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Rhubarb and pear muffins

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Topped with vibrant fruit and wholesome oats, these tasty rhubarb and pear muffins are ideal for lunch boxes or after-sport munching.

  • Serves12
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Rhubarb and pear muffins plated on a table


  • 2 1/2 cups (375g) self-raising flour
  • 3/4 cup (165g) caster sugar
  • 100g butter, melted, cooled slightly
  • 1 cup (250ml) milk
  • 2 free-range eggs, lightly whisked
  • 1 large pear, coarsely grated
  • 3 rhubarb stems, cut into 5cm pieces
  • 2 tbs rolled oats

Nutritional information

Per Muffin: Energy: 1113kJ/266 Cals (13%), Protein: 5g (10%), Fat: 9g (13%), Sat Fat: 5g (21%), Carb: 43g (14%), Sugar: 16g (18%), Dietary Fibre: 1g (3%), Sodium: 75mg (4%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine the flour and sugar in a large bowl. Whisk the butter, milk and egg in a jug until well combined. Pour into the flour mixture and stir until just combined (don’t overmix). Gently fold in the pear. Spoon the mixture evenly among the paper cases. Top with rhubarb and sprinkle with oats.

  2. Step 2

    Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

Recipe tip

You’ll have leftover rhubarb from this recipe – use it to make our Rhubarb Baklava Tart.