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A dark grey muffin pan partially filled with freshly baked rhubarb muffins topped with cinnamon streusel. A few muffins are slightly tilted or lifted, resting at different angles in the pan. On the top right corner, one empty muffin cup is filled with chopped red rhubarb, adding a pop of color. Scattered around the muffins are a few delicate purple pansies.

RHUBARB MUFFINS

Anna | The Tasty Chapter
These Rhubarb Muffins are moist, tender, and bursting with tangy rhubarb. They’re topped with a buttery cinnamon-spiced streusel that adds just the right touch of sweetness. Perfect for summer or any time you’re in the mood for a simple and delicious bake.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 227 kcal

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. 

Nutrition

Calories: 227kcalCarbohydrates: 37gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 76mgPotassium: 129mgFiber: 3gSugar: 18gVitamin A: 189IUVitamin C: 2mgCalcium: 77mgIron: 1mg
Keyword Baking, Muffins, Muffins Recipe, Rhubarb, Rhubarb Muffins, Streusel, Summer
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