Sticky Rhubarb Muffins Recipe

Name: Sticky Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 6 tablespoons dark brown sugar, packed; 1 cup chopped rhubarb; 4 tablespoons butter, softened; 1/4 cup sugar; 1 egg; 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 cup milk; 2 tablespoons grated orange rind

Servings: persons

4 tablespoons butter
6 tablespoons dark brown sugar, packed
1 cup chopped rhubarb
4 tablespoons butter, softened
1/4 cup sugar
1 egg
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup milk
2 tablespoons grated orange rind

1
Combine 4 tablespoons butter and brown sugar until coarsely blended.
2
Add the rhubarb.
3
Distribute evenly into (12) greased muffin tin.
4
Cream softened butter and 1/4 cup sugar, beat in egg.
5
Sift together the five dry ingredients.
6
Add to the creamed mixture alternately with the milk.
7
Stir in orange rind.
8
Do not over mix.
9
Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes.
10
Remove from oven and let stand for five minutes, then invert to remove.
11
Leaving the muffins up side down so the sticky glaze is now on top.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons butter, 6 tablespoons dark brown sugar, packed, 1 cup chopped rhubarb, 4 tablespoons butter, softened, and more.

Yes, Sticky Rhubarb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Rhubarb Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions