Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor are the perfect way to start your day. After making these many times, I’ve discovered the trick to perfectly tender muffins with a burst of tangy rhubarb in every bite. The warm, cozy aroma of fresh nutmeg will fill your kitchen and make your family beg for more. Try them with my Classic Italian Cream Bombs Filled with Vanilla Custard for a delightful brunch. If you love recipes like this, you’ll also enjoy Classic Italian Cream Bombs Filled with Vanilla Custard and Crispy Asian Tuna Cakes with Spicy Sriracha Aioli.

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 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 cups chopped rhubarb
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Optional: Turbinado sugar for sprinkling
• Optional: Fresh whipped cream
• Optional: Fresh berries

How to Make Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

1. Preheat oven and prepare muffin tin: Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
2. Prepare rhubarb mixture: In a medium bowl, combine rhubarb, 1/4 cup sugar, and 1 tbsp flour. Mix well and set aside.
3. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, salt, baking powder, baking soda, and spices.
4. Mix wet ingredients: In another bowl, mix melted butter, egg, buttermilk, and vanilla extract.
5. Combine ingredients: Add wet ingredients to dry ingredients and stir until just combined. Fold in rhubarb mixture.
6. Bake muffins: Divide batter evenly among prepared muffin cups. Sprinkle with turbinado sugar if desired. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: The batter can be prepared up to 24 hours in advance and stored in the refrigerator. Bake as directed.

Freezing Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through. Be careful as this can make muffins soggy.

Recipe Notes

• Chef tip: For an extra touch of sweetness, brush the tops of the muffins with a simple syrup made from equal parts sugar and water, heated until dissolved, then cooled.
• Best substitution: Substitute the buttermilk with a mix of 1 cup milk and 1 tbsp white vinegar or lemon juice, left to sit for 5 minutes before using.
• Make-ahead: Muffins can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

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

Seasonings

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

Optional Toppings

• Turbinado sugar for sprinkling
• Fresh whipped cream
• Fresh berries

Instructions

1. Preheat oven and prepare muffin tin: Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
2. Prepare rhubarb mixture: In a medium bowl, combine rhubarb, 1/4 cup sugar, and 1 tbsp flour. Mix well and set aside.
3. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, salt, baking powder, baking soda, and spices.
4. Mix wet ingredients: In another bowl, mix melted butter, egg, buttermilk, and vanilla extract.
5. Combine ingredients: Add wet ingredients to dry ingredients and stir until just combined. Fold in rhubarb mixture.
6. Bake muffins: Divide batter evenly among prepared muffin cups. Sprinkle with turbinado sugar if desired. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chef tip: For an extra touch of sweetness, brush the tops of the muffins with a simple syrup made from equal parts sugar and water, heated until dissolved, then cooled.
• Best substitution: Substitute the buttermilk with a mix of 1 cup milk and 1 tbsp white vinegar or lemon juice, left to sit for 5 minutes before using.
• Make-ahead: Muffins can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through. Be careful as this can make muffins soggy.
• Make ahead: The batter can be prepared up to 24 hours in advance and stored in the refrigerator. Bake as directed.

Nutrition Per Serving

• Calories: 220
• Protein: 4g
• Fat: 7g
• Carbs: 36g
• Fiber: 1g
• Sugar: 18g
• Sodium: 180mg
• Cholesterol: 35mg
• Sat. Fat: 4g

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!