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Rhubarb Muffins

Rhubarb Muffins

  • Yield: 12 servings
  • Prep Time: 20 minutes
  • Cooking Time: 25 minutes
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  • 4 tbsp Unsalted butter, room temperature
  • 1 cup packed Light-brown sugar
  • 1 Large egg
  • 3/4 cup Low-fat buttermilk
  • 2 cups All-purpose flour
  • 1 1/2 tsps Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 cups Rhubarb, cut into 1/2 inch chunks
  • Nonstick cooking spray
  • 1 tbsp Granulated sugar


  1. Preheat oven to 375 degrees.
  2. With a mixer, beat together the butter and brown sugar until smooth. Beat in the egg, then the buttermilk.
  3. Whisk together the flour, baking powder, baking soda and salt.
  4. Add flour mix to butter mixture and beat until smooth.
  5. Gently fold in rhubarb.
  6. Coat a muffin tin with cooking spray, or use muffin liners. Spoon mix into prepared tin, dividing evenly among the cups. Sprinkle the tops with granulated sugar.
  7. Bake muffins until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Leave in the pan and cool on a wire rack for 15 minutes, then take them out and cool completely on rack.


Recipe adapted from