These fluffy, bakery-style rhubarb and marzipan muffins combine slightly unusual flavours that work beautifully together — sweet, tangy and seriously moreish. I also share a little trick to boost the rhubarb flavour and help the muffins rise perfectly!
It’s rhubarb season, and those bright, tangy stalks are one of my favourite spring treats. These Rhubarb and Marzipan Muffins are light, tender and an excellent way to showcase rhubarb’s sharpness paired with the almond-sweetness of marzipan.
Other rhubarb favourites I enjoy:
- Rhubarb crumble — a note: don’t par-cook rhubarb when assembling a crumble to cook later; it turns into pink mush. Better to leave the rhubarb raw if you’re preparing ahead.
- Rhubarb amaretti cake — the almond flavour in amaretti (similar to marzipan) is fantastic with rhubarb.
- Rhubarb marshmallows — delightfully sweet and tangy.
- Confit duck with roasted rhubarb — a savoury take where rhubarb adds an excellent counterpoint.
The tartness of the rhubarb offsets the almond-sweet marzipan, giving each muffin a lovely balance. For these muffins I use shop-bought golden (yellow) marzipan because it has a stronger commercial almond flavour and the pieces on top melt and caramelise slightly in the oven — an effect I like. Homemade marzipan will work, but the texture and flavour may differ.
My secret ingredient is rhubarb-flavoured yogurt. It adds tangy rhubarb flavour while keeping the muffins moist and tender. The yogurt’s acidity reacts with baking soda to give a good lift, so you don’t need additional rising agents like baking powder. I also use vegetable or coconut oil instead of butter to maximise moisture; the prominent flavours in this recipe mean you don’t miss the buttery taste.
Enjoy these muffins with a cup of tea — and relax; they’re much easier to manage than attempting make-ahead crumble.
Can I make the muffins gluten free?
Yes. Replace the 250 g (2 cups + 1 tbsp) plain flour with 70 g (2.5 oz) coconut flour plus 140 g (5 oz) gluten-free plain flour blend. Also use gluten-free plain flour for the 1 tbsp used to coat the rhubarb. Ensure your baking soda and yogurt are gluten free.
How long do they last?
These muffins are moist and will keep for 3–4 days in a sealed container at room temperature.
Can I freeze the muffins?
Yes. Freeze for up to 3 months. Defrost at room temperature for a few hours or overnight. A frozen muffin placed in a packed lunch will often be ready by lunchtime.
More Cupcakes
If you want more ideas, check my Cakes and Treats category for recipes like:
Gluten Free Marshmallow Cupcakes
Chocolate Peanut Banana Cupcakes
Strawberry Streusel Cupcakes
Gluten Free Berry Muffins
Coconut Lime Cupcakes
Choc Chip Banana Muffins
The Rhubarb and Marzipan Muffins Recipe:
Rhubarb and Marzipan Muffins
Ingredients
- 200 g (1 cup) golden caster sugar
- 1 large egg
- 80 ml (1/3 cup) vegetable or coconut oil, melted and cooled
- 1 tsp vanilla extract
- 230 ml (1 cup) rhubarb yogurt (full-fat preferred; other flavours like peach can be used)
- 250 g (2 cups + 1 tbsp) plain (all-purpose) flour, plus 1 extra tbsp to mix with the rhubarb
- 1 tsp baking soda (bicarbonate of soda)
- 200 g (1 2/3 cups) diced rhubarb, mixed with 1 tbsp plain flour
- 100 g (3.5 oz) golden marzipan, cut into small chunks
- 2 tbsp smooth apricot jam (for glazing)
Instructions
- Preheat the oven to 200°C/400°F (fan) and line a 12-hole muffin tin with cases.
- Whisk the sugar and egg together in a large bowl.
- Stir in the oil and vanilla, then add the yogurt and mix until combined.
- Add the flour and baking soda, and mix gently with a wooden spoon until just combined.
- Fold in the rhubarb (coated in 1 tbsp flour) and the chopped marzipan.
- Spoon the batter into the muffin cases. Bake at 200°C/400°F (fan) for 5 minutes, then reduce the oven to 180°C/350°F (fan) and bake for a further 15 minutes.
- Warm the apricot jam briefly so it becomes easily brushable (about 10 seconds in a microwave — watch it carefully). As soon as the muffins come out of the oven, brush them with the jam for a shiny glaze.
- Let the muffins cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Gluten free option: Replace the 250 g plain flour with 70 g coconut flour and 140 g gluten-free plain flour blend; use gluten-free flour to coat the rhubarb. Ensure baking soda and yogurt are gluten free.
Storage: Store in a sealed container for 3–4 days at room temperature.
Freezing: Freeze up to 3 months; defrost at room temperature.
Nutrition (per muffin, approximate)
Calories: 274 kcal | Carbohydrates: 43 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 15 mg | Sodium: 125 mg | Fiber: 1 g | Sugar: 25 g
Nutrition information is an approximation.
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