Lemon Rhubarb Muffins

Lemon Rhubarb Muffins

When I think of spring, I can’t go past Rhubarb and remembering the massive Rhubarb patch my mom had down by our pond when growing up. Those bright, juicy stalks bursting with so much flavor add a pop of freshness to any baked item. Rhubarb is one of those vegetables (yes, it’s a veggie, not a fruit) that people don’t have a clue how to use including myself. It can be intimidating to buy a veggie that you’re not familiar with, but that’s also part of the fun of cooking. At least for me it is – my mind is always churning with new recipe ideas, some of which pan out and some don’t.

Adding rhubarb in sweet recipes, is of course as simple as chopping them and throwing them into your cakes, muffins, slices, or tarts. They cook down upon heating in the oven and create the most gorgeous pink hued topping. This recipe is super simple and with spring is in the air and since I never ever get tired of pink, be sure to try these sweet, tart, delicious muffins.

Products used: Meyer Lemon Olive Oil


¼ cup SOOC Meyer Lemon Olive Oil
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups rhubarb, finely chopped
1 teaspoon grated lemon zest
Ingredients for the topping:
1 tablespoon SOOC Meyer Lemon Olive Oil
1/2 cup sugar
1 teaspoon ground cinnamon


1. Preheat oven to 350 degrees. In a large bowl, combine the flours, sugar, salt, baking soda and ground cinnamon.

2. In a small bowl combine egg, buttermilk, applesauce, lemon olive oil, and vanilla extract; stir into dry ingredients until moistened. Fold in rhubarb and lemon zest.

3. Pour drops of lemon olive oil into each muffin cup and rub around until coated. Fill each muffin cup 2/3 full with batter.

4. Combine topping ingredients, sprinkle over top of each muffin. Bake for 20-25 minutes or until muffins test done.