Rhubarb Bran Jumbo Muffins

After picking up some delicious rhubarb from the local farmers at our city’s Farmer’s Market, I decided to make my Rhubarb Bran Jumbo Muffins.

The moisture from the rhubarb gives these muffins a beautifully moist texture, and rhubarb flavor. For the topping I added some minced rhubarb to give them a little more color, and some turbinado sugar for added crunch. The tartness of the rhubarb and the sweetness of the bran are a wonderful combination that makes these Rhubarb Bran Jumbo Muffins so delicious.

Let’s BAKE!


2 cups unbleached flour (280 grams)
1/2 cup whole wheat pastry flour (72 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (one pint)
2 large eggs
1/4 cup canola oil
1/4 cup flaxmeal
1-3/4 cups sugar (340 grams)
8 cups Bran Flakes cereal (342 grams)
2 cups rhubarb, diced and divided (228 grams)
2 tablespoons turbinado sugar


Preheat oven to 350ºF. Spray two 6-cup jumbo muffin tins, with cooking spray. In a medium bowl whisk together the dry ingredients (flour, pastry flour, baking powder, baking soda, and salt); set aside. In an extra large bowl, whisk together the wet ingredients (buttermilk, eggs, oil, flaxmeal, and sugar), until the sugar is completely dissolved. Add dry ingredients to the wet ingredients; stir until moist, but still lumpy (do not over mix). Add bran flakes; stir until moist, but still lumpy (do not over mix). Gently stir in 1-3/4 cups of the diced rhubarb (do not over mix). Finely mince remaining 1/4 cup of rhubarb; set aside.

Fill muffin tins evenly with muffin mixture (about 2/3rd cup each). Top each with the finely minced rhubarb and the turbinado sugar. Bake at 350ºF for 30 minutes (rotating pan halfway through baking) until muffins are golden and toothpick inserted in center comes out clean, or an internal temperature of 210ºF on an instant read thermometer.

After removing muffins from the oven, loosen each muffin from the pan to let the steam out (this will help prevent soggy bottoms). After cooling 5 minutes transfer muffins to a wire rack, cool completely.

Serve and enjoy!


  1. Hi there

    I LOVE your recipes and your enthusiasm. You are very inspiring. Thanks for sharing your knowledge.

    I tried baking the cinnamon scones and did not ended flaky like yours. It was very good but had more like a bread texture.

    I live in Australia and sometimes measures can vary, specifically cups.

    Is your cup 250ml or 240ml? I used 1 cup flour as 140 grams.

    Guess i might have overworked the dough.

    What are your thoughts in using cream and eggs?

    Sorry for all the questions. Hope it is ok with you.

    All the best


    • I’m glad you tried the Cinnamon Roll Scones. Try to keep your butter as cold as you can, as long as you can, so that it steams before melting (that’s how croissants are flaky with all the layers of cold butter). Instead of cutting in the frozen grated butter, you can just stir it into the dry ingredients, which will keep it the grated butter in larger pieces. With this method you are trying to make layers of butter in the dough. Also, try to just stir in the buttermilk until is just barely comes together, otherwise you may overwork the dough, which will make it tough, and not as flaky.

      You can substitute cream for the buttermilk, and I think it’s a one-to-one substitution (it’s been awhile since I’ve made my scones with cream). In my humble opinion, I don’t put eggs in my scone dough. But the beauty of baking is that you can add things the way you like them. With this method of scone making, when you roll out the 12″ x 12″ dough, you have a blank canvass and the possibilities are endless. So be creative.

      Yes, 1 cup of flour is 140 grams (I do need to go through my recipes and add gram and ml measurements for everyone outside the USA.

      I appreciate all the questions, so thank you for them. And thank you for the compliment. I do hope to inspire others to bake and enjoy it as much as I do. Keep on baking!

      Scone Baker

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