Tart pieces of rhubarb mixed into the tender crumb of this streusel-topped cake, make this the best Rhubarb Muffins Recipe EVER!
Growing up I remember my grandmother tending to the rhubarb in her garden. It seemed like she had just loads of it each spring.
So it is no surprise that she baked a lot of different recipes with her bounty. These rhubarb streusel muffins were a favorite from her recipe box. I know you’ll love them.
Perfectly moist muffins with the most scrumptious streusel topping are the perfect compliment to the tart pieces of rhubarb scattered throughout.
These really are just the right breakfast to serve in the spring. Great for mother’s day or to take along on a Sunday outing to enjoy the warmer weather.
rhubarb muffins
Here are some commonly asked questions
What is rhubarb?
Rhubarb is a tart vegetable with a stalk and leaves, much like celery. While it is considered a vegetable, it is more often used as a fruit because it is used in bake goods such as pies, cakes, cookies and these muffins.
What is the best way to store leftover rhubarb muffins?
These muffins will keep well for up to 2 days in an airtight container at room temperature. If you’d like to keep them longer, they can be refrigerated for up to 7 days.
Can rhubarb muffins be frozen?
Yes, I do it often. Place any leftover muffins in an airtight container or ziptop bag and freeze for up to 3 months. Let thaw in the fridge overnight before serving again.
muffins with rhubarb
What does rhubarb taste like?
Rhubarb is quite tart, similar to a green apple. It has a fibrous texture like celery and tends to be incredibly juicy.
Spring Breakfast Favorites
This time of year there are so many opportunities to enjoy a delicious breakfast together as a family. Here are some of our favorites we make again and again.
- Lemon Poppy Seed Muffins
- Perfect Oven Cooked Bacon
- Easy Banana Bread
- Monkey Muffins
- 3-Ingredient Homemade Bagels
Can this recipe be doubled?
You can double this recipe. Just bake the muffin tins side-by-side. The batter can be made all in one larger bowl.
rhubarb recipes
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb in this recipe. Just be sure to thaw it completely first and drain well.
HOW DO YOU MAKE RHUBARB MUFFINS?
For the Muffins
- Preheat the oven to 350F and grease 12 standard muffin tins.
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- In a small bowl, whisk together the egg, yogurt, vegetable oil, buttermilk, and vanilla.
- Add the wet ingredients to the dry and mix them together, just until combined.
- Gently fold the rhubarb into the batter, making sure not to overmix.
- Fill each of the muffins until they are ⅔ full and set aside while making the topping.
For the Topping
- Combine all of the ingredients in a food processor and pulse until the butter is incorporated and the mixture has the consistency of wet sand.
- Top each of the muffins with 1 tbsp of streusel.
- Bake until a toothpick inserted into the center of a muffin comes out clean– about 15-18 minutes.
- Remove the muffins from the oven and enjoy immediately or store in an airtight container at room temperature for up to 3 days.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
best rhubarb recipes
Cutting the rhubarb for muffins
- Only the stalks are edible. Very important to note – the leaves are toxic, so be sure to trim off the bottoms of the stalk and discard all of the leaves prior to use.
- Then chop the stalks into small pieces – I like to keep them small so that the tart flavor balances with the sweetness of the muffin – instead of overpowering it.
Ingredients for Rhubarb Muffins Recipe
- all-purpose flour
- baking powder
- baking soda
- granulated sugar
- egg
- greek yogurt
- vegetable oil
- buttermilk
- pure vanilla extract
- rhubarb – chopped
For the Streusel Topping
- brown sugar
- all-purpose flour
- butter cubed
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
muffins rhubarb
Optional add-ins
- nuts
- sliced strawberries
- oats
- coconut
- chopped cherries
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Products I love when making these rhubarb muffins…
This muffin recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
- all-purpose flour
- baking powder
- baking soda
- granulated sugar
- vegetable oil
- buttermilk
- pure vanilla extract
- brown sugar
- muffin pan
- mixing bowl
recipe for rhubarb muffins
If you love this Easy Rhubarb Muffins recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
rhubarb streusel muffins
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Rhubarb Muffins Recipe
Ingredients
For the Muffins
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup greek yogurt
- ⅓ cup vegetable oil
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 1 cup rhubarb chopped
For the Streusel Topping
- ⅓ cup brown sugar
- ⅓ cup all-purpose flour
- 3 tbsp butter cubed
Instructions
For the Muffins
- Preheat the oven to 350F and grease 12 standard muffin tins.
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- In a small bowl, whisk together the egg, yogurt, vegetable oil, buttermilk, and vanilla.
- Add the wet ingredients to the dry and mix them together, just until combined.
- Gently fold the rhubarb into the batter, making sure not to overmix.
- Fill each of the muffins until they are ⅔ full and set aside while making the topping.
For the Topping
- Combine all of the ingredients in a food processor and pulse until the butter is incorporated and the mixture has the consistency of wet sand.
- Top each of the muffins with 1 tbsp of streusel.
- Bake until a toothpick inserted into the center of a muffin comes out clean– about 15-18 minutes.
- Remove the muffins from the oven and enjoy immediately or store in an airtight container at room temperature for up to 3 days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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