Lemon-Glazed Rhubarb Muffins

Make a batch of these rhubarb muffins for a delicious summer treat. They combine bright, tart rhubarb with applesauce, a touch of brown sugar, and simple whole ingredients for moist, fluffy muffins that are perfect for breakfast or snacks.

The Best Rhubarb Muffins

When early summer arrives and your garden fills with large rhubarb leaves, it’s the perfect time to bake. These muffins are an easy way to enjoy rhubarb’s bright flavor without too much fuss. They balance tartness with a gentle sweetness and use familiar pantry ingredients for an everyday bake.

If you enjoy rhubarb baking, keep a few go-to recipes on hand — rhubarb tends to come in abundance during its short season.

Ingredients You Need

This recipe uses a short, straightforward ingredient list. Below are the amounts and a few substitution ideas.

• All-purpose flour – provides structure and lightness.
• White whole wheat flour – adds whole-grain texture and nutrition; you can use all-purpose only if you prefer.
• Light brown sugar (packed) or coconut sugar – just a small amount to tame the rhubarb’s tartness.
• Baking soda – helps the muffins rise and keeps them tender.
• Rhubarb – diced. If using frozen rhubarb, make sure it’s well drained and patted dry before folding into the batter so it doesn’t water down the mix.
• Unsweetened applesauce – cuts down on added sugar while adding moisture and natural sweetness.
• Large eggs – two eggs provide lift; use flax eggs if you prefer a vegan alternative.
• Maple syrup – adds flavor and sweetness; honey works as a substitute.
• Unsweetened plain almond milk – thins the batter slightly; any milk is fine.
• Coconut oil – melted; provides moisture and a tender crumb. Vegetable oil or melted butter can be used instead.

How to Make Rhubarb Muffins

1. Prepare: Preheat the oven to 350ºF (176ºC). Line a 12-cup muffin tin with liners or spray with nonstick spray. Measure all ingredients and make sure rhubarb pieces are dry.
2. Mix wet ingredients: In a large bowl whisk together the applesauce, eggs, maple syrup, and almond milk until blended.
3. Combine dry ingredients: In a separate bowl stir together both flours, brown sugar, and baking soda. Add the dry mix to the wet ingredients and fold until just combined — the batter should be thick but still spoonable. Avoid overmixing to prevent dense muffins.
4. Add oil: Stir in the melted coconut oil until incorporated.
5. Fold in rhubarb: Gently fold the diced rhubarb into the batter.
6. Fill muffin cups: Divide the batter evenly among 12 muffin cups, filling each about two-thirds full. Optionally sprinkle a few rolled oats or tiny extra rhubarb bits on top for texture and appearance.
7. Bake: Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so check at the shorter end of the time range.
8. Cool: Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Make it easy

Print Your Own

Keep common kitchen conversions handy — a simple conversion chart for measurements makes baking easier when you don’t want to stop and look up conversions.