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Best Rhubarb Muffins Recipe

These deliciously moist rhubarb muffins are packed with vibrant tangy rhubarb chunks, in a slightly sweetened fluffy muffin crumb, and a heavenly cinnamon streusel topping. They’re perfect as is, with no need for butter or jam. Don’t miss out on what could be your new favorite treat—they truly are the best rhubarb muffins recipe.

3 Rhubarb muffins with a cinnamon streusel topping on a wood cake stand with sliced rhubarb

These muffins are the perfect addition to any brunch or breakfast potluck. If you love Rhubarb, be sure to check out our Rhubarb Coffee Cake, Strawberry Rhubarb Pie, and Rhubarb Syrup.

It is no secret that I love Rhubarb. I eagerly await rhubarb season each year so I can make all kinds of delicious tangy recipes from Rhubarb Jam, to Rhubarb dump cake and even a chocolate rhubarb cake!

I have so many treasured memories of baking rhubarb treats with my mom year after year, but one thing we never tried was making rhubarb muffins. Since my kids love making peanut butter muffins together, I figured why not give rhubarb muffins a try? And it did not disappoint!

two rhubarb muffins on a wood surface, one muffin is cut open displaying the light fluffy interior texture of the muffin and pockets of rhubarb bites.

These easy muffins are seriously the best and leave everyone craving for more! They are fun to bake together as a family or just on your own and freeze the extras for quick on-the-go breakfasts down the road.

🥚 Rhubarb Muffin Ingredients & Substitutions

Rhubarb muffin Ingredients in white bowls arranged on a white background

Room Temperature Ingredients:  For the best results, ensure your muffin batter ingredients, specifically eggs, oil, and buttermilk are at room temperature.

Buttermilk: Buttermilk helps gives the muffins a lighter and softer texture. And the tang helps to balance out the sweetness. If you don’t have buttermilk on hand and you are in a pinch, you can substitute for regular milk. It will alter the texture and flavor slightly, but you will still end up with a delicious rhubarb muffin.

Extra Light Olive Oil: several years ago we removed processed vegetable oils from our diet for personal health reasons. But most baking recipes still call for vegetable oil because it offers a light texture, disperses easily into the batter, and is mild enough that it doesn’t compete with the flavor. Through years of experimenting, I found that using Extra light virgin olive oil works just as well, offering that light fluffy and moist texture, and it doesn’t alter the taste. But you can substitute for your favorite light-tasting oil that you have in your home.

Flour: Most commonly I use all-purpose flour. But I have also found great success using Kamut flour. Kamut flour is a non-GMO natural wheat flour that is high in protein and easier on the stomach than regular gluten flour. It has a ratio of 3/4 cup kamut to 1 cup of regular flour. But if you use the correct measurement, it turned out fantastic and I found several people who have a sensitivity to regular flour can enjoy these muffins when made with kamut flour.

Sugar: I use a combination of both white and brown sugar for this recipe. Originally my mom’s muffin recipes calls for white sugar. But using half white and half brown sugar adds a rich, caramel-like flavor that blends well with the cinnamon topping and nicely balances the tartness of the rhubarb.

Rhubarb: Idealing I love to use fresh rhubarb. I like to dice my rhubarb pieces to about the size of a blueberry. But if you prefer large chunks of rhubarb, you can simply slice them into 1/4-1/2 inch chunks. You can also use Frozen Rhubarb. No need to thaw before baking. Just toss in the individualized frozen rhubarb pieces. If you prefer a Strawberry and Rhubarb combination – check out our Strawberry Rhubarb muffins. They are slightly different catering to the perfect flavor pairing of strawberries and rhubarb.

Cinnamon Topping: When mixing the crumb topping, the butter should be slightly softened so that it is pliable but not as soft as you would when spreading it over a slice of bread. You can make ahead the crumble a few days in advance. Once you have it mixed, store it in an airtight container in the refrigerator for up to 4-5 days

two rhubarb muffins on a grey table cloth surrounded by fresh rhubarb

👩🏻‍🍳 Best Rhubarb Streusel Muffins

Watch the video where I guide you through every step of this easy recipe. Having a visual can be incredibly helpful. You can find our complete collection of recipe videos on YouTube or right here on our website alongside their corresponding recipes.

Prep Ahead: Preheat the oven to 425 Degrees. Grease your muffin pan or insert your muffin liners.

Wet Ingredients: In a large mixing bowl beat together the eggs, buttermilk, extra light olive oil, and vanilla. Set aside.

Dry Ingredients: In a separate mixing bowl sift together the flour, white sugar, brown sugar, baking powder, and salt.

Combine Wet and Dry Ingredients: Pour the egg and milk mixture into the flour mixture and gently fold together until all the flour is absorbed and mixed in.

The Batter should be slightly lumpy. Do not overmix.

Overhead view of Rhubarb Muffin Batter mixed
Rhubarb Muffin Batter clinging to a blue rubber spatula to show the batter texture

Fold In the Rhubarb: Pour in the rhubarb and gently fold it into the batter. Make sure not to overmix. You simply want the rhubarb evenly distributed throughout the muffin batter.

Diced Rhubarb poured on top of the muffin batter in a silver mixing bowl

Fill the Muffin Tins: Scoop the batter into the muffin tins, filling them 3/4 full. If you overfill them, they will develop an enormous muffin top and become difficult to remove from the pan after baking.

Streusel Topping: In a small mixing bowl combine the softened butter, cinnamon and sugar. Mix with a fork until it is well combined and you develop a cinnamon butter crumble texture. Sprinkle the top of each muffin with about 1-2 teaspoons of the cinnamon topping before baking.

Silver muffin tin filled with muffin batter and streusel topping on top ready to go into the oven.

Bake: You will bake the muffins at 425 for the first five minutes. This extra high heat at the beginning of the bake helps to activate the rising agent and helps the muffins to fluff with a lighter texture and a rounded dome. After 5 minutes reduce the temperature to 350 and continue to bake for an additional 10-15 minutes or until they are golden brown and an inserted toothpick removes clean.

Cooling: Remove the muffins from the oven and allow them to cool in the muffin tin for about 2-3 minutes. If you try to remove them too early they will crumble. If you wait too long they will be soggy.

Baked Rhubarb Muffin on an old fashioned tin muffin liner next to chopped rhubarb

🫙 How to Store Rhubarb Muffins

Room Temperature: Allow the muffins to fully cool. Place them in an airtight container or seal them in a plastic bag to maintain moisture and prevent drying out. Kept in a cool, dry place away from direct sunlight, the muffins will stay fresh for about 2-3 days.

Refrigerator: For longer storage, store leftover muffins in a sealed plastic bag or airtight container in the refrigerator. They’ll stay fresh for up to 5 days. Reheat quickly with a 10-second microwave zap, or let them come to room temperature naturally in about 15 minutes.

Freezer: To freeze leftover muffins, let them cool completely first. Pack them closely (but gently!) in a freezer-safe, sealable bag or airtight container. Squeeze out as much air as possible. Label with the date and “Rhubarb Muffins” for future enjoyment! Rhubarb muffins can be stored in the freezer for up to 3 months, and can be thawed at room temperature overnight or warmed slightly in the microwave or oven when ready to eat.

twoo rhubarb muffins next to old fashioned tin muffin liners and fresh chopped rhubarb on a wooden surface

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Yield: 18 Medium Muffins

Best Rhubarb Muffins Recipe

3 Rhubarb muffins with a cinnamon streusel topping on a wood cake stand with sliced rhubarb

These easy rhubarb muffins strike the perfect balance with a light, fluffy texture and moist crumb. Each bite offers a delightful contrast of slightly sweet muffin paired with tangy, tart rhubarb that your whole family will adore. Ideal for breakfast, brunch, a snack, or dessert, these muffins are a breeze to whip up and even easier to freeze for future enjoyment. Don't miss out on what could be your new favorite treat—they truly are the best rhubarb muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Rhubarb Muffin Batter

  • 2 eggs
  • 1 Cup Buttermilk
  • 1/2 Cup Extra Light Virgin Olive Oil
  • 1 Teaspoon Pure Vanilla Extract
  • 3 Cups All Purpose Flour
  • 3/4 Cup White Granulated Sugar
  • 3/4 Cup Light Brown Sugar
  • 4 Teaspoons Baking Powder
  • 1 Teaspoon Sea Salt (fine ground)
  • 3 cups diced Rhubarb (fresh or frozen- do not thaw frozen rhubarb)

Cinnamon Streusel Topping

  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Cinnamon
  • 1 Tablespoon Butter

Instructions

Rhubarb Muffin Batter

  • Preheat the oven to 425 Degrees. Grease your muffin pan or line your muffin tin with muffin liners.
  • In a large mixing bowl beat together the eggs, buttermilk, and extra light olive oil. Set aside.
  • In a separate mixing bowl sift together the flour, white sugar, brown sugar, baking powder, and salt.
  • Pour the egg and milk mixture into the flour mixture and gently fold together until all the flour is absorbed and mixed in. The Batter should be slightly lumpy. Do not overmix.
  • Pour in the rhubarb and gently fold it into the batter. Make sure not to overmix.
  • Scoop the batter into the muffin tins, filling them 3/4 full. Set aside while you make the cinnamon Streusel topping.

Cinnamon Streusel Topping

  • In a small mixing bowl combine the softened butter, cinnamon and sugar.
  • Mix with a fork until it is well combined and you develop a cinnamon butter crumble texture.
  • Sprinkle the top of each muffin with about 1-2 teaspoons of the cinnamon topping before baking.

Baking

  • Bake the muffins at 425 for 5 minutes. Reduce the temperature to 350 degrees F. and bake for an additional 10-15 minutes or until they are golden brown and an inserted toothpick removes clean.
  • Remove the muffin tin from the oven and allow to cool 2 minutes.
  • Remove the muffins from the tin and allow to finish cooling on a wire wrack.

Notes

Read the full Recipe post above to see why specific ingredients were selected, how these ingredients interact for the best rhubarb muffins when baked, and possible ingredient substitutions.

**If Substituting Kamut Flour: use 2 1/4 Cups Kamut flour instead of 3 cups all-purpose flour.

**This recipe makes approximately 18 medium-sized muffins. However, this can vary based on the size of your muffin tin and how full you fill each muffin. If you fill the muffin tins full it will make approximately 13.

Key Tips:

  • Do not overmix, the batter should be slightly lumpy
  • Fill muffin wells 2/3-3/4 full. Do not overfill or they will crumble apart when you try to remove them from the pan.
  • Do not overbake - remove once the muffins are golden and a toothpick inserted into the center comes out clean.
  • Baking at the higher temperature for the first 5 minutes activates the rising agents allowing for a lighter fluffier texture and rounded top.
  • Allow the muffins to cool 2 minutes in the pan before removing them. If you try to remove them too early they will crumble. If you wait too long they will be soggy on the bottom.

How to Store:

Allow muffins to fully cool. Place them in an airtight container. Store at room temperature for 1-2 days, Up to 5 days in the refrigerator, or 3 months in the freezer. Allow to thaw at room temperature overnight before enjoying.

Nutrition Information:

Yield:

18

Serving Size:

1 muffin

Amount Per Serving: Calories: 289Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 268mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.

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