This Best Ever Rhubarb Muffins recipe is the perfect sweet snack! An easy recipe that’s packed with fresh rhubarb and a sweet, crunchy streusel topping!
Estimated reading time: 4 minutes
If there’s one kind of recipe that you, my dear readers, absolutely love it’s muffins. Every single time I post a muffin recipe you guys just eat it up (pardon the pun!!) so I’m bringing you yet another one of my favourite muffin recipes today – these Best Ever Rhubarb Streusel Muffins! They’re one of my favourite recipes for rhubarb season and since you all loved my Rhubarb Streusel Cake recipe so much, I thought I’d make a muffin version!
We love rhubarb so much and we’re always looking for new ways to enjoy rhubarb. Here are our favourite ways to eat it and some new rhubarb recipes to try!
- Stewed rhubarb over ice cream, over cake, or on toast
- In smoothies
- Strawberry Rhubarb Jam
- Strawberry Rhubarb Crisp
- Our favourite Rhubarb Streusel Cake
- Strawberry Rhubarb Cobbler
Looking for more muffin recipes? Check out all our muffin recipes here!
Here’s a list of ingredients you’ll need to make this muffin recipe (paid links):
- all purpose flour
- baking powder
- salt
- granulated sugar
- ground cinnamon
- fresh, chopped rhubarb
- milk
- vegetable oil
- eggs
- butter
Here are all the basic kitchen items you’ll need to make homemade muffins (paid links):
- a good mixing bowl
- a wooden spoon
- a silicone spatula
- measuring cups for dry ingredients
- measuring spoons
- muffin tins
- measuring cups for liquid ingredients
If you’re a more seasoned baker and you want to up your muffin game, we’d suggest picking up an ice cream scoop like this one for portioning out the batter evenly between the muffin cups. Good quality paper muffin liners are also nice to have for easy removal.
A cooling rack is also helpful for cooling the muffins, especially if you’re making multiple batches at once and need to re-use your pans. And although we recommend making muffins by hand, an electric hand mixer or stand mixer can also be helpful for big batches of muffins – but only if you’re a seasoned baker and know how to use an electric mixer without over-mixing (over-mixing is the cardinal sin of muffin baking!).
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Time needed: 35 minutes
Follow these steps for the perfect muffins!
- Preheat your oven.
Preheat your oven to 350 degrees Fahrenheit,
- Prepare the muffin tins.
Line a 12-cup muffin tin with paper liners for easy removal.
- Make the streusel topping first.
Combine all the ingredients of the streusel topping and mix with a fork until crumbly. Start with 4 tablespoons of butter and then add one more only if necessary to create a crumbly texture.
- Mix the dry ingredients.
Add the flour, baking powder, salt, sugar and cinnamon to a large bowl and whisk together to combine. Add the rhubarb and toss well to coat.
- Add the wet ingredients to the dry.
Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
- Avoid over-mixing.
Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
- Bake until golden.
Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping. Bake at 350 degrees Fahrenheit for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.
How long to bake rhubarb muffins?
You should bake rhubarb muffins for about 20-22 minutes or until golden brown.
What can I do with too much rhubarb?
We suggest making rhubarb muffins, rhubarb jam, rhubarb crisp, rhubarb cobbler, or rhubarb cake.
How many calories in a rhubarb muffin?
There are about 350 calories in one rhubarb muffin.
How to store rhubarb muffins?
Store rhubarb muffins in an airtight container for up to 3 days at room temperature.
We hope you enjoy these Best Ever Rhubarb Muffins as much as we do! Let us know in the comments below, what’s your favourite muffin flavour? We’d love to know!!
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Best Ever Rhubarb Muffins
Recipe: Equipment
Recipe: Ingredients
For the muffins:
- 2 1/2 cups all purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 2-3 cups fresh, chopped rhubarb
- 1 cup low fat milk
- 1/2 cup vegetable oil
- 2 eggs
For the streusel topping:
- 1/2 cup all purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold butter
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 12-cup muffin tin with paper liners.
- Add the flour, baking powder, salt, sugar and cinnamon to a large bowl and whisk together to combine. Add the rhubarb and toss well to coat.
- Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
- Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
- Combine all the ingredients of the streusel topping and mix with a fork until crumbly. Start with 4 tablespoons of butter and then add one more only if necessary to create a crumbly texture.
- Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Recipe: Notes
Storage Instructions
These muffins keep at room temperature in an airtight container for about 3 days.Freezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
Yum! So good! My error was forgetting to stir in the rhubarb (!!!) so I had to add it to the batter already in the muffin tin. Just used a fork to poke the rhubarb into the batter! It worked! I only used half of the prepared streusel mixture. My muffins looked like bakery muffins. Beautiful muffins with a wonderful taste.
Thanks Diane! So happy to hear you liked our recipe!