Irresistible Rhubarb Muffins with Streusel Topping

Welcome to rhubarb season, bakers! These Rhubarb Muffins with Streusel Topping are a must-try for anyone who loves the tangy-sweet magic of rhubarb wrapped in a tender, fluffy muffin. Topped with a buttery, cinnamon-kissed streusel, these muffins are simply delicious. Whether you’re a rhubarb fanatic like me or trying it for the first time, this recipe is easy to make, endlessly versatile, and guaranteed to impress. Let’s bake some springtime magic!

Why You’ll Love These Rhubarb Muffins

• Perfect flavor balance: The tart rhubarb pairs beautifully with sweet, tender muffin batter and a crunchy cinnamon streusel.
• Easy to make: Simple ingredients and straightforward steps make these muffins beginner-friendly.
• Versatile: Use fresh or frozen rhubarb, and customize with add-ins like strawberries or nuts.
• Make-ahead friendly: These muffins store well at room temp, in the fridge, or even the freezer.

All About Rhubarb: The Star of These Muffins

I’m obsessed with rhubarb (can you tell?). If you’re new to this vibrant veggie, check out my rhubarb growing guide, chewy rhubarb cookies, rhubarb custard pie , rhubarb bars, or rhubarb lemonade slush for more ways to love this tangy gem. I’ve got even more rhubarb recipes in the works, so stay tuned!

What Is Rhubarb?

Rhubarb is a perennial vegetable often mistaken for a fruit because of its tart, juicy flavor in desserts like pies, crisps, and these Rhubarb Muffins with Streusel Topping. Fun fact: rhubarb has a fascinating history, once used medicinally along the Silk Road! Its bold, tangy flavor shines when paired with sweet ingredients, creating that perfect sweet-tart balance we all crave.

Choosing the Best Rhubarb

For the best rhubarb muffins, pick firm, crisp stalks. They can be red, green, or a mix—color doesn’t affect flavor. Avoid limp or brown-spotted stalks. Pro tip: only the stalks are edible; the leaves are toxic, so toss them or use them as mulch in your rhubarb bed, as I do!

Preparing Fresh Rhubarb

Here’s how to prep rhubarb like a pro:

1. Wash stalks thoroughly under cold water.
2. Trim off leafy ends and bottoms; discard.
3. For thicker stalks, slice lengthwise to about ¼-inch wide.
4. Dice into ¼-inch pieces for even distribution in the muffins.
5. Freeze any extra rhubarb in a resealable freezer bag for your next rhubarb treat.

Using Frozen Rhubarb

Good news: frozen rhubarb works beautifully in these muffins! Pull it from the freezer when you start the recipe, and if the pieces are larger than ¼-inch, chop them smaller while still frozen. No need to thaw—toss them right into the batter.

The Magic of Streusel Topping

The streusel topping takes these muffins to the next level with its buttery, cinnamon-y crunch. I’ve doubled the streusel in this recipe to generously cover all 15 muffins (yes, this batter yields about 15!) and added optional oats or nuts for extra texture. Want less streusel? Simply halve the recipe amounts below.

My Baking Tips

• Don’t overmix: Overmixing the batter leads to dense, tough muffins. Stop stirring when you see just a few flour streaks.
• Cold butter for streusel: Keep the streusel butter cold to achieve that perfect crumbly texture. If it’s too soft, the topping will clump or melt into the batter.
• Measure accurately: Use a kitchen scale for precise ingredient weights, especially for flour and rhubarb, to ensure consistent results.
• Check for doneness: Ovens vary, so start checking at 18 minutes. Overbaking can dry out your muffins.
• Fill smart: Filling cups ⅔ full prevents overflow and ensures even rising. A muffin scoop makes this easy!

Flavor Variations

Here are some fun flavor twists for your Rhubarb Muffins with Streusel Topping:

• Strawberry Rhubarb Muffins: Swap half the rhubarb (90g) for chopped strawberries.
• Almond Delight: Add ½ tsp almond extract to the batter and use sliced almonds in the streusel.
• Mixed Fruit: Try blueberries, raspberries, or peaches (about ¾ cup or 90g) alongside the rhubarb for a fruity burst.

How to Store Rhubarb Muffins

Keep your Rhubarb Muffins with Streusel Topping fresh with these tips:

• Room Temperature: Store cooled muffins in an airtight container or cake carrier for up to 2 days. Line with paper towels to absorb moisture and keep the streusel crisp.
• Refrigerator: For longer storage, refrigerate in an airtight container for up to 1 week. Bring to room temp before serving for best flavor.
• Freezer: Freeze cooled muffins in a freezer-safe resealable bag for up to 4 months. Thaw at room temp or microwave for 30 seconds to enjoy.

Final Thoughts

These Rhubarb Muffins with Streusel Topping are the perfect way to celebrate rhubarb season. With their tender crumb, tangy rhubarb bites, and crunchy streusel, they’re a delightful treat for breakfast, brunch, or a sweet snack. Have you tried baking with rhubarb before? Let me know your favorite rhubarb recipes in the comments, and don’t forget to check out my other rhubarb goodies!

Happy baking!

Rhubarb Muffins with Streusel Topping

Print Recipe

5 from 4 votes

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Servings: 15 muffins

Cook ModePrevent your screen from going dark

EQUIPMENT (affiliate links)

Ingredients

Muffin Batter:

• 1 cup light brown sugar, firmly packed 200 g
• ½ cup salted butter, softened or melted 113 g
• 2 tsp pure vanilla extract
• 1 large egg
• 1 cup buttermilk 240 g
• 3 cups unbleached all-purpose flour, spooned and leveled 360 g
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1½ cups rhubarb, diced to ¼-inch 180 g

Streusel Topping:

• 6 tbsp unbleached all-purpose flour 46 g
• 6 tbsp light brown sugar, packed 76 g
• 1 tsp ground cinnamon
• 4 tbsp salted butter, cold and cubed 56 g
• 5 tbsp rolled oats or finely chopped nuts (pecans or almonds), optional 30 g

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease well with cooking spray.
• Mix Wet Ingredients: In a large bowl, whisk together brown sugar and softened or melted butter until smooth. Add vanilla, egg, and buttermilk, mixing until fully combined.
• Add Dry Ingredients: Add flour, salt, baking soda, and baking powder to the wet mixture. Stir gently until just combined—don’t overmix! The batter should be slightly lumpy.
• Fold in Rhubarb: Gently fold in diced rhubarb until evenly distributed.
• Make Streusel: In a small bowl, combine flour, brown sugar, cinnamon, and oats or nuts (if using). Add cold butter cubes and cut in with a fork, pastry cutter, or fingers until the mixture resembles coarse crumbs. Chill for 10-15 minutes for best texture.
• Assemble Muffins: Fill muffin cups ⅔ full with batter (about 3 tbsp per cup). Sprinkle chilled streusel evenly over each muffin and top with extra rhubarb (if you'd like a little more garnish)
• Bake: Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Don’t Overmix: Overmixing the batter can make muffins dense. Stop when a few flour streaks remain.
• Cold Butter for Streusel: Use cold butter and chill the streusel to ensure a crunchy, not clumpy, topping.
• Frozen Rhubarb: If using frozen rhubarb, don’t thaw—just dice to ¼-inch pieces and add to the batter.
• Variations: Try strawberry rhubarb muffins by swapping half the rhubarb (90g) for strawberries, or add ½ tsp almond extract and almonds to the streusel.
• Storage: Store cooled muffins in an airtight container at room temperature for 2 days, in the fridge for 1 week, or freeze for up to 4 months. Thaw at room temp or microwave for 30 seconds.

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