Fast and Easy Rhubarb Muffins

muffin and teacupEven if you’re not a baker, these fast and easy rhubarb muffins are a go-to for any occasion. The topping looks fancy, even if it’s no-fuss, and the buttery flavor of the pecans makes the topping rich but not oily.

Rhubarb is one of the first treats to appear in the garden. It was used as a tonic in the old days, probably because it offered a shot of fresh vitamins after a long winter of dried or canned foods. Although we don’t need spring tonics in quite the same way, we still love our rhubarb pies and preserves. This recipe has a fresh, sweet and sour quality that makes it one of my favorite muffins. It’s light enough that it is almost but not quite dessert.

Rhubarb Muffins

Preheat oven to 400F


Sift dry ingredients and set aside:

3 ½ cups of white flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt


Mix in a large bowl:

2 cups of buttermilk

3 eggs

1 ½ cups of brown sugar

½ cup melted butter

3 tsp vanilla extract

Stir in 3 cups of fresh, finely diced rhubarb. Then add in dry ingredients a bit at a time until the mixture is combined.

Spoon into greased muffin pans and top with a generous dusting of:


1 tsp cinnamon

½ cup of granulated sugar

½ cup of pecans

I throw the topping ingredients into a food processor and grind to a crumble. Leftover topping goes well over fresh fruit. I keep thinking it might be nice to add chopped candied ginger in the mix, so if anyone tries it let me know if it’s a winner.

Bake about 25 – 30 minutes and cool on a rack. These rhubarb muffins are excellent fresh. They can be frozen, but after that are best warmed before serving.



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