Go Back

Easy Rhubarb Muffins for Kids: Soft, Sweet Breakfast Recipe - A Gentle, Family-Friendly Bake

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar (can reduce to 2/3 cup for a less-sweet muffin)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1 cup (140 g) finely diced rhubarb (about 2–3 medium stalks; peel any very stringy outer layer)
  • 2 large eggs, room temperature if possible
  • 1/2 cup (120 ml) plain yogurt or Greek yogurt (full-fat or low-fat work)
  • 1/2 cup (120 ml) milk (dairy or unsweetened non-dairy)
  • 1/3 cup (80 ml) neutral oil (canola, sunflower, or light olive oil)
  • 2 tsp vanilla extract
  • Optional topping: 1–2 tbsp coarse sugar for a light crunch

Method
 

  1. Prep the oven and pan: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  3. Whisk the wet ingredients: In a separate bowl or large measuring cup, whisk eggs, yogurt, milk, oil, and vanilla until smooth.
  4. Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula until almost combined. A few dry streaks are fine.
  5. Fold in the rhubarb: Add the diced rhubarb and fold just until distributed. Do not overmix; the batter should be thick and slightly lumpy.
  6. Fill the cups: Divide the batter evenly among the 12 muffin cups, about 3/4 full. Sprinkle with coarse sugar if using.
  7. Bake: Place on the center rack and bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.