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
- 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: 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 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.
Recipe: Notes
Storage Instructions
These muffins keep at room temperature in an airtight container for about 3 days.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Easy, delicious and quick!
Thanks Linda! Glad you like the recipe!
Excellent recipe …everyone that one loved them !!
These are very tasty, but are really huge. I will divide the batter for 15-18 muffins next time.
Thanks! Glad you liked them!
Yes I got 16 muffins too
I found that both the batter and the topping were far too liquid – more like a cake than a muffin.
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!
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!
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”?
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!
Love that streusel!
I know, I love streusel too!🙂
Excellent…..very easy and extremely tasty …..thank you
Thanks so much Lucy!!🙂
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.
Thanks for your feedback!
Do you know if these freeze well? Have you traveled with them?
Yes! You can freeze them in freezer bags or very well wrapped in plastic wrap for up to 3 months.
Would this work with frozen rhubarb?
Yes!
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!
So glad you found what you were looking for in my recipe! Thanks so much for taking the time to leave a comment! 🙂
I have frozen rhubarb, will that work?
Yes! I use frozen rhubarb in these muffins all the time 🙂
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. = )
Glad you liked them! 🙂
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!
Glad you liked them! Thanks for taking the time to leave a comment!
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.
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
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.
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.
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?
Excellent huge muffins Will make 18 next time .Love this recipe.
I’m so glad you love the recipe!! 🙂
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!
I love that addition! Thanks so much for your positive feedback on the recipe!
just love these muffins. so moist & tasty
Thank you Anne! We love them too!!
I added a small amount of orange zest as I do with my rhubarb pie. Gave it the extra zing
I love that addition! Thanks so much!🙂
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.
So glad you liked it! Thanks for taking the time to leave a feedback! 🙂
I made a dozen large muffins and baked the remaining dough like a cake. Delicious.
Thanks for your comment Karen!🙂
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.
Thanks so much for letting us know! Glad you liked them!!🙂
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!
Thanks so much for letting us know! Glad you find them delicious!!🙂
I made the muffins yesterday and my co-workers love them. Super delicious and moist and easy to make.
Thanks so much Donna! Glad to hear that they loved them!!🙂
My go to muffin! Excellent recipe
Thank Cathy! Glad the recipe made it to your go-to list!
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?.
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.
What size chunks of rhubarb please?
I usually do 1/2 – 1/3 inch. Happy baking!
Can i use wholemeal flour,brown sugar and full milk this muffin recipe
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.
I made these exact to recipe two weeks ago and they were perfect. Today I made them with some left over apples I had on hand. Again a perfect muffin. Thank you for sharing this recipe.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
This is a great recipe. Used the whole 3 cups of rhubarb. Added 1 1/2 tsp. Vanilla and one whole tsp. Cinnamon to the batter. Went exactly by your recipe for the streusel and it turned out fine. I ended up with 11 nice size muffins. Thanks for the recipe!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These muffins were moist and yummy!! I keep reading comments about melting the butter. You use cold butter in the topping!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
best ever muffins but i get 24 muffins
I’ve made this recipe a few times and always had excellent results/reviews. I use 3 cups of diced rhubarb and usually double the batch …yields 3 doz.
Do these freeze well?
Thanks for the delicious recipe!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
They freeze well and are good in the freezer for up to 3 months!
The only way I’ll make my rhubarb muffins from now on!!!
We’re so happy you enjoyed this recipe! Thank you for taking the time to leave your feedback!
can i puree the rhubarb?
No, unfortunately that wouldn’t work in this recipe.
Have been making these for years since first saw recipe on Internet. Our family favourite and as soon as rhubard in garden is ready to pull, they are in demand especially while still warm. Amazing mix of sweet and tart 10/10 ps I have only used fresh not frozen and sometimes even double the topping if making a bit larger muffins… they disappear same day as baked! Thank you!!!!
We’re so happy you and your family enjoyed them! Thank you for taking the time to leave your feedback!
Do you thaw your rhubarb or use frozen when making these muffins…thank you!
We use fresh rhubarb for this muffins
How long have people kept rhubarb in their fridge before cooking with it? I had mine in there for four weeks and just made this recipe last night. The muffins look delicious – cold butter for the streusel looks perfect. But just realized I may have been pushing the time the rhubarb was in the fridge!
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback! We’ve never kept rhubarb in the fridge for more than a week, as it is recommended.