There’s something special about rhubarb muffins—the perfect balance of sweet and tart flavors in a soft, moist muffin with a golden crumbly topping. Whether you’re baking for breakfast, a midday snack, or a treat to enjoy with your coffee, these muffins are a delicious way to showcase fresh rhubarb.
With their tender texture, slight tang from the rhubarb, and irresistible streusel topping, these muffins are a must-try for spring and summer baking.
Why You’ll Love These Rhubarb Muffins
Perfectly Sweet and Tart – The natural tang of rhubarb pairs beautifully with brown sugar for a balanced flavor.
Soft and Moist – Thanks to the right mix of sugar, butter, and eggs, these muffins stay moist and tender.
Easy to Make – Simple, pantry-friendly ingredients make this a no-fuss recipe.
Great for Any Occasion – Enjoy them for breakfast, brunch, or as a delightful snack!
Ingredients for Rhubarb Muffins
For the Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup buttermilk (or milk with 1 teaspoon vinegar)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh rhubarb, diced
For the Streusel Topping (Optional but Delicious!):
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold butter, cubed
How to Make Rhubarb Muffins
Step 1: Preheat & Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with liners or lightly grease it.
Step 2: Make the Streusel Topping
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbs form. Set aside.
Step 3: Mix the Muffin Batter
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the diced rhubarb. Be careful not to overmix!
Step 4: Fill the Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Step 5: Add the Streusel
Sprinkle the streusel topping over each muffin for extra crunch and sweetness.
Step 6: Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool slightly before serving.
Tips for the Best Rhubarb Muffins
Use Fresh Rhubarb – Fresh, bright red rhubarb gives the best flavor and texture.
Don’t Overmix the Batter – Stir until just combined for soft, tender muffins.
Want a More Tangy Flavor? – Add an extra ½ cup of rhubarb or reduce the sugar slightly.
For Extra Moisture – Use sour cream or Greek yogurt instead of buttermilk.
Store Properly – Keep in an airtight container at room temperature for up to 3 days.
Storage & Freezing Instructions
Storing:
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate for up to 1 week.
Freezing:
- Wrap muffins in plastic wrap and place them in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Serving Suggestions & Pairings
With Coffee or Tea – These muffins pair perfectly with a warm drink.
Fresh Berries – Serve with strawberries or raspberries for a fruity balance.
With a Drizzle of Honey – Add extra sweetness with a light honey drizzle.
Conclusion
Rhubarb muffins are the perfect mix of sweet, tangy, and buttery goodness. With a soft, moist texture and a golden streusel topping, they’re a must-try for rhubarb lovers. Whether you enjoy them fresh from the oven or save them for later, these muffins are sure to become a new favorite!
So grab some rhubarb and start baking—your kitchen will smell amazing!
Happy Baking!
Frequently Asked Questions
1. Can I use frozen rhubarb?
Yes! Thaw it first and drain any excess liquid before adding it to the batter.
2. Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat flour, but the texture may be denser.
3. Can I make these muffins dairy-free?
Yes! Substitute the butter with coconut oil and use dairy-free milk with vinegar instead of buttermilk.
4. Can I add nuts or other fruit?
Absolutely! Chopped pecans or walnuts add a nice crunch, and strawberries pair well with rhubarb.
5. Can I make these into mini muffins?
Yes! Adjust the baking time to 10-12 minutes for mini muffins.