There is something so satisfying about turning fresh, seasonal fruit like rhubarb into simple homemade treats, and these Rhubarb Muffins are no exception. Moist, tender, and bursting with tangy rhubarb, they are topped with a buttery cinnamon-spiced streusel that adds just the right touch of sweetness.
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This recipe is a fun and easy baking project, perfect for putting those beautiful pink stalks you bring home from the farmers market or local grocery store to good use. Whether you’re enjoying them for breakfast, need a quick and healthy snack, or want something tasty to take on the go, these muffins are a satisfying solution. You’ll want to add these rhubarb muffins to your regular baking rotation!
There are so many ways to enjoy rhubarb, but some of my favorites are Rhubarb Walnut Coffee Cake, Rhubarb Cake, Rhubarb Strawberry Sauce, and, of course, the muffins I’m sharing with you today! There’s just something special about those little bites of tart rhubarb tucked into soft, tender muffins with a sweet crumble on top.
And of course, the muffins I’m sharing with you today! There’s just something special about those little bites of tart rhubarb tucked into soft, tender muffins with a sweet crumble on top. Bake a batch of these muffins asap—you won’t regret it!
WHAT YOU’LL NEED FOR RHUBARB MUFFINS
Full ingredients, quantities, and instructions are in the printable recipe card at the end of this post. Read through this section for all the ingredient substitutions and tips!
- Rhubarb—Choose firm, brightly colored red rhubarb stalks, avoiding green ones for the best flavor. Cut the stalks into small pieces (about 1/4-1/2 inch thickness).
- Flour—These muffins use all-purpose flour.
- Granulated Sugar—A simple choice to balance the tartness of rhubarb.
- Eggs—Bring the eggs to room temperature first; it helps the batter blend better and gives more even results. To quickly bring an egg to room temperature, just place the egg in a cup of warm water for 5 to 10 minutes.
- Vegetable oil
- Plain Greek Yogurt—If you don’t have Greek yogurt, you can use regular plain yogurt—but use a little less because it’s thinner. Sour cream is also a good choice since it’s about the same thickness and has a tangy flavor.
- Vanilla extract
- Baking powder
- Baking soda
- Salt
FOR THE STREUSEL TOPPING
- Brown Sugar
- Flour
- Ground Cinnamon.
- Unsalted Butter
VARIATIONS TO TRY:
- For a fruity twist, swap one cup of rhubarb with chopped fresh strawberries to make strawberry rhubarb muffins.
- And if you prefer a richer flavor, try using melted butter instead of oil—it gives the muffins a lovely, buttery texture.
- Add in chopped walnuts or pecans for added crunch and flavor.
HOW TO MAKE RHUBARB MUFFINS
Rhubarb muffins are really one of the easiest recipes to make. You don’t even have to do much prep with the muffin pan; just pop in liners or give it a good spray with cooking spray.
Now for the best part, the crunchy streusel topping that really makes these muffins stand out. Just mix the four topping ingredients and set it aside until you’re ready to use it.
For the batter, start by beating the sugar and eggs until they’re light and fluffy. Add the yogurt, vegetable oil, and vanilla extract, and continue mixing until the batter is smooth and creamy. Then, using a rubber spatula, gently fold in the chopped rhubarb until it’s evenly distributed.
Next, gently fold in the flour mixed with baking powder, baking soda, and salt; just stir until everything comes together—don’t overmix!
Divide the batter evenly among the muffin cups, sprinkle the cinnamon sugar topping over each muffin, and bake for 25 minutes.
Once they’re out of the oven, let them cool on a wire rack, and you’re all set to enjoy a batch of delicious, homemade rhubarb muffins!
TIPS
- Use fresh rhubarb—For the best results, go with fresh rhubarb. It adds bright flavor and tender bites to your muffins.
- Use room temperature ingredients—Ensure all your ingredients are at room temperature; it helps everything blend more smoothly for a lighter texture.
- Fill muffin cups evenly—use an ice cream scoop or spoon to divide the batter. Even portions bake more uniformly and look great too!
HOW TO STORE RHUBARB MUFFINS?
Store rhubarb muffins in an airtight container on the counter for 3 days or in the fridge for up to a week. You can also freeze them for longer storage. Just make sure they’re completely cooled before wrapping them tightly!
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Nutritional information is automatically calculated, so should only be considered as an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
RHUBARB MUFFINS
Equipment
- Standard Muffin Pan
- Paper Muffin liners
- Electric mixer
Ingredients
- 2 large eggs room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup plain Greek yogurt room temperature
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh Rhubarb diced
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
- Prepare the streusel topping by combining the flour, brown sugar, and cinnamon in a small bowl. Add the butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until everything is evenly distributed.
- Using an electric mixer, beat the eggs with the sugar in a separate large mixing bowl on medium speed until the mixture is light and slightly frothy. Add the vanilla extract, yogurt, and vegetable oil, then continue mixing until the batter is smooth and creamy.
- Using a rubber spatula, gently fold the chopped rhubarb into the batter, stirring until well incorporated.
- Next, add the flour, baking powder, baking soda, and salt mixture to the wet ingredients, stirring gently until combined.
- Divide the batter evenly among the 12 muffin cups using a spoon.
- Add the streusel topping by sprinkling the crumb mixture generously over each muffin, pressing down lightly so it adheres to the batter.
- Bake for 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 10 minutes, then remove them from the muffin tin and transfer them to a wire rack to cool completely. Enjoy!
Notes
- To refresh a leftover muffin, microwave it for 15 to 20 seconds, and it will taste like it just came out of the oven.
- Using paper liners makes cleanup easier.
- Keep the butter cold for a better streusel texture.