Rhubarb Muffins Recipe
Springtime hits differently when you’re a food lover. You know the moment — that first farmers’ market visit where rhubarb makes its vibrant debut. For me, it triggers an instant craving for soft, warm, moist rhubarb muffins, preferably topped with a buttery, golden streusel that flakes just right with each bite.
I’ve been baking rhubarb muffins for years, tweaking and perfecting until I found that sweet spot: tender, not too sweet, bakery-style muffins with the perfect balance of tang and crumb. And now? I’m sharing all the secrets with you.
Whether you’re new to rhubarb or just looking for a reliable, moist rhubarb muffins recipe that delivers every time — this one’s for you. We’re diving into the how, why, and what-ifs so you come out of the oven with confidence (and maybe a little flour on your cheek).
And if muffins are your jam, don’t miss our other muffin favorites like raspberry cream cheese muffins, lemon blueberry muffins, or even these savory stunners: garlic rosemary focaccia muffins.
Ingredients (Metric & Imperial)
For the Muffins:
2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115g) unsalted butter, melted & cooled
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup (240ml) buttermilk
1½ cups (180g) fresh or frozen rhubarb, diced
For the Streusel Topping:
½ cup (60g) all-purpose flour
¼ cup (50g) brown sugar
¼ cup (60g) cold butter, diced
½ tsp ground cinnamon
Ingredient Notes
Buttermilk: Adds tenderness and a slight tang, enhancing the muffin’s flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Melted Butter: Provides a rich flavor and moist texture. Ensure it’s cooled before mixing to prevent cooking the eggs.
Fresh Rhubarb: Choose firm, crisp stalks with a deep red color for the best flavor. If using frozen rhubarb, thaw and drain it well to prevent excess moisture.
Why These Rhubarb Muffins Work
Moist Texture: Buttermilk and melted butter work together for a super tender crumb.
Balanced Flavor: Tart rhubarb + sweet batter + spiced streusel = perfection.
Bakery-Style Top: That domed muffin crown you dream about? It’s happening.
Reliable & Repeatable: I’ve tested this recipe dozens of times, and it never lets me down.
Equipment You’ll Need
12-cup muffin tin
Paper muffin liners
Mixing bowls (large + medium)
Whisk
Rubber spatula
Knife & cutting board
Pastry cutter or fork
How to Make Moist Rhubarb Muffins (Step-by-Step)
1. Preheat & Prep
Heat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease the cups.
2. Make the Streusel
In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter and mix using your fingers or a pastry cutter until crumbly. Chill in the fridge.
3. Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a large bowl.
4. Mix Wet Ingredients
In a separate bowl, whisk melted butter and sugar until combined. Add eggs one at a time, then stir in vanilla and buttermilk.
5. Combine
Slowly pour the wet ingredients into the dry, stirring gently until everything is just combined. Don’t overmix — your muffins will thank you.
6. Add Rhubarb
Toss your rhubarb with 1 tbsp flour (prevents sinking), then fold it gently into the batter.
7. Fill the Muffin Tin
Scoop batter into the muffin cups, filling about ¾ full. Top generously with streusel.
8. Bake
Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before moving to a wire rack.
Tips & Tricks for Rhubarb Muffin Success
Domed Tops: Start baking at 400°F (200°C) for the first 5 minutes, then reduce to 375°F.
No Soggy Bottoms: Drain thawed rhubarb well. Wet fruit = wet bottoms.
Perfect Rhubarb Cut: Dice it into ½-inch pieces. Big chunks overwhelm, tiny ones disappear.
Doneness Test: Use a toothpick. Moist crumbs = done. Wet batter = back in the oven.
Cooling Tip: Let them rest in the pan for 5 minutes, then remove. Too long and they get soggy.
Rhubarb 101: What You Need to Know
Fresh vs. Frozen
Fresh rhubarb is ideal, but frozen works too. Just thaw and pat dry with paper towels to avoid adding moisture.
Color & Flavor
Redder stalks are usually sweeter, but even green ones can bake beautifully.
Prepping Rhubarb
Wash well, trim the ends, and dice. Don’t eat the leaves — they’re toxic!
Variations & Add-Ins
Streusel Remix
Add oats or chopped walnuts to your streusel for crunch.
Spice It Up
Try orange zest, ground ginger, or cardamom in the batter.
Sweet Swaps
White chocolate chips or coconut flakes add a fun twist.
Gluten-Free?
Use a 1:1 GF flour blend. Texture may differ slightly but still delicious.
Vegan Adaptation
Swap eggs for flax eggs, dairy milk for oat milk + vinegar, and use vegan butter. Check out our cottage cheese breakfast muffins for another protein-rich twist!
Storing & Freezing
Room Temp
Keep in an airtight container for up to 3 days.
Freezer
Wrap individually and freeze up to 3 months.
Reheating
Microwave for 20 seconds or warm in a 300°F (150°C) oven for 10 minutes.
FAQs About Rhubarb Muffins
Why did my rhubarb sink?
You probably skipped tossing it with flour. That helps suspend it in the batter.
Can I reduce the sugar?
Yes, by about ¼ cup, but they’ll be more tart.
Why are my muffins dry?
Overbaking or overmixing the batter can cause dryness.
What does ‘room temperature’ mean for eggs?
Let them sit out for 30 minutes before baking — helps with even mixing.
Can I use whole wheat flour?
You can, but expect a denser texture. Try a 50/50 blend with all-purpose.
Can I skip the streusel topping?
Technically yes — but you’d be missing out on a lot of flavor and texture!
Serving Ideas
Serve warm with a pat of salted butter.
Pair with your morning coffee or tea.
Add to a brunch spread with yogurt and fruit.
Crumble over vanilla ice cream for dessert.
Final Thoughts
These moist rhubarb muffins are everything you want in a spring bake: comforting, flavorful, and just a little indulgent. Whether you’re baking for the family or prepping for the week, they’re a guaranteed hit.
Tried this recipe? Let us know how it turned out in the comments below — and don’t forget to share your muffin magic on social!
Love muffins? Check out our blueberry cottage cheese muffins next!
Moist Rhubarb Muffins with Streusel Topping
Ingredients
For the Muffins:
- 2 cups 250g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 115g unsalted butter, melted and cooled
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup 240ml buttermilk
- 1½ cups 180g fresh or frozen rhubarb, diced
For the Streusel Topping:
- ½ cup 60g all-purpose flour
- ¼ cup 50g brown sugar
- ¼ cup 60g unsalted butter, cold and diced
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a medium bowl, combine all streusel topping ingredients. Use fingers or a pastry cutter to form coarse crumbs. Refrigerate until needed.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, then vanilla and buttermilk.
- Pour the wet ingredients into the dry, mixing until just combined.
- Toss diced rhubarb with 1 tbsp flour, then fold into the batter.
- Divide batter evenly among muffin cups, filling ¾ full. Top generously with streusel.
- Bake for 20–25 minutes until golden and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.
Notes
- Use red rhubarb stalks for a sweeter flavor and prettier color.
- If using frozen rhubarb, thaw and drain well before folding into the batter.
- Don’t overmix — it’ll toughen your muffins!
- Store in an airtight container at room temp for up to 3 days, or freeze for up to 3 months.
