These rhubarb muffins are moist, tender, and bursting with tart, juicy summer rhubarb.I love them for breakfast or as a snack with coffee or tea! Jeanine Donofrio Phoebe MoorePublished May 14, 2026 Jump to recipe These rhubarb muffins are so good, I just ate two fresh from the oven. They’re moist, tender, and perfectly puffy, with chunks of juicy rhubarb strewn throughout.I love that they’re not too sweet—the tartness of the rhubarb really shines through, as does the warm flavor of the vanilla extract in the batter.

Bonus: they’re a fully acceptable choice for breakfast! I often reach for one as a snack with my afternoon coffee too.This rhubarb muffins recipe is easy to make in right around 30 minutes.If you have rhubarb on hand, you can have them ready in no time.If you don’t, well, maybe consider getting some because fresh spring and summer rhubarb will only be in season for a few more weeks.

Make sure to try these muffins (or my rhubarb crisp) while you can! Rhubarb Muffins IngredientsHere’s what you’ll need to make this rhubarb muffins recipe: Rhubarb, of course! You can find fresh rhubarb at grocery stores and farmers markets from April through June.Look for about 1 pound of firm, crisp stalks.I use pink rhubarb if I can find it.

It has a slightly sweeter flavor than green.You can also use frozen rhubarb in this recipe.Thaw and drain it before adding it to the batter.

All-purpose flour – It makes up the base of the batter.Spoon and lev

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