Rhubarb muffins

Prep 15 min
Total 35 min
Plus cooling time
Makes 12 muffins



2 1/4 cups
all-purpose flour
2 1/2 tsp
1 tsp
1/2 tsp
3/4 cup
1/2 cup
unsalted butter, melted and cooled slightly
1/4 cup
hot water
2 tsp
2 1/2 cups
chopped rhubarb, cut into 1/2-in. pieces, divided
1 tbsp
coarse sugar


  • PREHEAT oven to 375F and line a 12-cup muffin tin with paper liners.
  • WHISK flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, butter, hot water and vanilla in a medium bowl. Stir into flour mixture until just combined. Stir in 2 cups of the rhubarb.
  • DIVIDE batter among liners. Toss remaining 1/2 cup of the rhubarb with coarse sugar. Spoon over batter.
  • BAKE until a cake tester inserted into centre of a muffin comes out clean, 18 min to 20 min. Transfer muffins to a rack to cool slightly. Serve warm or at room temperature.


Calories 249, Protein 5 g, Carbohydrates 37 g, Fat 10 g, Fibre 1 g, Sodium 290 mg.

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