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,
Stewed rhubarb over ice cream, over cake, or on toast
In smoothies
Strawberry Rhubarb Jam
Our favourite Rhubarb Streusel Cake
These Best Ever Rhubarb Streusel muffins
Strawberry Rhubarb Cobbler
The possibilities are endless!
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!!
Kitchen Tools I Recommend:
Best Ever Rhubarb Streusel Muffins
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 to 5 tablespoons melted 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 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.
Linda says
Easy, delicious and quick!
Chrissie says
Thanks Linda! Glad you like the recipe!
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!
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!