Tangy Rhubarb Muffins with Streusel Crumble

These easy rhubarb muffins with a brown sugar streusel topping are light and fluffy and absolutely delicious. Everyone will love them!

These quick and easy rhubarb muffins are a wonderful way to use fresh or frozen rhubarb. They come together fast and make a delicious spring or year-round treat.

I make these muffins with frozen rhubarb through the colder months and with fresh stalks when the garden is producing. Frozen rhubarb works great here and saves prep time.

The muffins are light and fluffy, studded with tart rhubarb pieces and finished with a delicate brown sugar streusel. If you prefer a heavier topping, simply double the streusel ingredients, but a light sprinkle is perfect for balancing the texture and flavor.

They mix up quickly, bake in about 20 minutes, and are enjoyed by the whole family—perfect for breakfast, a snack, or to bring to a gathering.

Should I thaw rhubarb before baking?

When using frozen rhubarb in these muffins, do not thaw it first. Fold the chopped frozen rhubarb directly into the batter and fill the muffin cups. Using it frozen helps prevent the batter from turning soggy.

Fresh rhubarb also works well—either option produces tender muffins with bright rhubarb flavor.

Do you peel rhubarb before you bake with it?

Peeling rhubarb is unnecessary for baking. Simply wash the stalks and trim the dry ends, then chop. The skin is tender and softens while baking, so no peeling is required.

Trim and chop, then use the rhubarb in your batter—no extra steps needed.

Why is rhubarb used in baking?

Rhubarb’s tartness pairs beautifully with sweet baked goods. In these muffins, the sweet batter and brown sugar streusel contrast nicely with the bright, tangy rhubarb, giving each bite balance and interest.

Its firm texture also holds up well in muffins, crisps, and bars, making it a versatile ingredient in many desserts and breakfast treats.

Other muffin ideas

• Blackberry Peach Coffee Cake Muffins
• Banana Blueberry Oatmeal Muffins
• Easy Blueberry Muffins
• Glazed Chocolate Orange Muffins
• Refrigerator Raisin Bran Muffins

Yield: 12 muffins

Rhubarb Muffins

These easy rhubarb muffins with a brown sugar streusel topping are light and fluffy and absolutely delicious. Everyone will love them!

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

For the streusel topping:

• 1/2 tablespoon butter, softened
• 2 tablespoons brown sugar
• 2 tablespoons all purpose flour
• 1/4 teaspoon cinnamon

For the muffins:

• 1/2 cup granulated sugar
• 1/2 cup canola oil
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup chopped rhubarb (fresh or frozen)

Instructions

1. Preheat the oven to 375 degrees F.
2. Lightly spray a muffin tin with non-stick cooking spray, or line it with paper liners.
3. In a small bowl, stir together the butter, brown sugar, flour, and cinnamon for the streusel topping until combined; set aside.
4. In a medium bowl, whisk together the sugar, oil, eggs, buttermilk, and vanilla until well combined; set aside.
5. In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
6. Make a well in the dry ingredients and pour the wet ingredients into it.
7. Stir until just combined — do not overmix.
8. Fold in the chopped rhubarb.
9. Divide the batter among the 12 prepared muffin cups; they will be quite full.
10. Sprinkle the streusel topping over the muffins.
11. Bake 18–21 minutes, until tops are lightly browned and a toothpick inserted in the center comes out clean.
12. Cool muffins in the tin 5–10 minutes, then transfer to a wire rack to cool completely.
13. Store at room temperature in a loosely covered container up to 3 days, or freeze in an airtight container up to 3 months.

Notes

The streusel topping yields a light sprinkle per muffin; double the streusel ingredients for a thicker topping if you prefer.

Adapted from a coffeecake muffin base, these rhubarb muffins are versatile — swap in other fruit or add spices to suit your taste.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving:
Calories: 228
Total Fat: 11g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 33mg
Sodium: 237mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 11g
Protein: 4g

Nutrition information is an estimate based on ingredients used and may not be exact.