Rhubarb Muffins

Recipe Ingredients and Instructions to Download and Print: Rhubarb Muffins (PDF)

Makes 18 servings | Serving size: 1 muffin


3 cups flour
1 cup brown sugar
1 teaspoon baking soda
2 eggs
1⅓ cups nonfat buttermilk *
⅓ cup canola oil
2 teaspoon vanilla
2 cups chopped rhubarb stalks (2-4 stalks depending on size)**
½ cup chopped nuts (optional)


  1. Grease 18 standard-size muffin cups. Preheat oven to 400°F.
  2. In a large mixing bowl, stir together flour, brown sugar, and baking soda. Set aside.
  3. In a medium-size bowl, place the eggs, buttermilk, oil, and vanilla. Mix well using a fork or a whisk.
  4. Add the buttermilk mixture, chopped rhubarb, and nuts (if using) to the flour mixture. Stir just until the dry ingredients are moistened. Do not over mix.
  5. Fill greased muffin cups at least 2/3
  6. Bake in preheated 400°F oven for 12 to 15 minutes. Test for doneness by sticking a toothpick in the center of the muffin. When done, the toothpick should come out clean, without any wet batter.
  7. Let muffins cool 2 – 3 minutes before removing from pan.


  • * You can easily make a substitution for buttermilk if you don’t have any on hand. The general rule for one cup of buttermilk is to put 1 tablespoon vinegar or lemon juice in a measuring cup and add skim milk to the one cup line and let it sit for 5 minutes. For this recipe, put 4 teaspoons vinegar or lemon juice in a 2 cup measuring cup and add skim milk till it measures 1⅓ cup.
  • ** For best results, be sure rhubarb stalks are finely chopped. First cut stalks lengthwise 1-3 times, depending on the thickness of the stalks. Then, using a knife or clean scissors, cut the stalks into slices about ¼” thick.

Rhubarb Muffins Food Nutrition Facts Label: Click on this image for complete nutrition information