10 Tips for when cooking this dish
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Use fresh rhubarb for the best flavour and colour.
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Dice rhubarb evenly so it bakes uniformly.
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Don’t overmix batter — it should be just combined.
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Substitute part whole wheat flour for a heartier muffin.
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Add chopped nuts or oats to the crumb topping for extra crunch.
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Test doneness with a toothpick — rhubarb adds moisture.
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Freeze muffins individually for grab-and-go breakfasts.
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Adjust sugar if your rhubarb is especially tart.
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Add orange zest to batter for a citrusy twist.
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Serve warm with a pat of butter or drizzle of honey.
Serve it with suggestions
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Morning coffee or tea
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A side of yogurt and fresh fruit
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Whipped cream for dessert-style serving
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Packed in lunchboxes as a snack
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On a brunch platter with scones and quick breads
FAQs
Q: Can I use frozen rhubarb for muffins?
A: Yes, but thaw and drain it well before using to prevent excess moisture.
Q: Do I need to peel rhubarb before baking?
A: No, just wash and trim the ends — the peel softens during baking.
Q: Can I make rhubarb muffins dairy-free?
A: Yes, use non-dairy milk with 1 tablespoon vinegar or lemon juice as a buttermilk substitute, and replace butter with oil.
Q: How long do rhubarb muffins stay fresh?
A: Stored in an airtight container, they last 2–3 days at room temperature or up to a week refrigerated.
Q: Can I freeze rhubarb muffins?
A: Yes, wrap individually and freeze for up to 3 months.
