10 Soft Rhubarb Muffins for Breakfast

Preheat oven

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners (or grease cups well).

Prep rhubarb

Toss the chopped rhubarb with cornstarch until evenly coated. This helps keep pieces from sinking and reduces excess moisture.

Mix dry ingredients

In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Mix wet ingredients

In a separate bowl, whisk eggs, melted butter, buttermilk, and vanilla bean paste until smooth and uniform.

Combine gently

Pour wet ingredients into the dry ingredients. Fold with a rubber spatula just until no dry flour pockets remain (do not overmix).

Gently fold in the cornstarch-coated rhubarb.

Fill and top

Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with turbinado sugar if using.

Bake until set

Bake for 20 minutes at 375°F (190°C), or until tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).

Cool and serve

Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to cool at least 10 minutes before eating.

Preheat oven

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Make strawberry swirl

In a medium saucepan, combine diced strawberries, 1/4 cup (50 g) sugar, and lemon juice. Stir over medium heat until the berries release juices, about 5 minutes.

In a small bowl, whisk cornstarch with 1 tbsp water to make a smooth slurry; stir into the strawberry mixture. Cook, stirring, until thick like a loose jam, 2–3 minutes.

Remove from heat and cool 10 minutes (it will thicken as it cools).

Mix dry ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In another bowl, whisk eggs, oil (or melted butter), buttermilk, and vanilla until smooth.

Combine batter gently

Pour wet ingredients into dry ingredients. Fold with a rubber spatula just until no dry streaks remain (do not overmix).

Gently fold in diced rhubarb.

Fill and swirl

Spoon batter into muffin cups, filling each about 3/4 full. Drop about 1 to 2 teaspoons of the cooled strawberry swirl onto the center of each muffin.

Use a toothpick or thin skewer to swirl once or twice through the top of each muffin.

Bake until set

Bake at 375°F (190°C) for 18 minutes, or until tops spring back lightly and a toothpick inserted near the center comes out with moist crumbs (not wet batter).

Cool and serve

Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to cool at least 10 minutes before eating.

Prep oven and tin

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Toss rhubarb

In a small bowl, toss the chopped rhubarb with 2 tbsp flour. This helps prevent sinking while baking.

Mix dry ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a second bowl, whisk eggs, Greek yogurt, milk, oil, lemon juice, lemon zest, and vanilla until smooth and glossy.

Combine batter gently

Pour wet ingredients into dry ingredients. Fold just until no dry streaks remain (do not overmix).

Gently fold in the floured rhubarb.

Fill and top

Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if using.

Bake until set

Bake at 375°F (190°C) for 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).

Cool before serving

Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to cool at least 10 minutes before eating. Serve warm or at room temperature.

Make rhubarb filling

In a medium saucepan, combine diced rhubarb, brown sugar, cornstarch, lemon juice, and ground cinnamon. Cook over medium heat, stirring constantly, until thickened and glossy, about 8–10 minutes.

Remove from heat and cool to warm (about 10 minutes).

Mix dry ingredients

In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk eggs, oil (or melted butter), buttermilk, and vanilla until smooth.

Form soft batter

Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula just until no dry streaks remain (do not overmix).

Let batter rest 10 minutes while you prepare the swirl.

Prepare cinnamon swirl

In a small bowl, mix brown sugar, cinnamon, softened butter, and flour to form a thick paste. If it seems too wet, add 1 tsp more flour; if too dry, add 1 tsp milk.

Assemble swirl loaf

Heat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment (leave an overhang).

Spread about half the batter into the pan. Dollop rhubarb filling over the batter, then spoon the cinnamon-brown sugar paste in small streaks.

Cover with remaining batter and gently smooth the top.

Create swirls

Using a butter knife, swirl the surface by drawing 6–8 curves through the top layers (about 1 inch deep), turning the pan slightly as you go. You should see ribbons of rhubarb and cinnamon, but don’t fully mix.

Proof briefly

Let the assembled batter sit at room temperature for 35 minutes to puff slightly while the oven preheats and the filling settles.

Bake

Bake at 350°F (175°C) for 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil after 15 minutes.

Cool and glaze

Cool in the pan 10 minutes, then lift out using parchment and cool on a wire rack until just warm. Whisk powdered sugar with 2 tbsp milk, vanilla, and a pinch of salt; add more milk only if needed for a pourable glaze.

Drizzle over the loaf before slicing.

Prep and preheat

Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Make crumble

In a small bowl, combine 1/2 cup sliced almonds, 1/3 cup flour, 1/4 cup brown sugar, 1/4 tsp salt, and 1/2 tsp cinnamon. Add 1/4 cup cold diced butter.

Rub with fingertips until it forms coarse crumbs; set aside.

Coat rhubarb

Toss 2 cups diced rhubarb with 2 tbsp flour until evenly coated. This helps prevent sinkage during baking.

Mix dry ingredients

In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, baking powder, 1/2 tsp salt, and cinnamon.

Mix wet ingredients

In a second bowl, whisk 2 eggs, 1 cup milk, melted cooled butter, and 2 tsp vanilla until smooth.

Combine batter

Pour wet ingredients into dry ingredients. Fold with a rubber spatula just until no dry streaks remain (do not overmix).

Gently fold in the coated rhubarb.

Fill muffin cups

Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle the almond crumble evenly over the tops.

Bake and cool

Bake at 375°F (190°C) for 20 minutes, or until tops are golden and a toothpick inserted near the center comes out mostly clean (a little rhubarb juice is fine). Cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Preheat and prep

Heat oven to 425°F (220°C). Spray a 12-cup muffin tin well with nonstick spray (or use liners).

Cook rhubarb filling

In a small saucepan, combine rhubarb, 2 tbsp honey, and lemon juice. In a separate cup, stir cornstarch with 2 tbsp water until smooth; add to the saucepan.

Cook over medium heat, stirring, until the rhubarb breaks down and the mixture turns glossy, about 5 minutes. Remove from heat and cool while you mix batter.

Mix dry ingredients

In a mixing bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using).

Mix wet ingredients

In a second bowl, whisk eggs, Greek yogurt, oil, honey, milk, and vanilla until smooth and slightly thick.

Combine batter

Pour wet into dry and fold with a rubber spatula just until no dry streaks remain. Do not overmix; the batter should be thick.

Fill muffin cups

Divide batter among the muffin cups, aiming for a shallow mound so you get muffin tops (about 1/4 cup batter each). Spoon 1–2 tsp cooked rhubarb into the center of each mound.

Bake muffin tops

Bake at 425°F (220°C) for 18–20 minutes, until tops are golden and a toothpick inserted near the center comes out clean (with no wet batter).

Make honey butter

While muffins bake, stir melted butter, 2 tbsp honey, and 1 tbsp milk together until smooth.

Glaze and serve

Cool muffin tops in the pan for 5 minutes, then transfer to a cooling rack. Brush the warm tops generously with honey butter.

Serve warm or at room temperature.

Heat and prep pan

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Spice dry ingredients

In a large bowl, whisk together flour, granulated sugar, baking powder, salt, ground cardamom, cinnamon, and whisk until no lumps remain.

Toss rhubarb filling

In a medium bowl, toss chopped rhubarb with brown sugar and cornstarch until evenly coated. Set aside while you mix batter.

Mix wet ingredients

In the large bowl (or a separate bowl), whisk egg, vanilla, oil (or melted butter), and milk until smooth.

Form thick batter

Add dry ingredients into the wet mixture (if you whisked wet separately, pour wet into the dry). Fold with a rubber spatula just until the flour is incorporated; do not overmix.

Batter will be thick.

Fold in rhubarb

Gently fold the coated rhubarb into the batter until evenly distributed.

Make quick crumb

In a small bowl, stir together melted butter, flour, oats, sugar, cardamom, and a pinch of salt until clumpy.

Fill and top

Divide batter evenly among muffin cups (about 3/4 full). Sprinkle crumb topping over each muffin.

Bake until set

Bake for 22 minutes at 375°F (190°C), or until the tops spring back and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool then serve

Cool muffins in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Prep oven tin

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Toss fruits

In a bowl, toss diced peaches and rhubarb with 1 tbsp flour until evenly coated. This helps prevent sinking and excess juice.

Mix dry ingredients

In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, ground ginger, cinnamon, and salt.

Combine wet mix

In a second bowl, whisk eggs, melted butter, yogurt, milk, and vanilla until smooth.

Fold batter

Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula just until no dry flour remains (do not overmix).

Fold in the tossed peaches and rhubarb.

Fill and top

Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. If using topping, sprinkle each muffin with a little brown sugar (and turbinado if desired).

Bake until set

Bake for 20 minutes at 375°F (190°C), or until tops spring back lightly and a toothpick inserted near the center comes out mostly clean (a few moist fruit streaks are fine).

Cool and serve

Cool muffins in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Cook rhubarb compote

In a small saucepan, combine chopped rhubarb, honey (or maple syrup), lemon juice, vanilla, and water. Cook over medium heat, stirring often, until the rhubarb breaks down and becomes jammy, about 10 minutes.

Whisk cornstarch with 1 tbsp cool water (from the recipe’s 2 tbsp water if needed) and stir into the rhubarb. Cook 1 minute more until glossy and thick.

Remove from heat and let cool to room temperature (about 15 minutes).

Mix bite base

In a mixing bowl, stir together shredded coconut, Greek yogurt, almond flour, coconut flour, salt, and cinnamon until a thick, scoopable mixture forms. If it feels too loose, add 1 tbsp coconut flour; if too stiff, add 1–2 tsp yogurt or a splash of water.

Fold in rhubarb

Spoon about half the cooled rhubarb compote into the bite base and fold gently to create soft swirls. Keep the remaining compote for topping.

Portion and chill

Line a sheet pan with parchment paper. Scoop mixture into 10 equal portions (about 2 tbsp each) and roll lightly into bites (they’re meant to stay soft, not tightly packed).

Sprinkle with extra shredded coconut if desired. Spoon a small dot of remaining rhubarb compote on top of each bite.

Chill for 2 hours until set.

Serve softly

Serve chilled or let stand at room temperature for 5 minutes for a softer, breakfast-bite texture. Keep leftovers covered in the refrigerator for up to 3 days.

Prep oven and pan

Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Mix dry ingredients

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly combined.

Mix wet ingredients

In a second bowl, whisk eggs, melted butter, milk, Greek yogurt, orange zest, orange juice, and vanilla until smooth.

Coat rhubarb pieces

Toss diced rhubarb with cornstarch until the pieces look lightly dusted. This helps reduce sinking during baking.

Combine without overmixing

Pour wet ingredients into the dry ingredients. Fold gently with a spatula just until you no longer see dry flour streaks.

Fold in coated rhubarb; stop as soon as the batter looks uniform.

Fill muffin cups

Divide batter evenly among the 12 cups, filling each about 3/4 full.

Bake

Bake at 375°F (190°C) for 20 minutes, or until the tops spring back and a toothpick inserted into the center comes out with a few moist crumbs (rhubarb may make it look slightly streaky).

Cool briefly

Let muffins cool in the pan for 10 minutes, then transfer to a cooling rack to cool slightly before glazing.

Make orange glaze

Whisk powdered sugar with 2 tbsp orange juice until smooth. Add more orange juice, 1 tsp at a time, until the glaze is thick but pourable (about ribbon consistency).

Glaze and serve

Drizzle glaze over warm muffins. Let stand 5 minutes to set, then serve.