Rhubarb Muffins Recipe
Delicious, whole-grain Rhubarb Muffins with lemon, cardamom, and vanilla, sweetened with maple syrup. Easy, healthy one-bowl recipe!
How to Make the Best Rhubarb Muffins
These rhubarb muffins are the perfect way to celebrate spring’s favorite tart vegetable. Sweetened naturally with maple syrup and spiced with warm cardamom and cinnamon, they strike that ideal balance between healthy and indulgent. The whole-grain base keeps them hearty and satisfying, while the bright pops of pink rhubarb add both color and that signature tangy flavor.
What makes this recipe truly special is its simplicity—everything comes together in just one bowl. The lemon zest brightens up all the flavors, and the optional turbinado sugar on top gives each muffin a delightful crunch. Whether you use all-purpose flour, spelt, or a gluten-free blend, the results are equally delicious.
Enjoy these muffins warm from the oven with a pat of butter, pack them for an easy breakfast on the go, or serve them slightly warmed with a scoop of cardamom ice cream for an elevated dessert. However you enjoy them, they’re sure to become a springtime favorite.
Rhubarb Muffins
Delicious, whole-grain Rhubarb Muffins with lemon, cardamom, and vanilla, sweetened with maple syrup. Easy, healthy one-bowl recipe!
Ingredients
Dry Ingredients
Wet Ingredients
Add-ins & Toppings
Instructions
Prepare the Batter
- Preheat oven to 350°F.
- In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix well.
- To the bowl add egg, oil (or melted coconut oil or butter), maple syrup, vanilla, milk and lemon zest. Give a good stir to combine.
- Add 2 cups rhubarb (reserving ½ cup for the top). Add half the sliced almonds (saving some for the top).
Bake the Muffins
- Spoon the thick batter into a very well greased, non-stick muffin tin or line with muffin cups.
- Sprinkle the top with remaining almonds. Tuck a few of the reserved rhubarb pieces into the batter of each muffin, colorful side up. Sprinkle with coarse sugar if desired.
- Bake 23-28 minutes, or until a skewer or small knife inserted into the center of a muffin comes out clean. Different flours may take longer.
- Using a knife, loosen the edges of the muffins to release.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 5 minutes).
- These will keep 3-4 days, covered or sealed, at room temperature.
- Delicious for breakfast on the go, as a snack, or warmed up with cardamom ice cream for dessert!
