First things first—thank you. Truly. Whether you’re here because you’ve got rhubarb to use up, you love a good crumble-topped muffin, or you’re just curious—I’m so glad you stopped by. This recipe, rhubarb muffins, is one that has brought joy to many cozy mornings and bustling brunch tables, and it means a lot to be sharing it with you today.
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Why You’ll Love These Rhubarb Muffins
These muffins are the perfect balance of tangy and sweet. The tart pop of rhubarb meets a tender, buttery crumb and a golden brown streusel topping that is—well, let’s just say it’s the stuff of bakery dreams. They’re rustic, comforting, and surprisingly simple to pull off.
Taste Profile
Imagine biting into a soft, fluffy muffin that’s studded with juicy pockets of rhubarb, each bite lightly tart and perfectly complemented by a crumbly, buttery streusel. The flavor is bold without being overpowering—sweet, but not sugary. These muffins are anything but boring!!
Benefits of Rhubarb Muffins
- Perfect for spring & summer baking
- A great way to use fresh or frozen rhubarb
- Kid-friendly and freezer-friendly
- No electric mixer required!
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or milk + 1 tsp lemon juice as a sub)
- 1 ½ cups chopped rhubarb
For the Streusel Topping:
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup cold unsalted butter, cubed
Kitchen Tools You’ll Need
- Muffin tin + paper liners
- Two mixing bowls (one large, one medium)
- Whisk and spatula
- Measuring cups and spoons
- Knife + cutting board for rhubarb
- Pastry cutter or fork (for the streusel)
Ingredient Additions & Substitutions for Rhubarb Muffins
- Add-ins: A handful of chopped strawberries adds a sweet burst that pairs beautifully with rhubarb.
- Swap: No buttermilk? Use regular milk with 1 teaspoon of lemon juice or white vinegar.
- Boost flavor: Add a pinch of cinnamon to the streusel for a cozy touch.
How to Make Mouthwatering Rhubarb Muffins
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, mix melted butter, sugar, eggs, vanilla, and buttermilk.
Step 4: Combine & Fold
Pour the wet mixture into the dry ingredients and gently mix until just combined. Fold in the rhubarb—don’t overmix!
Step 5: Scoop
Divide the batter evenly into muffin liners, filling each about ¾ full.
Step 6: Make Streusel
In a small bowl, use a fork or pastry cutter to blend all streusel ingredients until crumbly. Sprinkle generously over the muffin tops.
Step 7: Bake
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
What to Serve With Rhubarb Muffins
These are divine all on their own, but here are a few pairing ideas:
- A hot cup of coffee or Earl Grey tea
- Fresh berries and a dollop of Greek yogurt
- A drizzle of honey or rhubarb compote for extra indulgence
Tips for the Best Rhubarb Muffins
- Don’t skip the streusel. It makes them truly bakery-worthy!
- Use fresh rhubarb when you can—it’s juicier and a little less fibrous than frozen.
- Don’t overmix your batter. Muffins like it gentle and lumpy.
- Chill your streusel topping while prepping the batter for best texture.
Storage Instructions
- Room Temp: Keep in an airtight container for up to 2 days.
- Fridge: Lasts up to 5 days, just reheat briefly before serving.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or warm in the oven.
Frequently Asked Questions About Rhubarb Muffins
Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free flour blend. I’ve tried it—it works beautifully.
Can I use frozen rhubarb?
Definitely. Just thaw and drain it well before adding it to the batter.
How do I know when they’re done?
They should be golden on top and a toothpick should come out clean when inserted into the center.
Final Thoughts
These rhubarb muffins are comfort food with a little zing—a treat that feels both nostalgic and special. They’re easy to whip up, hard to mess up, and even harder to stop eating. I promised you versatile, and here’s proof!
If you make these (and I hope you do!), I’d love to hear how it went. Tag your photos on Pinterest and leave a review below—it means the world to me. 💕
More Recipes Featuring Rhubarb or Spring Fruits
- Rustic Strawberry Rhubarb Galette
- Peach & Vanilla Bean Muffins
- Rhubarb Upside-Down Cake
- Almond Crumble Peach Bars
Nutritional Info (Per Muffin – Approximate)
- Calories: 220
- Fat: 9g
- Carbs: 32g
- Sugar: 14g
- Protein: 3g
- Fiber: 1g
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Mouthwatering Rhubarb Muffins
Equipment
- Muffin tin
- Paper liners
- Two mixing bowls
- Measuring cups and spoons
- Whisk
- – Spatula
- Knife and cutting board
- Pastry cutter or fork
- Cooling rack
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk or milk + 1 tsp lemon juice
- 1 ½ cups chopped rhubarb
- For the Streusel Topping:
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup cold unsalted butter cubed
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix melted butter, sugar, eggs, vanilla, and buttermilk until combined.
- Pour wet ingredients into dry and mix gently until just combined. Fold in chopped rhubarb.
- Divide batter evenly among the muffin cups (about ¾ full).
- In a small bowl, use a fork or pastry cutter to combine streusel topping ingredients until crumbly. Sprinkle generously over each muffin.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
