New This Month

Rhubarb Muffins


Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, May 2005


  • 4 tablespoons unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 3/4 cup low-fat buttermilk
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups)
  • Nonstick cooking spray
  • 1 tablespoon granulated sugar


  1. Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.

  3. Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.

  4. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.

Reviews Add a comment

  • clark87shop
    2 JUN, 2017
    Really nice muffin. My family likes a little more 'zing' to their muffins, so added cinnamon and ginger with the dry ingredients and some grated orange zest to the wet. Really easy. Rhubarb was 'thin' this year, so also made a batch supplementing the fruit with some blueberries. Big hit!
  • MS10526699
    10 MAY, 2017
    I made the Rhubarb Muffins - they are amazing. I added a few things...strawberries, tossed the rhubarb w/ a cinnamon and sugar mixture and I added a touch of vanilla. They are amazing!