spring desserts

Rhubarb Muffins

Freshly baked rhubarb muffins on a wooden table

I first tried these rhubarb muffins on a windy spring morning when the market stalls were piled high with ruby stalks. They bake into tender, slightly tangy muffins with a buttery crumb that’s perfect for breakfast or a coffee break. If you like fruit-forward bakes, this rhubarb muffin is a refreshing counterpoint to sweeter classics such as delicious banana oatmeal muffins, and it comes together with pantry-friendly ingredients. Why you’ll love this dish Rhubarb muffins are quick to make, gentle on the wallet, and kid-approved when balanced with sugar. The rhubarb gives a bright acidity that cuts through the richness … Learn more

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Rhubarb Muffins

Freshly baked rhubarb muffins with slices of rhubarb on top.

I’ve been making these Best Ever Rhubarb Muffins every spring when the rhubarb patch explodes, and they never last past the second day. They’re bright, slightly tart, and topped with a crunchy cinnamon-oat streusel that balances the fruit’s tang. If you plan a brunch that’s both easy and impressive, pair these with a savory egg dish like the baked feta eggs recipe for a satisfying spread. Why you’ll love this dish These muffins are a weeknight-friendly bake with big flavor and minimal fuss. The batter comes together in one bowl, and the melted butter keeps the crumb tender without the … Learn more

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