Hummingbird delight rhubarb muffins recipe

Published: May 7, 2020

Rhubarb muffins resting on rhubarb stalks By Jaromir Klein/Shutterstock

These sweet-smelling rhubarb muffins were named in honour of the bouncy, fluttering birds lured to cottage feeders and brightly-coloured flowers. Or, to your kitchen, when you’re baking! If you’re using frozen rhubarb, thaw it and pat it dry before mixing it with the muffin batter.

Muffin Batter

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 egg

1 ½ cups packed brown sugar

1 cup milk

⅔ cup vegetable oil

1 tsp vanilla extract

2 cups rhubarb, chopped


½ cup granulated sugar

2 tsp cinnamon

1 ½ tbsp butter, melted


1. Combine flour, baking soda, salt, and cinnamon.

2. Beat egg, brown sugar, milk, oil, and vanilla in a large bowl until blended. Gradually add dry ingredients, mixing with a whisk just until smooth. Stir in rhubarb.

3. Scoop batter into paper-lined muffin cups, filling about three-quarters full.

4. Combine topping ingredients. Sprinkle about 1 tsp per muffin over batter.

5. Bake in preheated 375°F oven for about 20 minutes, or until set. Makes about 2 dozen muffins.


Wake ‘n’ bake with these refrigerator bran muffins.

This recipe was originally published in the April/May 2001 issue of Cottage Life.

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