As kids, we used to dip stalks of fresh rhubarb from my Grandma Mary’s garden into bowls of sugar. I still love rhubarb just as much, and it’s great in muffins!
These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.
- They’re the perfect balance between sweet and tart.
- The recipe is easy to make.
- These muffins are moist and delicious.
- You can make these with an optional streusel topping. It gives the muffins an extra crunch and some added sweetness.
Ingredients for Rhubarb Muffins
Rhubarb: When picking rhubarb, look for medium-sized, firm, and crisp stalks that snap easily when bent. Rhubarb can range in color and sweetness—opt for redder stalks for a sweeter taste or greener ones for a more tart flavor.
Greek Yogurt: I use vanilla Greek yogurt as the creaminess adds moisture to these muffins. You can replace it with regular Greek yogurt or sour cream.
Butter: This recipe uses melted butter for the best flavor, it can be replaced with an equal amount of vegetable oil.
Dry Ingredients: This recipe calls for all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavor, the sugar adds sweetness, and the baking powder helps the muffins rise.
Struesel Topping (optional): Rhubarb is tart, so adding a streusel topping adds sweetness. Get creative; stir in nuts, coconut, or even oats, and sprinkle over muffins.
How to Make Rhubarb Muffins
- In a large bowl, combine all the dry ingredients (recipe below). In a separate medium bowl, combine the wet ingredients.
- Create a well in the center of the flour mixture and pour in the wet ingredients. Stirring until mostly moistened.
- Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
- Bake until a toothpick comes out clean.
How Long Do Muffins Last?
Like most baked goods, this rhubarb muffin recipe tastes best served warm and fresh from the oven.
Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to 2 days at room temperature or a week in the refrigerator. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing.
Freezer: Rhubarb crisp muffins can be frozen for up to 4 months. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds in the microwave.
Extra Rhubarb?
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Rhubarb Muffins
Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.
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Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
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Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
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In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
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Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
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Stir just until moistened. Do not overmix.
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Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.
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Bake for 16 to 19 minutes or until a toothpick comes out clean.
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Remove from muffin pan and cool completely on a baking rack.
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½ tablespoons softened butter, and ¼ teaspoon cinnamon.
- 2 tablespoons pecans, walnuts, or chopped almonds can be added to the topping if desired
- do not overmix the batter
Mini muffins will take about 10-12 minutes to bake.
Nutrition information does not include streusel topping.
Calories: 153 | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 143mg | Fiber: 1g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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