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Rhubarb Muffins

Rhubarb muffins with a soft, fluffy crumb and tangy rhubarb bursts in every bite. Baked at 180°C until the tops turn lightly crisp and golden, then finished with a cinnamon-sugar topping.
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Prep Time 15 minutes
Cook Time 18 minutes
cooling 5 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 200 g all-purpose flour
  • 120 g granulated sugar
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 0.5 tsp cinnamon
  • 120 ml milk
  • 80 ml vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 150 g rhubarb, chopped
Topping
  • 2 tbsp granulated sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 180°C (350°F) and line a muffin tin. Choose a standard 12-cup tin for even baking.
Mix dry
  1. In a bowl, mix all-purpose flour, granulated sugar, salt, baking powder, and cinnamon. Stir until the powdery ingredients are evenly distributed (no cinnamon streaks visible).
Mix wet
  1. In another bowl, whisk milk, vegetable oil, large egg, and vanilla extract. Whisk just until smooth and glossy, with no egg streaks.
Combine batter
  1. Add the wet ingredients to the dry ingredients and combine gently until just mixed. Stop as soon as you no longer see dry flour for a tender crumb (lumpy batter is fine).
  2. Fold in the chopped rhubarb. Mix only until the fruit is evenly dispersed, with pieces visible throughout the batter.
Fill and top
  1. Divide batter evenly into muffin cups. Fill each cup to about three-quarters full so the tops bake up and set.
  2. Sprinkle granulated sugar and cinnamon on top of each muffin. The tops should look lightly dusted before baking.
Bake
  1. Bake at 180°C (350°F) until the muffins are golden and the center is set. A toothpick should come out clean or with only a few moist crumbs.
Finish
  1. Let cool slightly before serving for 5 minutes. The tops will firm up and the crumb will become easier to lift from the liners.

Notes

For the best texture, gently combine wet and dry ingredients—overmixing can make the crumb tough. Store muffins in an airtight container for 2 days at room temperature or up to 4 days in the fridge. Freeze up to 2 months (wrap individually). For a dairy-free swap, use unsweetened plant milk in place of milk and use a neutral oil as written.