Spring Rhubarb Muffins


Chef Lorelei's Rhubarb Muffin recipe is a delicious celebration of springs earliest garden delight! Hold on to to this one and bake them with you first haul from the farmers market, yes!

Rhubarb Muffins

Makes 12


  • Topping
    • 1/4 cup sugar
    • 3/4 teaspoon cinnamon
    • 1 Tablespoon butter
  • Muffins
    • 1/2 cup brown sugar
    • 4 Tablespoons butter, melted
    • 1 egg
    • 1 teaspoon vanilla
    • 1/2 cup buttermilk
    • 1 1/4 cup flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup diced rhubarb


Heat oven to 375. Line muffin tins with silicone or paper muffin liners.

In a small bowl use your fingers to combine the sugar, cinnamon and butter and set aside.

Whisk together brown sugar, melted butter, egg, vanilla and buttermilk in a small bowl.

Stir together flour, baking powder, baking soda, and salt.

Stir the wet ingredients into the dry. When fully combined, fold in the rhubarb.

Divide the batter between the prepared muffin pan. Sprinkle the topping onto the muffins and bake until golden and a toothpick comes out clean. About 20 minutes.