Rhubarb Muffins with Butter Cinnamon Streusel
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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!
Tangy rhubarb is especially delicious in sweet desserts like Rhubarb Pie, Rhubarb Cake, or in healthier Yogurt Strawberry Rhubarb Parfaits.
When rhubarb season begins, I’m salivating over this iconic vegetable of spring. While it grows in a few select locations all year, most often rhubarb is in season beginning in late April and sometimes through the early days of July.
It’s a small window of time to enjoy this incredible treat. Muffins are a simple and delicious way to enjoy it!
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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.
Rhubarb Muffin Ingredients
Here are the simple ingredients you’ll need to make these Rhubarb Muffins. The exact measurements are in the recipe card at the bottom of this post.
- 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
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.
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
- Pantry Style Morning Glory Muffins
- Easy Banana Ginger
- Maple Pecan Oat Muffins
- Strawberry Muffins, a Perfect Sweet and Buttery Treat
- Healthy Whole Wheat Cinnamon Blueberry Muffins
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Rhubarb Muffins with Butter Cinnamon Streusel
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
- 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. 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.
- In a small bowl, stir together the melted butter, white sugar, and cinnamon; sprinkle the mixture on top of each muffin.
- 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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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Perfect addition to our weekend!