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Rhubarb Muffins

[heart_this] · Jun 7, 2009 · 70 Comments

Rhubarb Muffins

Last week I saw rhubarb in the farmers market and I made sure to include it in this weeks meal plan. I was thinking that rhubarb muffins would make for a great breakfast this week. I really like the way that the tart rhubarb works in sweet baked goods like these muffins. I decided to start with my favorite muffin recipe which includes some whole wheat flour and rolled oats in an attempt to make them bit healthier. It uses maple syrup, vanilla yogurt and an overripe banana to keep the muffins nice and moist while reducing the amount of butter. I did change the recipe a bit by increasing the amount of sugar as I figured that the tart rhubarb would require it. Normally I would spice these muffins with a bit of cinnamon but I thought that cardamom would work well with the rhubarb and I went with that. The rhubarb and cardamom muffins were a breeze to make and they turned out very well. The muffins were nice and moist and the cardamom paired well with the rhubarb and added an amazing aroma both while baking and after. The rhubarb worked really well in the muffins and their tartness balanced out the sweet muffins nicely. The rhubarb muffins were nice all by themselves or with a bit of butter but they were even better with some homemade strawberry jam !

Rhubarb Muffins

Rhubarb Muffins

Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Servings: 24
ingredients
  • 3/4 cup brown sugar
  • 1/4 cup maple syrup
  • 3/4 cup vanilla yogurt
  • 1 over ripe banana (mashed)
  • 1/4 cup butter (melted)
  • 1 egg
  • 3/4 cup rolled oats
  • 1 cup flour
  • 3/4 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cardamom (ground)
  • 1/4 teaspoon salt
  • 2 cups rhubarb (chopped)
directions
  1. Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.
  2. Mix the flours, baking powder, baking soda, cardamom and salt in a bowl.
  3. Mix the wet and dry ingredients along with the rhubarb until just mixed.
  4. Spoon the mixture into a greased muffin pan.
  5. Bake in a preheated 375F/190C oven until a toothpick pushed into the center of a muffin comes out clean, about 20 minutes.
Similar Recipes:
Rhubarb Crumb Cake
Rhubarb Sour Cream Pie
Rhubarb Crisp
Blueberry Maple Oatmeal Muffins with Pecan Streusel
Rhubarb Compote
Rhubarb Syrup

Breakfast, Food, Maple, Recipe, Vegetarian

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Reader Interactions

Comments

  1. MaryBeth says

    June 7, 2009 at 11:52 pm

    I love Rhubarb, I have never had it in muffins before. When I cook with it I always pair it up with strawberries and make a crumble or sauce to put over ice cream or cake.

    Reply
  2. VeggieGirl says

    June 7, 2009 at 11:53 pm

    Those look sensational!! Love rhubarb now that it's in season here 🙂

    Reply
  3. Mary says

    June 8, 2009 at 12:00 am

    You've given me an idea for rhubarb bread! The muffins look and sound delicious.

    Reply
  4. Diana Evans says

    June 8, 2009 at 12:31 am

    Hi Kevin!!! I have to be on a diet now…so I can't pop by as often as I would like…lol….

    these look great….I think my favoriute combination is strawberries and rhubard….yummmmmmmmmm

    thanks for popping by and leaving the sweet Anniversary wishes…we had a wonderful weekend away!!!

    Hugs
    Diana

    Reply
  5. daphne says

    June 8, 2009 at 12:32 am

    what i like abt this recipe is that it does not contain butter! yogurt and oats- wonderful healthy muffins!

    Reply
  6. Tessa says

    June 8, 2009 at 1:07 am

    Your photo is beautiful! I like how these are healthy 🙂

    Reply
  7. Sam Sotiropoulos says

    June 8, 2009 at 1:21 am

    Kevin, I simply love rhubarb! Especially when combined with strawberries. As strawberry season is almost upon us, I think I'll be making some strawberry rhubarb jam as well this year! 🙂

    Reply
  8. Anonymous says

    June 8, 2009 at 1:48 am

    Rhubarb muffins are such a good idea! I also love the base of your muffin recipe. I made brioche over the past two days, and I need a break from butter. I'm looking forward to trying these while rhubarb is in season.

    Reply
  9. Katrina says

    June 8, 2009 at 1:52 am

    Mmmm. I love that you included banana in them–tons of added flavor and moistness!

    Reply
  10. Bunny says

    June 8, 2009 at 2:12 am

    Kevin I love the idea of rhubarb muffins and strawberry jam!! What a combination!

    Reply
  11. mirtilla says

    June 8, 2009 at 3:09 am

    Che buoni!…

    Reply
  12. Melissa says

    June 8, 2009 at 3:27 am

    The Hubs love, love LOVES rhubarb…this recipe is being printed out as I type for a trial run in the VERY near future!

    Reply
  13. Pam says

    June 8, 2009 at 3:59 am

    I am really craving rhubarb – I've been seeing so many tasty recipes, including this one.

    Reply
  14. Rosa's Yummy Yums says

    June 8, 2009 at 5:03 am

    Delicious and wonderfully spicy! I love rhubarb in muffins!

    Cheers,

    Rosa

    Reply
  15. maslinka says

    June 8, 2009 at 7:04 am

    Look wonderful…

    Reply
  16. HoneyB says

    June 8, 2009 at 9:37 am

    Love the ingredients in these muffins!

    Reply
  17. Jeanine says

    June 8, 2009 at 11:53 am

    Great looking muffins, Kevin! I still have quite a bit of rhubarb to use up, I bet the family would love these. 🙂

    Reply
  18. Darius T. Williams says

    June 8, 2009 at 11:58 am

    Isn't it amazing when you see something in the market and it affects exactly what you want to cook – I do that all the time. Fantastic looking muffins sir

    Reply
  19. Donna-FFW says

    June 8, 2009 at 12:15 pm

    LOVE that these have banana in them, great combo!

    Reply
  20. SavoringTime in the Kitchen says

    June 8, 2009 at 12:53 pm

    They look delicious!

    Reply
  21. Risa says

    June 8, 2009 at 1:07 pm

    I still have yet to make anything with rhubarb, but these look great!

    Reply
  22. Elra says

    June 8, 2009 at 2:55 pm

    Kevin,
    you might not believe this, I never made anything with Rhubarb before, sounds really tempting though.

    Reply
  23. Prudy says

    June 8, 2009 at 3:10 pm

    Love the rhubarb! They look fantastic.

    Reply
  24. Ben says

    June 8, 2009 at 3:30 pm

    Another rhubarb post and I have never tried it in my life. Hehe. I'll make sure to look for it next time. Your muffins look so good!

    Reply
  25. Lynda says

    June 8, 2009 at 3:56 pm

    Rhubarb muffins sound great, especially with strawberry jam!I'll have to get more rhubarb and try these!

    Reply
  26. Jamie says

    June 8, 2009 at 4:26 pm

    Love muffins, love rhubarb! You are so right about the tanginess of the rhubarb being perfect in something light and sweet like a muffin. Yummy!

    Reply
  27. Gloria says

    June 8, 2009 at 4:40 pm

    WOW!!!This look amazing Kevin I love this!!! Gloria

    Reply
  28. Frida says

    June 8, 2009 at 5:13 pm

    these muffins i'm definitely gonna make 🙂

    Reply
  29. Gina says

    June 8, 2009 at 5:29 pm

    I love rhubarb, these look great!

    Reply
  30. Lisa says

    June 8, 2009 at 5:48 pm

    Love that picture Kevin. I never cook with rhubarb for some reason. I would certainly like to try these muffins though.

    Reply
  31. Jamie says

    June 8, 2009 at 6:03 pm

    This might be a silly question, but I have never cooked with rhubarb before. How do you prepare it?

    Reply
  32. Kerstin says

    June 8, 2009 at 6:27 pm

    What gorgeous muffins! I love that you added cardamom 🙂

    Reply
  33. Theresa says

    June 8, 2009 at 6:50 pm

    All this rhubarb in the blog sphere!!! I need to make something rhubarb. Nice healthy choice!

    Reply
  34. Christie's Corner says

    June 8, 2009 at 7:07 pm

    Oh Kevin, with that gorgeous photo and seasonal recipe you had me right up until bananas. I loathe bananas. Thank heavens you have "similar recipes" listed in your post. I'll be checking out the rhubarb crumble — unless someone knows a good substitute for bananas in baking.

    Would apple sauce do?

    Reply
  35. Marta says

    June 8, 2009 at 7:09 pm

    Cardamom, rhubarb and maple syrup? I'm in love with these muffins!!! The rhubarb must get so nice and juicy in there, almost stew inside… I bet they were better the next day!

    Reply
  36. Fearless Kitchen says

    June 8, 2009 at 7:18 pm

    This looks really delicious. I only just "discovered" rhubarb a few weeks ago and I really love the flavor!

    Reply
  37. Sara says

    June 8, 2009 at 7:20 pm

    Rhubarb is my husband's favorite, I definitely need to make these for him!

    Reply
  38. Chef Jeena says

    June 8, 2009 at 7:28 pm

    Lovely muffins Kevin.

    Reply
  39. Pam says

    June 8, 2009 at 8:02 pm

    I love cardamom! I bet it goes wonderfully with the rhubarb!

    Reply
  40. helen says

    June 8, 2009 at 8:55 pm

    Rhubarb muffins and strawberry jam, my goodness!

    Love how often you incorporate maple syrup into your recipes. Have you ever tried birch syrup? It's makes a wonderful marinade for meaty dishes and seafood.

    Reply
  41. Anonymous says

    June 8, 2009 at 9:32 pm

    another interesting combo is rhubarb and gooseberries. the tartness of both play off each other. make the fruit as a kompott topping and the muffin as a quickbread. (rhubarb is too difficult to set as a jam.)

    Reply
  42. Cathy says

    June 8, 2009 at 11:16 pm

    Delicious looking muffins. What a great way to start the day. Rhubarb is a favorite of mine.

    Reply
  43. Maria says

    June 8, 2009 at 11:19 pm

    I made rhubarb muffins not too long ago. They were delish! I will have to try your recipe next time!

    Reply
  44. Anonymous says

    June 9, 2009 at 1:08 am

    These look great! If I was going to use a sweeter fruit, what would you cut the sugar down to, 1/2 cup?

    Reply
  45. Koko says

    June 9, 2009 at 1:51 am

    Yum! I looooove rhubarb! Still have some left that I need to use up!!

    Reply
  46. Treehouse Chef says

    June 9, 2009 at 2:02 am

    You make the most interesting recipes. I never would have considered combining rhubarb with muffins. I have a friend that loves Rhubarb so I am going to surprise her and make these!!! Thanks for sharing.

    Reply
  47. Bridgett says

    June 9, 2009 at 2:33 am

    I love all the rhubarb recipes lately!

    Reply
  48. Deborah says

    June 9, 2009 at 3:26 am

    A great way to use rhubarb!

    Reply
  49. Esi says

    June 9, 2009 at 5:17 am

    I can't wait to get some more rhubarb. This looks like a good way to use it.

    Reply
  50. Ivy says

    June 9, 2009 at 11:43 am

    I have only tasted rhubarb as a sauce sent by an Aussie foodie friend in an exchange parcel we made last year and I loved it. I can only imagine how lovely these muffins taste.

    Reply
  51. Hannah says

    June 9, 2009 at 12:30 pm

    Gorgeous cross section with those big chunks of rhubarb in there! Looks fantastic.

    Reply
  52. Hayley says

    June 9, 2009 at 2:52 pm

    I have yet to try rhubarb, and these muffins look like a great place to start. Thanks for sharing!

    Reply
  53. [email protected] says

    June 9, 2009 at 3:26 pm

    I make muffins all the time, but have never tried rhubarb.

    Another thing I do Kevin to make muffins healthier is add ground flax seed.

    Thanks for sharing your recipe!

    Reply
  54. Helene says

    June 9, 2009 at 6:46 pm

    Nice use of maply syrup and rhubarb. Your set for breakfast this week Kevin.

    Reply
  55. The Duo Dishes says

    June 9, 2009 at 7:40 pm

    Great way to start the day with this muffin.

    Reply
  56. Lina says

    June 9, 2009 at 9:09 pm

    I never had rhubarb till recently. I want to try this~

    Reply
  57. Jackie @PhamFatale.com says

    June 9, 2009 at 11:19 pm

    You're on a roll. All your recipes look so delicious. I love the composition of the pictures with the glass of milk in the back

    Reply
  58. Kevin says

    June 10, 2009 at 1:03 am

    Jamie: You just remove the leaves and roots, rinse and slice it into pieces of the size that you want.

    helen: No, I have not tried birch syrup. I will have to look for it!

    amandalaird: Exactly! I cut the sugar down to 1/2 cup for fruit that is not as tart as the rhubarb.

    Reply
  59. Kevin says

    June 10, 2009 at 1:06 am

    Christie's Corner: Apple sauce should do nicely; say about 1/4 cup. You could also increase the amount of butter by say 2 tablespoons.

    Reply
  60. Allen says

    June 10, 2009 at 3:21 am

    Love the use of cardamom in this! The muffins look delicious, a perfect breakfast treat 🙂

    Reply
  61. Anonymous says

    June 10, 2009 at 9:15 am

    I've never had rhubarb…only heard of rhubarb pie…the muffins look delicious!

    Reply
  62. Christiane says

    June 10, 2009 at 1:34 pm

    I made these muffins yesterday, omitting the maple sirup and some of the sugar, but they still turned out absolutely delicious, moist and perfect. Thank you for sharing this recipe! I'll be blogging about it soon, if you don't mind, of course with a link to your site.

    Reply
  63. Eunice says

    June 11, 2009 at 12:16 am

    I made this recipe today. Oh SOOO GOOD!!! Love it, love it, love it!!! I ate 3 muffins already since making them this afternoon. They are wonderfully moist with a little tart taste of rhubarb. They "taste" healthy with all the goodness of yogurt, bananas, oats, etc. I'll say it again, oh SOOO GOOD!!!!

    Reply
  64. Mochachocolata Rita says

    June 11, 2009 at 4:15 am

    hey, you're trying a new feel of food styling. love it! 🙂

    Reply
  65. LoveFeast Table says

    June 20, 2009 at 12:01 am

    I'm going to make these right now! I googled rhubarb muffins and there you are! I'll let you know how they turn out!

    Reply
  66. LoveFeast Table says

    June 20, 2009 at 3:46 am

    Ok! I finished the muffins! What a surprise! I really thought they were not going to work out! The mixture was dry & stiff and I thought these are going to be biscuits, not muffins! But, out they came and delish they were! They are my new favorite muffins! Just a perfect muffin in my opinion! I am so happy with them, I will make them again & again! Tomorrow morning they will be shared with the gals for brunch!

    Reply
  67. Sarah says

    May 31, 2010 at 6:38 pm

    these look amazing… but i'd like to see the original recipe before the yogurt/banana substitution. how much butter was there? i prefer to sub with applesauce since it's local and bananas are very not-local. and i can't eat dairy straight so i don't have any yogurt around…

    i think i'll try to make this with just butter & applesauce, wish me luck!

    Reply
  68. Graziana says

    July 11, 2011 at 8:37 am

    I've tried this recipe and it was really great, thank you!

    Reply
  69. robin says

    August 8, 2016 at 11:04 pm

    Great recipe! I could see these were going to be on the sweet side (brown sugar + maple syrup + banana + vanilla yogurt!!!) so I subbed plain whole milk yogurt and a splash of vanilla extract. I also just put in a splash of syrup, not a full 1/4 c. They were plenty sweet and I like the tartness of the rhubarb to shine through. With this recipe I was able to make 24 mini-muffins baked for 13-14 minutes, and a dozen small regular muffins baked for 20 minutes. Thanks for the recipe!!

    Reply
  70. kevin says

    August 10, 2016 at 4:34 pm

    robin: I'm glad you enjoyed them! I also like to go a little less sweet with this sometimes to change it up!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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