I’m obsessed with these Moist Rhubarb Muffins, the tangy rhubarb pockets and crackly brown sugar streusel make them dangerously addictive.

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I’m obsessed with these bakery-style streusel-topped rhubarb muffins. I love how the tender crumb and crunchy brown sugar streusel fight for my attention, and I always end up stealing two before anyone notices.

I want the tangy rhubarb bits in every bite. I use all purpose flour and milk (or buttermilk) because they make the crumb silly-moist and bouncy.

This is my go-to Recipe For Rhubarb Muffins when I need a weekend win. Moist Rhubarb Muffins that aren’t fussy but taste like I spent hours.

Pure, honest muffin joy. No regrets.

I’ll fight for the last one, no joke seriously.

Ingredients

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All-purpose flour: the muffin body, gives structure and soft crumb.
Granulated sugar: sweetness and slight crisp top when browned.
Baking powder: helps them rise and stay fluffy.
Baking soda: balances acidity, makes crumbs tender.
Fine salt: brightens flavors, keeps sweetness from being flat.
Ground cinnamon: warm, cozy note—works great with rhubarb.
Unsalted butter: richness and moistness, makes them feel homey.
Eggs: bind everything together and add some lift.
Milk or buttermilk: keeps muffins moist and a bit tangy with buttermilk.
Yogurt or sour cream: adds creaminess and lighter texture.
Vanilla extract: little background warmth, makes flavors friendlier.
Rhubarb: tart, juicy pockets that cut the sweet batter.
Lemon zest: bright, fresh spark—trust me, it wakes things up.
Brown sugar for streusel: molasses-y sweetness and chew.
Flour for streusel: binds crumbs, gives crunchy topping.
Oats for streusel: rustic texture, a nice toothiness.
Streusel cinnamon: tiny warmth that pairs well with oats.
Cold butter for streusel: creates flaky, clumpy crunchy topping.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 cup (200 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 teaspoon ground cinnamon (optional, but I like it)

1/2 cup (115 g) unsalted butter, melted and slightly cooled

2 large eggs, room temperature

1/2 cup (120 ml) milk (or buttermilk if you got it)

1/2 cup (120 g) plain yogurt or sour cream

1 teaspoon vanilla extract

2 cups (about 250 to 300 g) rhubarb, trimmed and cut into 1/2 inch pieces

Zest of 1 lemon (optional, brightens the flavor)

1/2 cup (100 g) packed brown sugar for streusel

1/3 cup (45 g) all purpose flour for streusel

1/4 cup (25 g) old fashioned oats for streusel, optional but nice for texture

1/4 teaspoon ground cinnamon for streusel

4 tablespoons (55 g) cold unsalted butter, cubed, for streusel

How to Make this

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1. Preheat oven to 400 F (200 C). Line a 12-cup muffin tin with liners or grease the cups and set aside.

2. Make the streusel: in a bowl mix 1/2 cup packed brown sugar, 1/3 cup flour, 1/4 cup oats, and 1/4 teaspoon cinnamon. Cut in 4 tbsp cold cubed butter with a fork or your fingers until the mix looks like coarse crumbs. Refrigerate while you make the batter.

3. Toss the rhubarb (2 cups, 1/2 inch pieces) with about 1 tablespoon of the all purpose flour from the 2 cups to keep it from sinking. If you like, stir in the lemon zest now.

4. Whisk wet ingredients in a large bowl: 1/2 cup melted cooled butter, 2 large eggs, 1/2 cup milk (or buttermilk), 1/2 cup plain yogurt or sour cream, and 1 teaspoon vanilla until smooth.

5. In another bowl whisk together the remaining dry ingredients: 2 cups flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon if using.

6. Pour the dry ingredients into the wet and stir just until combined. Do not overmix; a few lumps are fine. Fold in the floured rhubarb gently so you dont crush the pieces.

7. Divide the batter among the muffin cups, filling each about 3/4 full. Generous scoops make bakery style tops.

8. Sprinkle the chilled streusel evenly over the muffins. Press down lightly so it adheres.

9. Bake at 400 F for 18 to 22 minutes, until tops are golden and a toothpick comes out with a few moist crumbs. If they brown too fast, lower the oven to 375 F and finish baking.

10. Cool in the tin 5 minutes, then transfer to a rack to cool more. Serve warm or at room temperature. Leftovers keep 2 days at room temp or up to 4 days in the fridge.

Equipment Needed

1. Oven (preheated to 400 F / 200 C)
2. 12-cup muffin tin (with liners or for greasing)
3. Mixing bowls (one large for wet, one medium for dry, plus a small for streusel)
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon (for folding batter)
7. Pastry cutter or fork (to cut the cold butter into the streusel)
8. Cooling rack
9. Toothpick or cake tester

FAQ

Q: Can I substitute frozen rhubarb for fresh?

A: Yes, you can. Thaw and drain it well first so it doesn’t make the batter soggy. Pat dry with paper towels, then fold in gently, so you dont over mix.

Q: What if I dont have yogurt or sour cream?

A: Use an equal amount of milk plus 1 tablespoon lemon juice or vinegar to mimic tang, or use buttermilk if you got it. The muffins will still be moist but maybe slightly less tangy.

Q: Can I make these with whole wheat flour?

A: You can swap half the all purpose flour for whole wheat without major changes. If you swap all of it, expect denser muffins, so add a splash more milk if batter feels stiff.

Q: How do I stop rhubarb from sinking to the bottom?

A: Toss the pieces in a little flour before folding into the batter. Also dont overmix the batter, and distribute the fruit evenly among the tins.

Q: Can I skip the streusel topping?

A: Sure, theyre great plain. Streusel adds crunch and sweetness, but if you want simpler muffins just bake without it and maybe sprinkle raw sugar on top for texture.

Q: How long do these keep and can I freeze them?

A: Store at room temp in an airtight container for 2 days, or in the fridge up to 5 days. Freeze cooled muffins for up to 3 months, wrapped individually; thaw at room temp or warm briefly in the oven.

Rhubarb Muffins Recipe Substitutions and Variations

All purpose flour: use pastry flour for a softer crumb (swap 1:1), or try half whole wheat for nuttier flavor but expect a denser muffin; if you go gluten free, use a 1:1 GF blend and add an extra tablespoon of liquid.
Granulated sugar: swap with coconut sugar 1:1 for a caramel note, or use 3/4 cup honey or maple syrup but reduce the milk by 3 to 4 tablespoons and lower oven temp by 15°F because liquid sweeteners make batter wetter.
Unsalted butter (melted): substitute neutral oil like canola or melted coconut oil 1:1 for same moisture; for lower fat try 1/2 cup unsweetened applesauce but muffins will be slightly less tender and more cake like.
Plain yogurt or sour cream: use buttermilk or milk + 1 tablespoon lemon juice/vinegar per 1/2 cup for acidity; Greek yogurt works too but thin it with a little milk so batter isn’t too thick.

Pro Tips

1. Chill the batter briefly if your kitchen is warm. The butter and yogurt can make the batter slack, so pop it in the fridge for 10 to 15 minutes before scooping. It firms up a bit and helps the muffins rise taller instead of spreading out.

2. Cut the rhubarb into even pieces and pat them dry. Too much surface moisture makes the batter watery and the fruit sinks. Tossing them in that tablespoon of flour helps, but also blotting with a paper towel keeps things cleaner.

3. Go easy on mixing once you add the flour. Overmixing makes tough muffins. Stir just until you can’t see big streaks of flour, then fold in the rhubarb gently. A few lumps are totally fine.

4. Watch the oven in the last 5 minutes and rotate the pan if one side browns faster. If tops are getting too dark, lower the temp to 375 F and finish baking. Let them cool a bit in the tin so the streusel sets, otherwise it falls apart when you try to lift them out.

Rhubarb Muffins Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m obsessed with these Moist Rhubarb Muffins, the tangy rhubarb pockets and crackly brown sugar streusel make them dangerously addictive.

Servings

servings

Calories

320

kcal

Equipment: 1. Oven (preheated to 400 F / 200 C)
2. 12-cup muffin tin (with liners or for greasing)
3. Mixing bowls (one large for wet, one medium for dry, plus a small for streusel)
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon (for folding batter)
7. Pastry cutter or fork (to cut the cold butter into the streusel)
8. Cooling rack
9. Toothpick or cake tester

Ingredients

2 cups (250 g) all purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon (optional, but I like it)
1/2 cup (115 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1/2 cup (120 ml) milk (or buttermilk if you got it)
1/2 cup (120 g) plain yogurt or sour cream
1 teaspoon vanilla extract
2 cups (about 250 to 300 g) rhubarb, trimmed and cut into 1/2 inch pieces
Zest of 1 lemon (optional, brightens the flavor)
1/2 cup (100 g) packed brown sugar for streusel
1/3 cup (45 g) all purpose flour for streusel
1/4 cup (25 g) old fashioned oats for streusel, optional but nice for texture
1/4 teaspoon ground cinnamon for streusel
4 tablespoons (55 g) cold unsalted butter, cubed, for streusel

Directions

Preheat oven to 400 F (200 C). Line a 12-cup muffin tin with liners or grease the cups and set aside.
Make the streusel: in a bowl mix 1/2 cup packed brown sugar, 1/3 cup flour, 1/4 cup oats, and 1/4 teaspoon cinnamon. Cut in 4 tbsp cold cubed butter with a fork or your fingers until the mix looks like coarse crumbs. Refrigerate while you make the batter.
Toss the rhubarb (2 cups, 1/2 inch pieces) with about 1 tablespoon of the all purpose flour from the 2 cups to keep it from sinking. If you like, stir in the lemon zest now.
Whisk wet ingredients in a large bowl: 1/2 cup melted cooled butter, 2 large eggs, 1/2 cup milk (or buttermilk), 1/2 cup plain yogurt or sour cream, and 1 teaspoon vanilla until smooth.
In another bowl whisk together the remaining dry ingredients: 2 cups flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon if using.
Pour the dry ingredients into the wet and stir just until combined. Do not overmix; a few lumps are fine. Fold in the floured rhubarb gently so you dont crush the pieces.
Divide the batter among the muffin cups, filling each about 3/4 full. Generous scoops make bakery style tops.
Sprinkle the chilled streusel evenly over the muffins. Press down lightly so it adheres.
Bake at 400 F for 18 to 22 minutes, until tops are golden and a toothpick comes out with a few moist crumbs. If they brown too fast, lower the oven to 375 F and finish baking.
Cool in the tin 5 minutes, then transfer to a rack to cool more. Serve warm or at room temperature. Leftovers keep 2 days at room temp or up to 4 days in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.