Rhubarb Muffins with Butter Cinnamon Streusel

Rhubarb Muffins are a delicious springtime and summer treat for breakfast and brunch. Topped with buttery cinnamon streusel, these muffins are soft, tender, and utterly habit-forming!

Rhubarb Muffin on a brown and white plate

Tangy rhubarb is especially delicious in sweet desserts like Rhubarb Pie, Rhubarb Cake, or in healthier Yogurt Strawberry Rhubarb Parfaits.

How to Prepare Rhubarb for Muffins

Choose rhubarb stalks that are both crisp and tender. Avoid any stalks that are excessively thick, woody, or appear wilted.

Trim off the bottom and top of each rhubarb stalk and discard any leaves, they are not edible. If the stalk are thicker, cut in half lengthwise before chopping into slices crosswise. Smaller chunks of rhubarb is preferred when making Rhubarb Muffins.

Frozen rhubarb also works, just be sure to thaw it and discard any excess juices before adding to the recipe below.

Ingredients for Rhubarb Muffins on a Marble Cutting Board

Rhubarb Muffin Ingredients

  • Rhubarb, about 1 cup chopped
  • All-purpose flour
  • Brown sugar
  • Baking soda and baking powder
  • Vegetable oil
  • Greek yogurt (plain or vanilla)
  • Egg
  • Vanilla extract
  • Milk and butter
  • Ground cinnamon

Unbaked Rhubarb Muffins in a Muffin Tin

How to Make Rhubarb Muffins

Preheat the oven to 425 degrees F. Grease a 12 cup muffin pan or line with paper cups.

In a medium bowl, combine the flour, baking soda, baking powder, and salt. In a separate bowl, whisk the brown sugar, oil, egg, vanilla, milk, and yogurt until smooth. Fold in the flour mixture, followed by rhubarb tossed in 1 teaspoon of flour, just until combined. Spoon the batter into the prepared cups, filling almost to the top.

In a small bowl, stir together the melted butter, white sugar, and cinnamon; sprinkle the mixture on top of each muffin.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350° and bake for 18 to 20 minutes more. At 18 minutes, insert a toothpick in the center, they are done if it comes out mostly clean. Or until the tops of the muffins spring back when lightly pressed. Cool in the pan for 10 minutes before serving.

Single Rhubarb Muffin on a Brown and White Transferware Plate

Tips for Making Muffins

  • Fill muffin cup to 2/3 full.
  • Be careful not to overmix the batter.
  • Do not overbake muffins.
  • Toss fruit in a bit of flour to evenly distribute it throughout the muffin.

More Delicious Muffin Recipes

Sliced Baked Rhubarb Muffins with Butter

Rhubarb Muffin on a brown and white plate

Rhubarb Muffins with Butter Cinnamon Streusel

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes

Rhubarb Muffins are a delicious springtime and summer treat for breakfast and brunch. Topped with buttery cinnamon streusel, these muffins are soft, tender, and utterly habit-forming!

Ingredients

  • 2  cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups brown sugar
  • ½ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup Greek yogurt (plain or vanilla)
  • 1  cup diced rhubarb, tossed in 1 teaspoon flour
  • 2 tablespoons melted butter
  • ⅓ cup white sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 425 degrees F. Grease a 12 cup muffin pan or line with paper cups.
  2. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Reserve 1 teaspoon of flour to toss with chopped rhubarb. In a separate bowl, whisk the brown sugar, oil, egg, vanilla, milk, and yogurt until smooth. Fold in the flour mixture, followed by the rhubarb, dusted in flour, just until combined. Spoon the batter into the prepared cups, filling almost to the top.
  3. In a small bowl, stir together the melted butter, white sugar, and cinnamon; sprinkle the mixture on top of each muffin.
  4. Bake for 5 minutes at 425°F then reduce the oven temperature to 350°F and bake until a toothpick inserted in the middle comes out mostly clean; about 18 to 20 minutes more. Or until the tops of the muffins spring back when lightly pressed. Cool in the pan for 10 minutes before serving.

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