Rhubarb season has officially arrived—and we’re here for it! There’s something irresistible about those ruby-red stalks and their unique, tart flavor. These rhubarb muffins with a buttery streusel topping are our ode to spring mornings, cozy coffee breaks, and slow weekend baking.
If you’re craving an easy rhubarb muffin recipe with streusel, this one is fluffy, fruity, and completely comforting.
Rhubarb: The Star of the Season
We absolutely love the bold, tangy pop that rhubarb brings to baked goods. It balances out sweetness and gives muffins that juicy surprise in every bite.
Whether you’re a seasoned rhubarb lover or just curious, this is a beginner-friendly rhubarb muffin recipe that delivers major flavor.
Streusel Topping = Instant Bakery Vibes
Let’s be honest—everything tastes better with streusel. That golden, crumbly layer adds texture, sweetness, and makes these muffins feel like they came straight from a fancy bakery.
For a rhubarb muffin with crunchy crumb topping, this recipe hits all the right notes: soft center, crisp top, irresistible aroma.
Perfect Texture, Every Time
These muffins are light, tender, and moist, thanks to just the right balance of wet and dry ingredients. No dry muffin disasters here!
This foolproof muffin recipe with fresh rhubarb is easy enough for weekday baking but impressive enough for guests.
Vegan-Friendly and Simple to Adapt
We keep it plant-based without sacrificing flavor or texture. These vegan rhubarb muffins with streusel use common ingredients and are easy to tweak for gluten-free or nut-free diets.
Trust us—no one will miss the dairy or eggs in these fluffy, tangy bites of joy.
Bake Now, Enjoy All Week
Make a batch on Sunday and enjoy a soft, spiced muffin every morning with your coffee. Or freeze half and save them for a rainy day.
If you’re after a meal prep muffin recipe with rhubarb and crumb topping, this one’s got your back.
Muffin Hack Alert!
Add a touch of orange zest or swap in cardamom for a twist on the classic cinnamon streusel.
A Muffin That Tastes Like Spring
There’s something magical about baking with rhubarb. It brings brightness, color, and a little nostalgia to your kitchen. These homemade rhubarb streusel muffins are the perfect bite of spring sweetness—with just enough tart to keep things interesting.
Whether you’re baking for brunch, snacks, or just because, these muffins are here to make your day better.
Ingredients
Muffin Ingredients:
- 1 1/2 cups all-purpose flour for a tender crumb
- 3/4 cup granulated sugar for sweetness
- 1/2 tsp baking soda for lift
- 1/2 tsp salt to enhance flavors
- 1/3 cup vegetable oil for moisture
- 1 large egg room temperature, for structure
- 1/2 cup buttermilk for tanginess and tender texture
- 1 tsp vanilla extract for aromatic depth
- 1 1/2 cups fresh rhubarb finely diced, for a tart contrast
Streusel Topping Ingredients:
- 1/2 cup brown sugar for a rich, molasses-like sweetness
- 1/4 cup all-purpose flour for body
- 2 tsp ground cinnamon for warmth
- 2 tbsp unsalted butter melted, for richness
Instructions
- Prep: Line a muffin tin with paper liners. Preheat your oven to 350°F (175°C).
- Streusel Topping: In a small bowl, mix together the brown sugar, flour and cinnamon. Pour in the melted butter and mix until the mixture resembles coarse crumbs. Set aside.
- Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda and salt.
- Wet Ingredients: In another bowl, combine the vegetable oil, egg, buttermilk and vanilla extract. Whisk until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir until just combined and moistened, being careful not to overmix.
- Add Rhubarb: Fold in the diced rhubarb gently into the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Add Topping: Sprinkle the prepared streusel topping over each muffin batter.
- Bake: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Avoid Overmixing: When combining wet and dry ingredients, stir until just combined. Overmixing the batter can develop the gluten in the flour, leading to dense and chewy muffins rather than light and fluffy ones.
- Streusel Topping: For the best streusel texture, use cold butter cut into small pieces rather than melted butter. Work the butter into the dry ingredients using your fingertips or a fork until the mixture resembles coarse crumbs.
Frequently Asked Questions About Our Rhubarb Muffins with Streusel Topping
🍓 What’s special about rhubarb in muffins?
Rhubarb adds a unique tartness that complements the sweet muffin base and crunchy streusel topping, giving every bite a bright, balanced flavor.
🌾 Can I use frozen rhubarb instead of fresh?
Yes! Thaw it first and drain excess moisture to prevent the batter from becoming soggy. You may need to add a bit more flour to keep the right consistency.
🧂 How do I balance the tartness of rhubarb?
The streusel topping helps balance the sour notes, and a touch of additional sugar in the batter can also soften the tang. Taste your rhubarb and adjust sweetness accordingly.
🥄 What makes a good streusel topping?
A classic combo of cold butter, brown sugar, flour, and optional oats or spices (like cinnamon) creates a sweet-toasty crunch that contrasts beautifully with the soft muffins.
🥗 Can I make them vegan or gluten-free?
Absolutely—use plant-based milk and butter to make them vegan. For gluten-free muffins, swap in a suitable flour blend and gluten-free oats in the topping.
🔥 How do I avoid soggy muffins?
Drain excess moisture from the rhubarb and fold it in gently so it doesn’t bleed too much throughout the batter. Also, don’t overmix once the dry ingredients are added.
⏲️ How long and at what temperature should I bake them?
Bake at around 180°C (350°F) for 20–25 minutes, or until a toothpick comes out clean. The streusel should be golden and crisp.
🧊 How should I store leftovers?
Store at room temperature in an airtight container for 2–3 days. For longer storage, freeze unbaked muffins up to 3 months or baked ones for up to a month; thaw before enjoying.
A delightfully rustic treat—tangy, soft muffins with a crisp streusel crown. Perfect for brunch or an afternoon pick-me-up!