Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor — crispy tops, tender crumb, and tangy-sweet rhubarb chunks. After making these many times, I discovered the trick to perfectly caramelized rhubarb. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Cinnamon Banana Fritters with Honey Drizzle and Creamy Moroccan Sweet Potato Soup with Chickpeas.

What You'll Need for Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp freshly grated nutmeg
• 2 cups chopped rhubarb
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• Optional: Turbinado sugar for sprinkling
• Optional: Freshly grated nutmeg for garnish

How to Make Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

1. Preheat oven: Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Mix wet ingredients: In another bowl, whisk together melted butter, eggs, buttermilk, vanilla, and nutmeg.
4. Combine ingredients: Add wet ingredients to dry ingredients and mix until just combined. Fold in rhubarb.
5. Bake: Divide batter evenly among muffin cups. Sprinkle with turbinado sugar. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Storing & Reheating Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 24 hours. Let it come to room temperature before baking.

Freezing Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Freeze baked and cooled muffins for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through. This may make the muffin tops soggy.

Recipe Notes

• Chef tip: For a sweeter muffin, increase the sugar to 1 cup.
• Best substitution: Substitute the buttermilk with equal parts plain yogurt or sour cream.
• Make-ahead: Muffins can be made ahead and frozen. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil.

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

12 muffins

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp freshly grated nutmeg
• 2 cups chopped rhubarb

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Optional Toppings

• Turbinado sugar for sprinkling
• Freshly grated nutmeg for garnish

Instructions

1. Preheat oven: Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Mix wet ingredients: In another bowl, whisk together melted butter, eggs, buttermilk, vanilla, and nutmeg.
4. Combine ingredients: Add wet ingredients to dry ingredients and mix until just combined. Fold in rhubarb.
5. Bake: Divide batter evenly among muffin cups. Sprinkle with turbinado sugar. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Notes

• Chef tip: For a sweeter muffin, increase the sugar to 1 cup.
• Best substitution: Substitute the buttermilk with equal parts plain yogurt or sour cream.
• Make-ahead: Muffins can be made ahead and frozen. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze baked and cooled muffins for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through. This may make the muffin tops soggy.
• Make ahead: The batter can be made ahead and stored in the fridge for up to 24 hours. Let it come to room temperature before baking.

Nutrition Per Serving

• Calories: 280
• Protein: 5g
• Fat: 11g
• Carbs: 42g
• Fiber: 1g
• Sugar: 18g
• Sodium: 270mg
• Cholesterol: 60mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor FAQs

A Warm Final Note

I can’t wait for you to try Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!