Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor are the perfect blend of sweet and tangy. After making these many times, I’ve perfected the recipe to give you a tender, golden muffin with a crispy top. The fresh nutmeg flavor adds a warm, cozy touch. Try them with a cup of coffee for a delightful breakfast or dessert. They’re better than store-bought and perfect for a cozy fall morning. If you love recipes like this, you’ll also enjoy Creamy Garlic Mushroom Stuffed Shells Recipe for Dinner and Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes.

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.

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1 tsp vanilla extract
• 1 tsp freshly grated nutmeg
• 1 1/2 cups chopped rhubarb
• 1 tsp ground cinnamon
• 1/4 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 your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Combine wet ingredients: In another bowl, mix vegetable oil, egg, milk, vanilla extract, and nutmeg.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped rhubarb.
5. Fill muffin cups: Divide the batter evenly among the prepared muffin cups. Sprinkle turbinado sugar on top, if desired.
6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them 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: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Freezing Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor

Freeze for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: If you don't have fresh nutmeg, you can substitute with 1/2 teaspoon of ground nutmeg.
• Make-ahead: You can prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be doubled to make 24 muffins.
• 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

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1 tsp vanilla extract
• 1 tsp freshly grated nutmeg
• 1 1/2 cups chopped rhubarb

Seasonings

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

Optional Toppings

• Turbinado sugar for sprinkling
• Freshly grated nutmeg for garnish

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Combine wet ingredients: In another bowl, mix vegetable oil, egg, milk, vanilla extract, and nutmeg.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped rhubarb.
5. Fill muffin cups: Divide the batter evenly among the prepared muffin cups. Sprinkle turbinado sugar on top, if desired.
6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: If you don't have fresh nutmeg, you can substitute with 1/2 teaspoon of ground nutmeg.
• Make-ahead: You can prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be doubled to make 24 muffins.
• 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 at room temperature before serving.
• Oven reheat: Reheat in a 350°F (180°C) oven for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Nutrition Per Serving

• Calories: 220
• Protein: 3g
• Fat: 6g
• Carbs: 38g
• Fiber: 1.5g
• Sugar: 18g
• Sodium: 150mg
• Cholesterol: 15mg
• Sat. Fat: 0.8g

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!