Spring is my favorite season because fresh rhubarb is everywhere. Rhubarb muffins are a delicious way to use extra stalks from the garden or a bag from the market. When life gives you rhubarb, make rhubarb muffins!
If you enjoy baking with rhubarb, try other simple rhubarb treats like rhubarb fruit leather, rhubarb dump cake, or frosted rhubarb cookies with cream cheese frosting. These recipes let the bright, tart flavor of rhubarb shine in different ways.
At my previous home a rhubarb plant produced so much I had to find creative uses for it. I especially loved rhubarb in muffins and in strawberry-rhubarb crisp. Rhubarb is quite tart, so most recipes call for extra sugar or a pairing with sweeter fruits like strawberries. I usually think of rhubarb in sweet preparations rather than savory.
Tips for Rhubarb Muffins
If you don’t have buttermilk, make a quick substitute by combining 1 cup milk (any kind) with 1 tablespoon vinegar or lemon juice; let it sit until slightly thickened. Save a little chopped rhubarb to place on top of each muffin before baking for a pretty finish. These muffins are roughly 5 smart points each; substituting unsweetened applesauce for the oil reduces that to about 4 smart points. If you prefer a less wet batter, use just ½ cup of milk instead of a full cup.
Ingredients Needed
- Brown sugar – regular granulated sugar can be used if preferred; avoid sugar substitutes unless you know the correct conversions.
- Buttermilk – or homemade substitute (milk + lemon juice or vinegar).
- Vegetable oil – can be swapped with Greek yogurt, sour cream, or unsweetened applesauce for a lighter texture.
- Eggs – large, at room temperature for better mixing.
- Vanilla extract – use pure vanilla extract for best flavor.
- Orange zest – freshly grated for brightness.
- All-purpose flour – measure by spooning into the cup and leveling off for accuracy.
- Baking soda and baking powder – to help the muffins rise.
- Chopped rhubarb – about 3 cups, or adjust to taste. You can find rhubarb in the produce section when in season.
- See the recipe card below for exact measurements.
How to make Orange Rhubarb Muffins
Step 1: Preheat the oven to 400°F (200°C). Grease a 12-cup muffin pan or line with paper liners. If you don’t have liners, spray the tin with cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a separate bowl, beat the brown sugar, oil, egg, vanilla, and buttermilk until smooth. Gradually add the dry ingredients and mix until just combined. Gently fold in the chopped rhubarb and orange zest.
Step 4: Spoon the batter into the prepared muffin cups, filling each almost to the top. Top with a few reserved rhubarb pieces if desired.
Step 5: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool slightly before serving.
- Approximately 5 smart points per muffin (varies by substitutions).
Variations to Try
Substitute 1½ cups of chopped strawberries for half of the rhubarb to make strawberry-rhubarb muffins. Add a crumble streusel or sprinkle sugar on top before baking for extra texture. Replace half the rhubarb with chopped apples or grated zucchini for a different fruit or vegetable twist. For alternative flours, try whole wheat, oat flour, or nut flours for special dietary needs—adjust liquid and baking times as needed.
Recipe FAQs
Cook it with sugar for a sauce or jam, freeze it for later, make fruit leather, or use it in baked goods like muffins, crisps, and cakes.
Rhubarb pairs beautifully with sweet fruits such as strawberries, apples, and citrus. Adding sugar or sweet fruit balances its tartness.
Other Recipes To Try
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How to Make a Mcgriddle
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Breakfast Quesadilla
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High Protein Yogurt Bowl
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Air Fryer Breakfast Recipes
If you try these rhubarb muffins or another recipe, please leave a star rating and share your feedback in the comments. I love hearing how your baking turns out!
Healthy Orange Rhubarb Muffins
Description
Healthy orange rhubarb muffins made with buttermilk for tender texture and bright citrus flavor.
Ingredients
- ⅔ cup brown sugar
- ½ cup low-fat buttermilk (or homemade substitute)
- ¼ cup vegetable oil (or substitute with applesauce or yogurt)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ teaspoons orange zest
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups rhubarb, chopped
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin pan or line with paper cups.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a separate bowl, beat the brown sugar, oil, egg, vanilla, and buttermilk until smooth. Gradually add the dry ingredients and mix until just combined. Fold in the rhubarb and orange zest.
- Spoon the batter into the prepared muffin cups, filling each nearly to the top.
- Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
- Approximate points: 5 smart points per muffin (varies with substitutions).
Notes
myWW points: Blue 4; Green 4; Purple 4.
If the batter seems too wet, reduce the milk to ½ cup.
Nutrition
- Serving Size: 1 muffin
- Calories: 166
- Sugar: 13.4g
- Sodium: 130.4mg
- Fat: 5.4g
- Saturated Fat: 1g
- Carbohydrates: 26.8g
- Fiber: 1.1g
- Protein: 3.1g
