Go Back
functional image rhubarb muffins rhubarb cream cheese icing cake stand pink dessert breakfast brunch
Heather Wolf

Rhubarb Muffins with Rhubarb Frosting

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Frosting 30 minutes
Total Time 1 hour
Servings: 12
Course: Muffins
Cuisine: American
Ingredients Method

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

Method
 

Rhubarb Muffins
  1. Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
  2. Beat brown sugar, oil, egg, buttermilk and vanilla in a mixing bowl.
  3. Stir in rhubarb and walnuts with a spoon until combined.
  4. In a separate bowl, whisk flour, baking soda, baking powder and salt.
  5. Add the dry ingredients to the wet and stir with a spoon until just blended. Do not overmix.
  6. Distribute batter evenly among muffin liners.
  7. 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.
  8. Bake for 15 to 20 minutes or until muffins are golden brown and a tester placed in the center comes out clean.
  9. Keeping the muffins in the pan, place on a wire rack to cool completely.
  10. Frosting-free muffins can be stored at room temperature up to 3 days.
  11. Store rhubarb cream cheese frosted muffins in an airtight container in the refrigerator up to 3 days.
  12. Muffins can be frozen up to 3 months if stored in an airtight container or freezer bag.
Rhubarb Frosting
  1. 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.
  2. Transfer rhubarb jam to a glass bowl and cool in the refrigerator.
  3. Next, beat butter and cream cheese on high until creamy.
  4. Add cooled rhubarb jam and vanilla to cream cheese mixture. Beat until combined.
  5. Add powdered sugar ½ cup at a time and beat until smooth.
  6. Once muffins have cooled completely, add frosting.
  7. Freeze leftover rhubarb cream cheese frosting in a airtight container up to 3 months.