![Small serving plate with individual rhubarb muffin cut in half.](jpg/4-380x570-2.jpg)
Every spring I look forward to making some pretty amazing recipes using fresh, tart rhubarb. Today, I made a batch of Easy and the Best Rhubarb Muffins with this delicious perennial vegetable. I should also mention that it’s extremely easy to make these Rhubarb Muffins gluten-free and dairy-free. (You can find the options in the recipe card.)
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![Photo of fresh garden rhubarb stalks; some cut into chunks.](jpg/easy-and-best-rhubarb-muffins-2-1024x683.jpg)
Delicious and Fresh Rhubarb
Years ago my parents planted a big patch of rhubarb on their farm. Thankfully, we’ve been enjoying it ever since. This patch has been there for numerous years. My dad and I decided we should probably start a new patch and therefore we are planning on planting new rhubarb plants next spring.
Some of our other favorite rhubarb recipes are:
- Rhubarb Pie
- Rhubarb Swirl Cheesecake
- Rhubarb Custard Dessert Bars
- Easy Rhubarb Cake
- Rhubarb Pecan Orange Zest Bread
- Homemade Rhubarb Strawberry Pineapple Jam
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Carry-in Rhubarb Muffins
Today, my 90-year-old father is attending a carry-in at his church. Because we have an abundance of fresh rhubarb I made a batch of fresh Rhubarb Muffins and Raspberry Muffins and placed them in a couple of cupcake/muffin carriers for him to take along. When serving muffins at home I like to place them on a pretty serving platter or cute little serving basket.
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Don’t you just love a warm, tasty muffin straight out of the oven? I sure do!
You may have noticed that these Rhubarb Muffins are topped with a generous sprinkle of a cinnamon-sugar mixture which obviously adds a bit more sweetness. If you want to decrease the sweetness simply omit the topping.
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As you can see in the photo above, each muffin is loaded with rhubarb. Also, because rhubarb pairs well with strawberries feel free to add a few of them to the batter as well.
![Fresh rhubarb muffins on serving platter ready to eat.](jpg/1-735x1103.jpg)
Easy and the Best Rhubarb Muffins
These delicious Rhubarb Muffins are a great way to use some of your fresh rhubarb. They're also easy to make gluten-free and dairy-free.
Ingredients
- MUFFINS:
- 1 egg
- 1-1/4 cup packed brown sugar
- 1 cup buttermilk (Dairy-Free Option: use coconut or soy milk)
- 1/2 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour (GF Option: use 3-1/4 cups gluten-free flour blend + 1 Tablespoon xanthan gum or arrowroot unless flour blend already contains it. NOTE: use 2-1/2 cups GF flour if you use a cup-4-cup GF brand of flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups diced fresh rhubarb OR 1 cup diced rhubarb and 1 cup chopped strawberries)
- 1/2 cup chopped walnuts or pecans
- TOPPING:
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon butter, melted
Instructions
- Preheat oven to 375 degrees F.
- In a mixing bowl, beat egg, brown sugar, buttermilk, oil, and vanilla.
- In a separate mixing bowl, combine flour, baking soda, baking powder, and salt; stir into wet ingredients just until moistened. Fold in rhubarb and walnuts.
- Fill greased muffin cups 3/4 full. Combine topping ingredients; sprinkle over muffins.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
These muffins freeze well for up to 2 weeks.
![Pinterest image of a plate of fresh Rhubarb Muffins](jpg/easy-and-the-best-rhubarb-muffins-683x1024.jpg)
What are some of your favorite rhubarb recipes?
Enjoy!
More great ideas:
![](jpg/easy-strawberry-watermelon-lime-smoothies-683x1024.jpg)
![](png/mashed-potatoes-2-1024x683.png)
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