Mouthwatering Rhubarb Muffins
These homemade rhubarb muffins are soft, fluffy, and bursting with tart-sweet flavor. Topped with a buttery streusel crumble, they’re perfect for breakfast, brunch, or a cozy afternoon treat. Easy to make, freezer-friendly, and sure to impress!
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.
Notes
You can use fresh or frozen rhubarb (if using frozen, thaw and drain first).
Substitute buttermilk with milk + 1 tsp lemon juice if needed.
Add cinnamon to the streusel for extra warmth.
Muffins can be stored in an airtight container at room temperature for 2 days or frozen for up to 2 months.