This Rhubarb Muffin Recipe is a simple to make recipe with the perfect sweetness to compliment the tart fresh rhubarb. A moist crumb and crunchy walnuts make this a muffin to look forward to whether you are making these for breakfast or as a snack!

Featured image for rhubarb walnut muffins.

If you love rhubarb recipes, then you have come to the right place! These Rhubarb Walnut Muffins are a great way to make use of fresh rhubarb during rhubarb season!

They have a moist crumb, with a sweet flavor that compliments the tangy rhubarb. They make the perfect addition to your morning breakfast and make a great afternoon snack with a cup of coffee, tea, or cold glass of milk.

Rhubarb Walnut Muffins, one on a plate split in half with more muffins in the background.

❤️ Why you'll love Rhubarb Walnut Muffins

Sweet and Tart: the tart rhubarb pieces are complimented by the sweetness in this moist muffin and the crunchy walnuts, making this a great combination of flavor and Moist crumb: rhubarb adds a moisture to the muffin creating a delicious moist crumb.

Homemade goodness: nothing says love more than made from scratch muffin recipes that are made in your own kitchen!

🥘 Ingredients

All purpose flour: you can also use white whole wheat flour.

Baking soda

Baking powder

Salt: I use a pink Himalayan salt.

Canola or vegetable oil: feel free to use whatever you prefer.

Light brown sugar: dark brown sugar can be used for a deeper flavor, or you can also use granulated sugar in its place.

Vanilla extract

Large eggs

Sour cream: use full fat sour cream or light for best results. Refrain from using non-fat.

Plain milk: feel free to use regular milk, skim milk, oat milk, or almond milk

White vinegar

Roasted walnuts: see tip about roasting walnuts.

Fresh rhubarb: be sure to dice the rhubarb into smaller pieces, rather than chunks. there are two types of rhubarb, the red stalk is the most popular, but if you only have green stalks, that will be ok, as they taste the same.

One muffin with the paper liner removed and sitting on top of the liner on a blue floral plate.

🔪 How To Make Rhubarb Muffins

Preheat oven to 350 degrees F. Line muffin pan with paper liners and set aside.
In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer on low speed, combine the canola oil, vinegar, sour cream, milk, egg, and vanilla extract until blended.
Add wet ingredients to dry ingredients and stir with a wooden spoon until just moistened. Fold in walnuts and fresh rhubarb.
Using a large scoop, add muffin batter to the paper-lined muffin tin.
Bake muffins for 25-30 minutes or until top of muffins spring back when lightly touched.

🥄 Equipment

Large mixing bowl (2)

Wooden spoon: for combining the wet and dry mixture together.

Electric mixer (or hand whisk): to thoroughly combine the wet ingredients

Cupcake liners: I prefer parchment paper liners, the baked muffins tend to not stick to these. You can also use silicone muffin cups.

Cookie scoop: I use a ¼ cup sized scoop for perfectly portioned muffins.

Wire rack: to cool the baked muffins on.

🥫Storage

Room temperature: store muffins in an airtight container up to 3 days.

Freezer: store in an airtight freezer bag up to 3 months.

Reheat: warm thawed muffin in the microwave for 10-20 seconds, until warmed through.

📖 Variations

Strawberry Rhubarb Muffins: substitute ¾ cup of diced strawberries for ¾ cup diced rhubarb to add a little more sweetness to the muffins.

Rhubarb Streusel Muffins : create a walnut streusel topping by mixing 1-¾ cup flour, ¾ cup light brown sugar, 1 teaspoon ground cinnamon, and 6 tablespoons melted butter in a small bowl. Evenly distribute streusel topping over muffins before baking.

💭 Tips

1 cup buttermilk can be substituted for the milk, sour cream, and vinegar.
Roast walnuts on a baking sheet in a 350 degree oven for 7-10 minutes, until golden (make sure they don't get too dark or they will taste bitter).
You can use frozen rhubarb in place of fresh, but do not thaw rhubarb. Add to the batter while still frozen.

One rhubarb walnut muffin cut in half on a white plate with a whole muffin in the background.

📚 More Rhubarb Recipes

Everyone loves these Rhubarb Crumble Muffins with their delicious cinnamon streusel topping!

This Rhubarb Cheesecake is a baked cheesecake with a sweet and tangy rhubarb layer on the bottom crust.

Make these Raspberry Rhubarb Sweet Rolls for your next Sunday brunch!

Strawberry Rhubarb Pudding Cake is a sweet and easy cake recipe with a strawberry rhubarb pudding bottom!

🍽 Serve with..

These rhubarb muffins are excellent served warm topped with butter. For an extra special treat, top with a rhubarb jam, salted maple butter spread, or whipped cinnamon honey butter.

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe