These Best Ever Rhubarb Streusel Muffins are the perfect sweet snack! This is such an easy recipe that’s packed with fresh rhubarb and a sweet, crunchy streusel topping!
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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!
I’ve only grown rhubarb myself once before and if you’ve been a reader of mine for awhile now you know how terrible I am at gardening. I’m dying to grow my own rhubarb starting next spring, so if you have any tips and tricks for me please leave me a comment below!
We love Rhubarb so much and use it in so many delicious recipes like,
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Stewed rhubarb over ice cream, over cake, or on toast
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In smoothies
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Strawberry Rhubarb Jam
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Our favourite Rhubarb Streusel Cake
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These Best Ever Rhubarb Streusel muffins
-
Strawberry Rhubarb Cobbler
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Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins!
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I hope you enjoy these Best Ever Rhubarb Streusel Muffins as much as we do! Let me know in the comments below, what’s your favourite muffin flavour? I’d love to know!!
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Best Ever Rhubarb Streusel Muffins
These Best Ever Rhubarb Streusel Muffins are the perfect sweet snack! This is such an easy recipe that's packed with fresh rhubarb and a sweet, crunchy streusel topping!
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Servings: 12 muffins
Calories: 353kcal
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
Instructions
- Preheat your oven to 350 degrees Fahrenheit 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 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.
Notes
These muffins keep at room temperature in an airtight container for about 3 days.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 233mg | Potassium: 252mg | Fiber: 1g | Sugar: 24g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg
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Linda says
Easy, delicious and quick!
Chrissie says
Thanks Linda! Glad you like the recipe!
Jenn says
Excellent recipe …everyone that one loved them !!
daphne says
These are very tasty, but are really huge. I will divide the batter for 15-18 muffins next time.
The Busy Baker says
Thanks! Glad you liked them!
Kate says
I found that both the batter and the topping were far too liquid – more like a cake than a muffin.
Joanne says
I’m really irritated that the topping recipe calls for melted butter. It should have been cold butter. The melted butter made it soupy and not suitable for topping!
Chrissie says
I’m sorry – I’ve never had this experience with the streusel topping. 6 tablespoons of melted butter is very different than 6 tablespoons of butter, melted. Perhaps this is where things went wrong. Hope that helps!
Cassy says
Okay, I’ve read this multiple times to make sure I’m not missing something, but do not follow. What’s the difference between “melted butter” and “butter melted”?
Chrissie says
When a recipe calls for melted butter, you measure the amount of butter after it’s melted. When a recipe calls for butter, melted, you measure the butter before you melt it. 🙂 Hope that helps!
Hilary says
Love that streusel!
The Busy Baker says
I know, I love streusel too!🙂
Lucy says
Excellent…..very easy and extremely tasty …..thank you
The Busy Baker says
Thanks so much Lucy!!🙂
Elaine says
Made these tonight. Good. More like cake than muffin. Streusel topping too wet, should have gone with my instincts and rubbed in cold butter. I saved the topping by adding more flour and sugar until it had some body. Decent tasting but really a cake not a muffin. I used 2.5 cups rhubarb.
Chrissie says
Thanks for your feedback!
Barbara says
Would this work with frozen rhubarb?
Chrissie says
Yes!
Sarah says
Every year I pick rhubarb at my grandparents farm to get a good supply in my freezer so I can bake yummy rhubarb treats all year. We are expecting our second baby in 3 weeks so I was looking for an easy recipe to make up and put in my freezer for those late night feeding snacks.
This recipe fit the bill! Obviously I tried one before storing the rest. Delicious. More cake like but I enjoy my sweets.
Thanks!
The Busy Baker says
So glad you found what you were looking for in my recipe! Thanks so much for taking the time to leave a comment! 🙂
Susan P says
I have frozen rhubarb, will that work?
Chrissie says
Yes! I use frozen rhubarb in these muffins all the time 🙂
Diane says
I tried the blueberry muffins using gluten free flour, they turned out great.. I got a lot of compliments… I want to try the rhubarb muffins .. I if I use frozen rhubarb do I thaw it first…
Thanks for the recipe…. Diane. = )
Chrissie says
Glad you liked them! 🙂
Shannon Rooney says
These were pretty good. The muffin itself is nice, and to me, not overly sweet. I’d err more on the side closer to 3 cups of fruit. The muffins came out a bit pale on top, I left them in an extra 5 min expecting the tops (at least the crumble) to brown but it never happened. I think next time I’d try cooking at a slightly higher temp? As others have commented, next time I wouldn’t melt the butter in the topping. The streusel topping came out as like a paste, which was weird to place on top of the muffins, and I only ended up using about half of it, and the texture is a bit weird on the finished product. All said, the muffins are light and fluffy and tasty!
Chrissie says
Glad you liked them! Thanks for taking the time to leave a comment!
Yes It Maxine Lundbek says
As for growing Rhubarb, lots of rich soil….composting and aged cow munuer sorry I know it is spelt wrong, in the spring, in the fall gine it a small amount of lime if your plants are aging. Rhubarb, loves loves raised beds and sun shine, and water but not soaked.
Bonnie Williamson says
I loved the strudel, but I used cold butter. I also loved the flavour of the muffins. However, the batter was enough for 15 and runny and took a lot longer to bake. Can you give me some suggestions. I used normal muffin pans. Maybe larger ones? Thanks Bonnie
Chrissie says
It sounds like your oven temperature might be off – if your oven is too cold this can cause the muffins to bake too slowly. I’d suggest using an oven thermometer to be sure your oven reaches the correct temperature.
Cindy Johnson says
Are you sure the recipe is correct using 3 t. If baking powder? All we could taste was the bitterness of baking powder. We had to toss the entire batch. If it is 3 t., why not say 1 T? All other recipes I saw that had either baking powder or soda it was only 1 t. The underlying flavor of these was good, but the baking powder over powered the good.
Chrissie says
I’m sorry you felt the baking powder was too much…a good quality baking powder should never cause the flavour of the muffins to change. Perhaps you used baking soda by mistake?
Sandra says
Excellent huge muffins Will make 18 next time .Love this recipe.
The Busy Baker says
I’m so glad you love the recipe!! 🙂
Rowan says
These are delicious! I’ve made them twice now, the second time I threw in some strawberries as well and they were excellent. As for the struesel topping, I just add more flour until the texture is right. Thanks for the recipe!
The Busy Baker says
I love that addition! Thanks so much for your positive feedback on the recipe!
Anne Williamson says
just love these muffins. so moist & tasty
The Busy Baker says
Thank you Anne! We love them too!!
Nancy says
I added a small amount of orange zest as I do with my rhubarb pie. Gave it the extra zing
The Busy Baker says
I love that addition! Thanks so much!🙂
Kathy says
Next time I make these I will use 2 1/2 cups small dice rhubarb, use 1/2 cup of milk and rub 4 T butter into the streusel vs using melted butter. Making the streusel first and chilling while making muffin dough also helped streusel topping from melting. I will also bake at a higher temp as the muffins are quite pale. This recipe actually made 15 normal size muffins for me. Very delicious recipe.
The Busy Baker says
So glad you liked it! Thanks for taking the time to leave a feedback! 🙂
Karen says
I made a dozen large muffins and baked the remaining dough like a cake. Delicious.
The Busy Baker says
Thanks for your comment Karen!🙂
AJ says
Made this recipe today, agree with previous commenters that the tops stay very pale. I used just under 3 cups of rhubarb and they could definitely take more.
Also this recipe says it makes 12 muffins but mine made so so many more than that.
Good light tasting recipe though, I think next time I’d add some nutmeg as well.
The Busy Baker says
Thanks so much for letting us know! Glad you liked them!!🙂
Jim says
I’ve made these several times – they are a hit! I’ve substituted the milk with buttermilk if I’m trying to use it up, and they taste great. I’ve also used brown sugar in the topping – worked ok – and substituted blueberries (only 2 cups because they’re wetter than rhubarb. When using rhubarb, you definitely want 3 cups.
I follow the directions to the letter and my batter is always thick and my topping, melted butter and all (only use 4 tbsp) is crumbly. I agree with another commenter that there is sufficient batter to make 18 smaller muffins, but then you wouldn’t get those glorious muffin tops this recipe produces!
Delicious!
The Busy Baker says
Thanks so much for letting us know! Glad you find them delicious!!🙂
Donna says
I made the muffins yesterday and my co-workers love them. Super delicious and moist and easy to make.
The Busy Baker says
Thanks so much Donna! Glad to hear that they loved them!!🙂
Cathy says
My go to muffin! Excellent recipe
The Busy Baker says
Thank Cathy! Glad the recipe made it to your go-to list!
Joyce Pitzel says
I found that I should have made this batter into at least 15 muffins. Streusel was perfect but the centre part of the muffins seems too soggy, even though I baked them for 5 min longer and toothpick came out clean. I am a seasoned baker so was surprised at this. Maybe if I make them into smaller muffins?.
Chrissie says
It sounds like maybe your oven temperature is off (not hot enough). I’d suggest using an oven thermometer to make sure your oven temp is correct, as this can cause baking times to be off.
Charyl Greenia says
What size chunks of rhubarb please?
The Busy Baker says
I usually do 1/2 – 1/3 inch. Happy baking!
Jean White says
Can i use wholemeal flour,brown sugar and full milk this muffin recipe
The Busy Baker says
Unfortunately I have never tested this recipe with whole wheat flour or brown sugar, so I couldn’t tell you, but if you do try, please let us know! As for the milk, you can substitute it.