Sourdough rhubarb muffins are bright and flavorful and with the subtle sweetness of rhubarb—plus they are ready to grab and go!

I love recipes using sourdough starter! I’m always thinking about what to make with sourdough starter. We’ve been baking up a storm! Our sourdough discard recipes include basics like sourdough blueberry muffins and crumpets, and fun things like sourdough chocolate chip cookie bars and light and airy waffles!

Sourdough Rhubarb Muffins on different plates

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Here at Our Zesty Life, homemade sourdough muffins are not only the start to a great day, but they are also great for a snack! Muffins are portable nutrition!  Sourdough starter muffins are easier to make than you think, and they deliver a tangy flavor and a sweetly subtle fruit component!

half of a Sourdough Rhubarb Muffin with muffins in the background

Sourdough Starter Muffins

Our sourdough muffins recipe produces light, fluffy, muffins with a spongy interior that’s perfect for soaking up butter or jam. Like our honey cornbread muffins or double chocolate banana muffins, these rhubarb sourdough breakfast muffins will be a family favorite for years to come! Make a batch or two and enjoy them all week long! Don’t forget to slather them with simple honey butter!

top view of Sourdough Rhubarb Muffins on platters

Ingredients or Variations

BASE: Healthy ingredients like whole wheat—and of course sourdough starter— are the base of these muffins. Fermenting food is where it’s at these days! Many people find sourdough starter easier to digest than regular wheat, plus nutrients are more bio-available! And the sourdough discard is what gives the muffins that wonderful flavor!

FLAVORINGS: Savory seasonings like cinnamon, nutmeg, and ginger make these sourdough muffins as memorable as they are tasty!

FRUITS: Why not try some sweet variations like blueberry, banana, apple, cranberry, or savory versions like pumpkin, zucchini, or even corn!

OTHER TASTY ADDITIONS: Even a handful of chocolate chips, walnuts, or raisins can be added for a new twist on this basic recipe! Anything is possible with these muffins!

Sourdough Rhubarb Muffins on a muffin rack

How to Make Rhubarb Sourdough Muffins

Anything made with sourdough discard is going to be easy to pull together with amazing results!

  1. Combine the dry ingredients together and add rhubarb, coating thoroughly.
  2. Mix wet ingredients and gently fold them into the dry ingredients until just blended. Be careful not to over-mix.
  3. Divide batter evenly into 18 prepared muffin tins. Bake until a toothpick inserted into the center comes out clean.

Sourdough Rhubarb Muffins in the muffin tin after baking

How Long to Bake Different Sized Muffins

  • Bake regular sized muffins for 20 minutes.
  • Bake mini-muffins for 16 minutes.
  • Bake jumbo-sized muffins for 24 minutes.
  • For a sourdough loaf, pour batter into a greased 9”x9”x4” loaf pan and bake about 45-55 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack.

Tips and Storage Recommendations

  • Coating the rhubarb with flour keeps it from both discoloring the batter and dropping to the bottom before it goes into the oven.
  • Over mixing eliminates the air pockets that are needed for the right kind of rise and texture for the muffins.

Sourdough Rhubarb Muffins with one on a platter in half with butter

  • For countertop storage, keep muffins stored in an airtight container or a zippered bag along with a slice of bread. The bread keeps the muffins from getting too moist or moldy before their time!
  • Muffins, like quick breads, are super easy to freeze! For individual portions, wrap each muffin in plastic wrap and place them in a zippered bag in the freezer. Write the date on the outside of the bag. They should keep their flavor for up to 2 months.
  • To freeze all the muffins at once, place on a sheet pan first and then once frozen, place them in a labeled zippered bag.
Sourdough Rhubarb Muffins on different plates
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Sourdough Rhubarb Muffins

Sourdough Rhubarb Muffins are moist, fresh, and delicious! Make a batch to enjoy for breakfast or for a snack all week long!
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings 18 muffins
Author Candace

Ingredients  

Instructions 

  • Preheat oven to 425°F. Grease a muffin tin, or line with paper liners.
  • Combine flours, baking soda, cinnamon, nutmeg, and ginger. Add rhubarb to toss in flour mixture.
  • In a separate bowl, mix together sourdough starter, oil, sugars, eggs, vanilla, and salt. Fold in flour and rhubarb mixture until just combined. Do not overmix.
  • Divide muffin batter evenly between 18 muffins (about ⅔ full) using a large cookie scoop. Bake for 20 minutes. Cool for 5 minutes in muffin tin. Carefully remove and cool on a cooling rack or serve warm.
5 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 162 | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 134mg | Potassium: 81mg | Fiber: 1g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Breakfast, Dessert, Snack
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Comments

  1. I’m excited to try this recipe! You have 2 cups of sourdough discard in the ingredients list. Can you give that in weight (grams)? Thank you!

  2. The PRINT button for the recipe doesn’t seem to be working. I’ve tried Chrome and Safari, same result