • Braided Easter loaves on a cooling rack.
      Italian Easter Sweet Bread Recipe: Pane di Pasqua
    • A slice of ricotta pie dusted with icing sugar and decorated with a slice lo lemon.
      Ricotta Pie: Perfect for Easter!
    • Rice ricotta Easter pie in a cake stand surrounded by oranges and lemons in the background.
      Rice Ricotta Easter Pie
    • Italian Easter Grain Pie on a cake stand.
      Pastiera Napoletana: Italian Easter Grain Pie
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 She Loves Biscotti

    Copyright © 2023

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Read moreOkNo