Short Description
Aunt Norma’s Classic Rhubarb Muffins are a timeless homemade treat featuring tart rhubarb, a moist buttermilk-infused crumb, and the option for a sweet cinnamon streusel topping. These muffins balance sweet and tangy flavors, making them a beloved breakfast or snack—especially during rhubarb season.
Why You’ll Love This Recipe
Family Favorite: A nostalgic, tried-and-true recipe that brings comforting flavors to your table.
Perfect Texture: Buttermilk ensures a tender, moist muffin while the rhubarb adds a pop of tartness.
Customizable: Includes an optional streusel topping for extra sweetness and crunch.
Great for Rhubarb Season: A delicious way to use fresh rhubarb from the garden or market.
Freezer-Friendly: Easy to store and enjoy later for convenient breakfasts or snacks.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Muffins:
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
¼ tsp ground nutmeg
⅔ cup vegetable oil
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup buttermilk
1½ cups chopped fresh rhubarb (about 5–6 stalks)
Optional Streusel Topping:
¼ cup all-purpose flour
3 tbsp brown sugar
2 tbsp cold unsalted butter, cubed
¼ tsp ground cinnamon
Directions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and ground nutmeg. Set aside.
3. Combine Wet Ingredients
In a large bowl, blend the vegetable oil, granulated sugar, egg, and vanilla extract until smooth and slightly fluffy.
4. Add Buttermilk & Combine
Stir in the buttermilk until well combined. Gradually mix in the dry ingredients, stirring just until no flour streaks remain. Do not overmix to keep the muffins light and tender.
5. Fold in Rhubarb
Gently stir the chopped rhubarb into the batter until evenly distributed.
6. Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Add Optional Topping
If using, prepare the streusel by mixing flour, brown sugar, cinnamon, and cold butter with your fingers or a fork until crumbly. Sprinkle generously over each muffin.
8. Bake Until Golden
Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Servings and Timing
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35–40 minutes
Variations
Add Nuts: Mix in ½ cup chopped walnuts or pecans for added crunch.
Berry Boost: Add ½ cup chopped strawberries for a sweet twist alongside the rhubarb.
Zest It Up: Add 1 tsp lemon or orange zest to the batter for a citrusy note.
Whole Grain Option: Replace ½ cup of the flour with whole wheat flour for a heartier muffin.
Mini Muffins: Use a mini muffin tin and bake for 12–14 minutes for bite-sized versions.
Storage/Reheating
Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: Store in the refrigerator for up to 5 days.
Freezing: Freeze muffins individually wrapped or in a sealed container for up to 2 months. Thaw at room temperature or microwave for 15–20 seconds.
Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes or microwave briefly until just warmed through.
FAQs
Can I use frozen rhubarb?
Yes, thaw and drain it well before folding into the batter to prevent excess moisture.
Do I have to peel the rhubarb?
No, the peel softens during baking and adds color and texture.
Can I substitute milk for buttermilk?
You can make a quick substitute by adding 1 tbsp lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.
How do I know when the muffins are done?
A toothpick inserted into the center should come out clean, and the tops should be golden brown.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free baking flour. The texture may vary slightly.
Are these muffins very sweet?
They’re mildly sweet, balanced by the tartness of the rhubarb. The streusel adds a bit more sweetness if used.
Can I make these vegan?
Yes, use a plant-based milk with vinegar for buttermilk, a flax egg, and dairy-free butter.
Do they freeze well?
Absolutely. Wrap them individually or store in a freezer bag for easy grab-and-go treats.
What other spices can I use?
Try adding a pinch of cinnamon or cardamom for warmth and depth of flavor.
Can I use apples instead of rhubarb?
Yes, but you’ll lose the signature tangy flavor that rhubarb provides.
Conclusion
Aunt Norma’s Classic Rhubarb Muffins are a timeless treat that beautifully balances tart rhubarb with tender, sweet muffin crumb. Whether enjoyed fresh out of the oven or from the freezer on a busy morning, these muffins offer the perfect combination of homey flavor and simple baking joy. Don’t forget the streusel for an extra-special touch!
Aunt Norma’s Classic Rhubarb Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Classic Rhubarb Muffins are a family favorite—tender and fluffy with a tangy-sweet bite of fresh rhubarb and a hint of warm spice. Perfect for breakfast, brunch, or afternoon snacking with optional cinnamon streusel topping!
Ingredients
For the Muffins:
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2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1/4 tsp ground nutmeg
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2/3 cup vegetable oil
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1 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 cup buttermilk
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1 1/2 cups chopped fresh rhubarb (about 5-6 stalks)
Optional Streusel Topping:
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1/4 cup all-purpose flour
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3 tbsp brown sugar
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2 tbsp cold unsalted butter, cubed
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1/4 tsp ground cinnamon
Instructions
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Preheat oven: Set to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and nutmeg.
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Combine wet ingredients: In a large bowl, whisk oil, sugar, egg, and vanilla until smooth and slightly fluffy.
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Add buttermilk: Stir in buttermilk until blended. Gradually fold in dry ingredients just until combined—do not overmix.
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Fold in rhubarb: Gently stir chopped rhubarb into the batter.
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Fill muffin cups: Spoon batter into prepared muffin cups, filling each about ⅔ full.
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Add streusel (optional): Combine flour, brown sugar, cinnamon, and butter with fingers or pastry cutter until crumbly. Sprinkle evenly on top of muffins.
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Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
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Cool & serve: Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
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Muffins can be frozen for up to 2 months.
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Add ½ cup chopped nuts for extra texture.
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Substitute plain yogurt or sour cream for buttermilk in a pinch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
