Rhubarb Muffins with Rhubarb Frosting
Soft, fluffy muffins brimming with fresh rhubarb and iced with a pretty-in-pink frosting are simple, easy and oh so delicious. This one bowl recipe mixes up muffins that are sweet and tart and perfect for breakfast or brunch.
Ingredients
Rhubarb Muffins
- 1 cup light brown sugar packed
- 1/2 cup vegetable oil
- 1 large egg room temperature
- 1 cup buttermilk room temperature
- 2 tsp vanilla pure
- 1 1/2 cups rhubarb diced small
- 1/2 cup walnuts chopped
- 2 1/2 cups all-purpose flour unbleached
- 1 tsp baking soda fresh
- 1 tsp baking powder fresh
- 1/2 tsp sea salt fine
Rhubarb Cream Cheese Frosting
- 1 cup rhubarb chopped
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter room temperature
- 8 ounces full fat cream cheese room temperature
- 1 tsp vanilla pure
- 2 1/2 cups powdered sugar packed
Instructions
Rhubarb Muffins
- Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
- Beat brown sugar, oil, egg, buttermilk and vanilla in a mixing bowl.
- Stir in rhubarb and walnuts with a spoon until combined.
- In a separate bowl, whisk flour, baking soda, baking powder and salt.
- Add the dry ingredients to the wet and stir with a spoon until just blended. Do not overmix.
- Distribute batter evenly among muffin liners.
- If you’d rather skip the icing, you can make a crumble topping by combining a tablespoon of melted butter, 3 tablespoons of brown sugar and a teaspoon of cinnamon. Sprinkle on muffin tops prior to baking.
- Bake for 15 to 20 minutes or until muffins are golden brown and a tester placed in the center comes out clean.
- Keeping the muffins in the pan, place on a wire rack to cool completely.
- Frosting-free muffins can be stored at room temperature up to 3 days.
- Store rhubarb cream cheese frosted muffins in an airtight container in the refrigerator up to 3 days.
- Muffins can be frozen up to 3 months if stored in an airtight container or freezer bag.
Rhubarb Frosting
- Combine chopped rhubarb, sugar and a splash of water in a saucepan on medium low heat. Stir regularly until rhubarb reduces. Adjust heat to low and continue stirring for 20 minutes until rhubarb thickens into a jam.
- Transfer rhubarb jam to a glass bowl and cool in the refrigerator.
- Next, beat butter and cream cheese on high until creamy.
- Add cooled rhubarb jam and vanilla to cream cheese mixture. Beat until combined.
- Add powdered sugar ½ cup at a time and beat until smooth.
- Once muffins have cooled completely, add frosting.
- Freeze leftover rhubarb cream cheese frosting in a airtight container up to 3 months.