Easy Rhubarb Muffins
Easy Rhubarb Muffins. Whole grain rhubarb muffin recipe made with Greek yogurt, lightly sweetened with maple syrup, and studded with fresh rhubarb pieces.
Can you do me favor? Run — don’t walk — to your nearest farmer’s market or well-stocked grocery store, pick up some rhubarb, and bake up these muffins. You won’t regret it one bit. Rhubarb season will be over before you know it.
Made with 100% whole grain flour and protein-rich Greek yogurt, these rhubarb muffins are one my favorite muffin recipes to date. These easy blueberry muffins are a close second. The batter forgoes refined sugar in exchange for pure maple syrup, which produces a flavorful, lightly sweetened muffin that is perfectly suitable for breakfast or an afternoon snack.
These muffins are fluffy, moist, and can be thrown together in less than 30 minutes. You’ll need just two mixing bowls, a whisk and spatula, and a standard muffin pan.
As most of you know, rhubarb season requires a bit of spontaneity. The season is totally unpredictable, short-lived, and often times frustrating, particularly for those of us who love fresh rhubarb! You can’t really plan for it.
Just when you need or want a few of those beautiful dark pink, green stalks, you can’t find it anywhere. Take my advice. If you do happen to spot rhubarb at your local farmer’s market, don’t let the opportunity pass you by. Unfortunately, it could be another year before you see it again.
Grab a few stalks (or a large bunch of it!) and take full advantage. Whip up a batch of these muffins. Make some pie or a casual crisp. Or if you’d prefer something a bit more elegant and special-occasion worthy, try this rhubarb galette with orange frangipane or these rhubarb meringue cups.
Unlike other rhubarb recipes I’ve shared in the past, these muffins require a relatively small amount of fresh rhubarb. You’ll need roughly 1/2 lb or 2 medium stalks. The color of your rhubarb has no bearing on its flavor or sweetness, so while the pink stalks are visually preferable, don’t fret if your stalks are greener than mine.
As many of you know, rhubarb is naturally very sour. Since we’re folding raw rhubarb into the muffin batter, it is important to cut the rhubarb into a small dice. Ideally you want the rhubarb pieces to be only a bit larger than the size of a standard chocolate chip. We don’t want anyone biting into a massive chunk of rhubarb.
Keeping the rhubarb pieces small helps distribute them evenly amongst the muffins. It also prevents the batter from being weighed down during baking, resulting in fluffy muffins with well-domed tops.
To keep the muffins tender and light in texture, I used my favorite go-to whole wheat pastry flour (if you enjoy baking science, be sure to read this post on different types of baking flours) and whole fat Greek yogurt.
The final touch is a simple cinnamon sugar sprinkled on top just before baking. It is a very small amount, but it adds the subtlest burst of spiced sweetness to each bite. Aside from that, these muffins are refined sugar free and naturally sweetened with pure maple syrup.
You won’t be getting any sugar crashes from these rhubarb muffins!
It is important to note that these muffins are best served the day they are made, preferably when slightly warm just out of the oven. A little salted butter doesn’t hurt either.
Though this recipe hasn’t been tested with other fruit (I promise, it’s happening soon!), I have a feeling frozen wild blueberries would be an equally as delicious substitute if you can’t find rhubarb or wish to make these throughout the year.
I even enjoyed the a few test batches that didn’t contain any fruit at all!
Easy Rhubarb Muffins
- 2 cups (240 g) 240 grams whole wheat pastry flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt
- ¾ cup (170 g) plain whole-fat Greek yogurt
- ½ cup (120 mL) pure maple syrup
- 6 tablespoons (3 oz; 90 g) unsalted butter melted and cooled slightly
- 2 large whole eggs room temperature
- ½ teaspoon pure vanilla extract
- 7 ounces (roughly 2 medium stalks) fresh rhubarb greens trimmed and discard, and diced into ¼-inch pieces
- 1 tablespoon (12 g) granulated sugar
- ⅛ teaspoon ground cinnamon
- Preheat the oven to 375°F (190°C) with a rack in the center position. Line a standard 12-cup muffin pan with paper liners and set aside.
- In a large bowl, whisk the whole wheat pastry flour, baking powder, baking soda, and salt until combined. In a medium bowl, whisk the Greek yogurt, maple syrup, melted (and slightly cooled) butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients in the dry mixture and stir together with a spatula until mostly combined. Gently fold in the diced rhubarb. Using a spoon, divide the batter evenly among the muffin pan. The batter will reach to the top of each liner.
- In a small bowl, mix tother the granulated sugar and cinnamon. Evenly sprinkle the sugar mixture on top of each muffin. Bake for 14 to 17 minutes, rotating the pan halfway, or until the edges of the muffins are lightly golden and domed, and the tops spring back when gently pressed.
- Immediately and carefully transfer the muffins from the pan to a cooling rack. Cool for 10 minutes and serve slightly warm. Muffins best served the day they are made, but any leftover muffins can be stored in an airtight container at room temperature for 1 to 2 days. Top the muffins with a paper towel during storing to prevent gumminess on the surface.
Tips for Success:
- Whole wheat pastry flour, which is lower in protein content, produces extra tender, fluffy whole grain baked goods with all the same nutritional benefits as traditional whole wheat flour.
- Can’t find fresh rhubarb? These muffins can be made without! While this recipe hasn’t been tested with other fruits, I am confident that you can could substitute the fresh rhubarb with frozen blueberries or raspberries as well.
12 Comments on “Easy Rhubarb Muffins”
Just made this delicious recipe with a couple of high altitude adjustments which I’d like to share. I added 1/4 cup all purpose flour (used ww pastry as recipe for rest), reduced baking powder to 2 teaspoons, and added 2 Tablespoons of milk. I did not weigh my rhubarb (from my garden!) but used 1 1/2 cups of finely diced which worked out well. I also used 1/3 c. Maple syrup, but we don’t like too sweet, so I think the recipe is good at 1/2 cup for most people! Thanks for a great breakfast muffin-a keeper!!
I was in a hurry so I used one cup white flour 1 cup whole wheat and I used to approximately a cup of rhubarb and they turned out marvelously!!!!
I only have regular whole wheat flour, will this substitute work? Also I already chopped my rhubarb, how much is two stalks roughly? Half cup? 3/4? Thanks
I would recommend 1/2 whole wheat, 1/2 all purpose if you are substituting, because whole wheat pastry flour has a much lower protein quantity and lends itself to a more delicate crumb in muffins than a traditional whole wheat flour. I think 100% regular whole wheat will be a bit drier and tougher.
For rhubarb, if you own a kitchen scale, it should come out to 7 ounces. I would say about 1.5 cups chopped rhubarb, perhaps a bit more – but it would depend on how you cut them too. Hope this helps!
Spontaneity, indeed! I just got an email from our CSA and they are crazy with Rhubarb… so it’s time to get to work! I love these muffins with pastry flour and Greek Yogurt for an extra tender crumb! Delicious Laura!
Thank so much Traci! I can’t get enough rhubarb this time of year!
Rhubarb is such a quintessential summer food! I can’t wait to try this recipe out.
Love this recipe! Trying it as soon as I find some rhubarb! YUM!!!
Wish I could send you all some – I’m over run with fabulous rhubarb on my allotment! I freeze as much as I can before it’s all over for another year – but then come the raspberries and blackcurrants – it’s great to grow your own if you can. Will be trying these muffins this week-end. Many thanks.
I’ve been on the hunt for rhubarb, I think it’s coming to WI soon so I can’t wait to make these! I’ve honestly only made 2-3 recipes with rhubarb, so I’m excited to start trying more 🙂
Our grocery store carries frozen rhubarb. While it’s not as good as fresh, it’s a great alternative when you cannot find it fresh!
I’ve actually seen a brand of frozen rhubarb at Whole Foods before! It’s definitely a life saver sometimes. I wish it was at more places!! ?