It’s rhubarb season in Cache Valley and there is no better way to celebrate than with a delicious rhubarb recipe. You are going to love these muffins because they are incredibly easy to make and are jam-packed with good-for-you ingredients like whole wheat flour and rhubarb <– which is a vegetable, by the way!
This soft and moist muffin recipe begins with a few basic ingredients that you most likely have in your stocked pantry. Add fresh rhubarb, you’ve got a delicious muffin recipe that is healthy enough to eat for breakfast and tasty enough to eat as a treat. Let’s get baking!
Begin by preheating your oven to 375 degrees F. Line your muffin tin with liners and spray with non-stick spray. If you don’t have muffin liners on hand, just spray your muffin pan with a liberal coating of non-stick spray.
At this point, you’ve got a choice to make. When we make this recipe for Food $ense classes, we typically use a mix of whole wheat and white flours. If you would like to use all whole-wheat flour for a more fiber-filled muffin, go for it! Whole wheat flour can sometimes make a muffin dense, but this muffin still tastes delicious either way you decide to make it. Combine flour(s) in a medium mixing bowl along with baking soda, baking powder, cinnamon and salt. Set this aside while you mix the wet ingredients together. In a separate bowl, combine the milk, 2 beaten eggs, brown sugar, oil, and lemon juice.
The rhubarb is the star of this muffin! Rhubarb has a slightly sour flavor which pairs perfectly with the sweet batter. Prepare the rhubarb by washing it and chopping off the ends. Slice the rhubarb into long slices and then finely dice. Make sure that the pieces are small enough so the rhubarb doesn’t become overpowering in the muffin.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the rhubarb, being careful to not over stir the batter. Over stirring the batter will prevent your muffins from rising as well during baking. Fill your muffin tins 2/3 of the way full and bake in the oven for 15-20 minutes or until golden brown.
When your muffins are done baking, take them out of the oven and let them cool for 5 minutes before removing from the pan. Waiting seems to be the hardest part for me. I just want to take a big bite out of anything fresh from the oven! Let me just say that these muffins are worth the wait.
Unlike most store-bought muffins, this recipe doesn’t contain a lot of extra calories and fat. Each muffin clocks in at about 125 calories and has just 2 grams of fat. They make a healthy addition to breakfast and can be packed for easy snacks and treats. I absolutely love these muffins topped with a little bit of peanut butter and jelly. Winning combo!
Below is a printable recipe card for our whole-wheat rhubarb muffins. Just click on the image to print. If you are making these muffins for yourself or a small family, try keeping half in the freezer and defrosting them in the microwave when you are ready. They are also great for sharing with family and friends!