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As kids, we used to dip stalks of fresh rhubarb from my Grandma Mary’s garden into bowls of sugar. I still love rhubarb just as much, and it’s great in muffins!
These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.
These Rhubarb Muffins Are Perfect for Summer Because…
- They’re the perfect balance between sweet and tart.
- The recipe is easy to make.
- These muffins are moist and delicious.
- You can make these with an optional streusel topping. It gives the muffins an extra crunch and some added sweetness.
Ingredients for Rhubarb Muffins
Rhubarb: When picking rhubarb, look for medium-sized, firm, and crisp stalks that snap easily when bent. Rhubarb can range in color and sweetness—opt for redder stalks for a sweeter taste or greener ones for a more tart flavor.
Greek Yogurt: I use vanilla Greek yogurt as the creaminess adds moisture to these muffins. You can replace it with regular Greek yogurt or sour cream.
Butter: This recipe uses melted butter for the best flavor, it can be replaced with an equal amount of vegetable oil.
Dry Ingredients: This recipe calls for all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavor, the sugar adds sweetness, and the baking powder helps the muffins rise.
Struesel Topping (optional): Rhubarb is tart, so adding a streusel topping adds sweetness. Get creative; stir in nuts, coconut, or even oats, and sprinkle over muffins.
How to Make Rhubarb Muffins
- In a large bowl, combine all the dry ingredients (recipe below). In a separate medium bowl, combine the wet ingredients.
- Create a well in the center of the flour mixture and pour in the wet ingredients. Stirring until mostly moistened.
- Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
- Bake until a toothpick comes out clean.
How Long Do Muffins Last?
Like most baked goods, this rhubarb muffin recipe tastes best served warm and fresh from the oven.
Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to 2 days at room temperature or a week in the refrigerator. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing.
Freezer: Rhubarb crisp muffins can be frozen for up to 4 months. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds in the microwave.
Extra Rhubarb?
Did your family love these Rhubarb Muffins? Leave us a rating and a comment below!
Rhubarb Muffins
Ingredients
- 2 cups rhubarb chopped
- 1 ¾ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg beaten
- ½ cup milk
- ½ cup vanilla Greek yogurt
- ¼ cup butter melted, or vegetable oil
- 2 teaspoons vanilla extract
- streusel topping recipe in notes
Instructions
- Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
- Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
- In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
- Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
- Stir just until moistened. Do not overmix.
- Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.
- Bake for 16 to 19 minutes or until a toothpick comes out clean.
- Remove from muffin pan and cool completely on a baking rack.
Notes
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½ tablespoons softened butter, and ¼ teaspoon cinnamon.
- 2 tablespoons pecans, walnuts, or chopped almonds can be added to the topping if desired
- do not overmix the batter
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Muffins
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Easiest one I found! I subbed in Splenda for 1/2 of the sugar. Left out the topping and they were still excellent!
I just made these and I substituted sour cream instead of yogurt and instead of egg I used chia seeds; 1 tbsp of chia seed and 3 tablespoons of water. I just let it soak on the counter for about 5 minutes. They are moist and delicious! Highly recommend!
Super delicious. My go-to rhubarb muffin recipe.
I made these last week but they were gummy inside so I reduced the Greek yogurt to 1/4 cup.
I also increased the salt to 1/2 tsp. because I used oil.
Thanks for the recipe.
I have a large rhubarb patch.
That sounds delicious, Lois!
Can you grease the muffin pan instead of using muffin liners?
Eva, yes you can grease the muffin pan.
Can you use butter in the muffin pan instead of muffin liners?
Eva, yes you can use butter instead of liners.