I still remember the first time I baked with rhubarb…

I wasn’t sure what to expect — I just knew it looked like celery and felt a little intimidating. But one bite into a warm rhubarb muffin fresh from the oven, and I was hooked.

These Cozy Rhubarb Muffins are the perfect balance of tart and sweet, with soft centers, golden tops, and a hint of cinnamon. They feel like something your grandma would make on a rainy spring morning — comforting, wholesome, and a little nostalgic.

And they’re better for you, too. I use simple ingredients, no refined sugar, and they’re easily made gluten-free.

They’ve become one of my go-to bakes for slow weekends, afternoon snacks, or something nourishing to tuck into my kids’ lunchboxes.

🌸 Ingredients (Makes 12 muffins):

• 1 ¾ cups white whole wheat flour (or gluten-free blend)

• 1 tsp baking soda

• 1 tsp cinnamon

• ¼ tsp salt

• ⅓ cup maple syrup or honey

• ½ cup unsweetened applesauce

• ¼ cup melted coconut oil or olive oil

• 2 eggs

• 1 tsp vanilla extract

• ½ cup unsweetened almond milk (or milk of choice)

• 1 ½ cups fresh rhubarb, chopped (¼–½ inch pieces)

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Mix dry ingredients:
   In a large bowl, whisk together flour, baking soda, cinnamon, and salt.

3. Mix wet ingredients:
   In another bowl, whisk eggs, maple syrup, applesauce, melted oil, vanilla, and almond milk.

4. Combine:
   Pour the wet ingredients into the dry and stir until just combined (don’t overmix). Gently fold in chopped rhubarb.

5. Scoop & bake:
   Divide batter evenly into 12 muffin cups. Bake for 18–22 minutes, or until a toothpick comes out clean and tops are lightly golden.

6. Cool & enjoy:
   Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.

💡 Sarah’s Tips:

• Rhubarb too tart? Add a sprinkle of coconut sugar on top before baking.

• Want a crunch? Mix chopped walnuts or slivered almonds into the batter.

• Make ahead: These freeze beautifully — perfect for batch baking!

Why I Love This Recipe

Rhubarb reminds me that simple, seasonal food can be so comforting. These muffins are one of my favorite ways to slow down, sip a cup of tea, and feel grounded — even when life is moving fast.

Back when I started focusing on real food after 35, I realized how important it was to have treats I could feel good about. These muffins hit that sweet spot — satisfying but not sugary, nourishing but not boring.

They’ve become a quiet little ritual in our house… and something I look forward to making every spring.