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Raspberry Rhubarb Muffins

Raspberry Rhubarb Muffins - Once A Month Meals - Freezer Cooking - Freezer Meals - OAMM - OAMC

As I’ve mentioned before Rhubarb and I don’t have a long history. But after last summer’s CSA bounty of rhubarb creativity came in bounds. We also have an obsession with raspberries in this house, so the combo was undeniable when I stumbled upon this recipe. I made a few twists of my own to substitute for my budget and our tastes. The muffins are dense yet fluffy, tangy and sweet, just delicious! I hope you enjoy it as much as we have.

Raspberry Rhubarb Muffins


Kelly @ onceamonthmeals.com


  • 3.5 cups All purpose flour, unenriched, unbleached
  • 0.5 teaspoons baking soda
  • 4 teaspoons baking powder
  • 0.5 tablespoons cinnamon
  • 0.5 teaspoons salt
  • 1 1/3 cups sugar or sucanat
  • 10 tablespoons melted butter, cooled
  • 2 medium eggs, preferably organic
  • 2 medium egg yolks, preferably organic
  • 1 cup whole milk
  • 1 cup Sour Cream (Or plain yogurt)
  • 1 cup raspberries, preferably organic
  • 1 cup rhubarb, preferably organic


1) Preheat oven to 350 degrees and prepare muffin tin 2) In a medium bowl, sift together flour, baking soda, baking powder and salt.  3) In a small bowl, whisk together sugar, butter, egg, yolk, milk, and sour cream until well combined. 4) Pour the liquid into the dry and fold gently using a rubber spatula just until dry ingredients are combined. Batter will seem lumpy but don’t try to smooth it out. 5) Spoon one Tablespoon of batter into the bottom of each muffin tin. 6) Evenly distribute half of the raspberries and half of the rhubarb on top of the batter. 7) Spoon another scoop of batter on top of the fruit and repeat fruit layer, ending with batter on top. 8 ) Bake at 350 degrees about 25-30 minutes. 9) Remove from oven and let cool for 15-20 minutes.

Freezing Directions:

Once cooled, place in freezer bag. To Serve: Reheat in microwave for 1-2 minutes and serve with butter.

Servings: 6

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7 Responses to “Raspberry Rhubarb Muffins”

  1. Oh my! I just recently expanded my horizons to blueberry and rhubarb, but I can imagine raspberry rhubarb is delightful!

  2. Beth says:

    these look great!

  3. I can’t believe I haven’t made anything yet with rhubarb! These sound awesome!

  4. Miz Helen says:

    Raspberry and Rhubarb what a great combination of flavor. Great muffin recipe!
    Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
    Miz Helen

  5. Those muffins look delicious. I’ve actually never tried rhubarb but they look like something I’d love to taste. Thanks for coming by to share your recipe :) Have a great weekend!

  6. Rebecca P says:

    How do you prep the rhubarb for this recipe?

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