These Best Ever Rhubarb Muffins are soft, moist, and topped with a buttery cinnamon streusel. An easy rhubarb muffin recipe perfect for spring baking with fresh or frozen rhubarb.
These Best Ever Rhubarb Muffins are soft, tender, and filled with tangy pieces of rhubarb in every bite. The muffin batter is lightly sweet and perfectly balanced so the natural tartness of the rhubarb shines through, and the cinnamon streusel topping adds the perfect buttery crunch that makes these muffins feel like something you’d find in your favourite bakery.
Baking with rhubarb always feels special because its season is so short. When the vibrant red stalks start appearing at markets and in the garden, muffins like these are one of the easiest ways to enjoy them. Whether you’re baking with freshly chopped rhubarb in the spring or using frozen rhubarb from the freezer later in the year, these muffins are super simple, reliable, and perfect for breakfast, snacks, or sharing!
This Rhubarb Muffin recipe makes consistently soft, flavourful muffins because it balances the tartness of rhubarb with a tender, sweet muffin batter.
Rhubarb naturally contains a lot of moisture and acidity. During baking, that acidity helps activate the baking powder, giving the muffins lift and helping them bake up light instead of dense. At the same time, the rhubarb softens and releases some of its juices, creating little pockets of bright flavour throughout the muffins.
The batter is made with oil, which also plays a role in the texture of the muffins. Oil keeps muffins moist and soft even after they’ve cooled, which makes them ideal for make-ahead breakfasts or snacks.
The streusel topping adds another layer of texture and flavour. As the muffins bake, the butter melts and the sugar caramelizes slightly, forming a crisp crumb on top that contrasts beautifully with the soft interior.
It’s a simple formula, but the combination of tart rhubarb, tender muffin crumb, and crunchy topping is what makes these muffins so irresistible!
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!
Fresh rhubarb holds its shape better during baking and gives the muffins the best texture.
If using frozen rhubarb, thaw it completely and gently drain excess liquid so the batter doesn’t become too wet.
Smaller pieces distribute more evenly and soften nicely in the oven. Smaller pieces give the muffins a more consistent texture.
Mix only until the dry ingredients are incorporated. Over-mixing can create dense muffins.
Too much flour is one of the most common reasons muffins turn out dry. Spoon flour into the measuring cup and level it off.
Cold butter creates those crumbly clusters that make streusel toppings so delicious.
Start checking the muffins a few minutes before the baking time ends to avoid overbaking.
Time needed: 35 minutes
- Prepare the rhubarb.
Wash the rhubarb stalks and cut them into small, evenly sized pieces so they distribute evenly in the batter. If you’re using frozen rhubarb, be sure to let it thaw and drain it well before using.
- Mix the wet ingredients.
Whisk the eggs, milk, and oil together until smooth. This mixture forms the base of the batter and helps create a soft muffin texture.
- Combine the dry ingredients.
In a separate bowl, stir together the flour, sugar, baking powder, salt, and cinnamon so the leavening and spices are evenly distributed.
- Bring the batter together by hand.
Add the wet ingredients to the dry ingredients and stir gently just until combined. Fold in the chopped rhubarb at the end.
- Make the streusel.
Mix flour, sugar, cinnamon, and cold butter together until the mixture forms small crumbs.
- Fill the muffin cups.
Divide the batter evenly between the muffin liners and sprinkle the streusel over each one.
- Bake until golden.
Bake until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
- Add strawberries. Replacing some of the rhubarb with chopped strawberries creates a classic sweet-tart flavour combination.
- Add citrus zest. A little lemon or orange zest brightens the muffins and complements the rhubarb.
- Make them whole wheat. Substitute up to half the flour with whole wheat flour for a slightly heartier muffin.
- Add nuts. Chopped walnuts or pecans add crunch and pair nicely with the tangy rhubarb.
- Make mini muffins. Reduce the baking time and check them frequently as they bake faster than standard muffins.
- Reduce the streusel. If you prefer a lighter topping, make a half-recipe of the streusel and sprinkle a smaller amount over each muffin.
- Room temperature: Store muffins loosely covered for up to two days.
- Freezer: Wrap muffins individually or store them in a large container with layers of wax paper or parchment paper between them and freeze for up to three months.
- Reheating: Warm briefly in the microwave or oven if you prefer them warm.
Can I use frozen rhubarb?
Yes. Thaw it completely first and drain off any excess liquid before adding it to the batter.
Do I need to peel rhubarb?
No. The outer layer softens during baking and adds colour to the muffins.
Why did my muffins turn out dense?
Dense muffins usually result from over-mixing the batter or adding too much flour.
Can I make these muffins less sweet?
You can reduce the sugar slightly, but remember rhubarb is naturally very tart, so it’s important you don’t reduce the sugar too much.
Can I make these ahead of time?
Yes. These muffins store well and freeze nicely for later.
Why did my streusel topping melt?
If the butter is too warm, the topping may melt into the batter. This can also happen if you use too much butter. Measuring the butter properly and starting with cold butter helps keep the crumb texture.
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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°F (175°C) 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°F (175°C) 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 2 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.
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I made a dozen large muffins and baked the remaining dough like a cake. Delicious.
Thanks for your comment Karen!🙂
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 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!🙂
just love these muffins. so moist & tasty
Thank you Anne! We love them too!!
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!
Excellent huge muffins Will make 18 next time .Love this recipe.
I’m so glad you love the recipe!! 🙂
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?
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.
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 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! 🙂
Do I need to thaw the rhubarb first?
For this recipe we recommend fresh rhubarb.
I have frozen rhubarb, will that work?
Yes! I use frozen rhubarb in these muffins all the time 🙂
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! 🙂
Would this work with frozen rhubarb?
Yes!
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.
Excellent…..very easy and extremely tasty …..thank you
Thanks so much Lucy!!🙂
Love that streusel!
I know, I love streusel too!🙂
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!
Hi, I’m missing the part that says anything about the butter being melted. The recipe above calls for cold butter. Help! 😉
We were just clarifying the melted butter, butter melted situation, however this recipe indeed calls for cold butter.
I found that both the batter and the topping were far too liquid – more like a cake than a muffin.
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
Easy, delicious and quick!
Thanks Linda! Glad you like the recipe!
Excellent recipe …everyone that one loved them !!