If you’re a fan of sweet and tangy flavors, these rhubarb muffins are a must-try! The tartness of the rhubarb pairs beautifully with the sweetness of brown sugar and a crunchy streusel topping, making them a perfect treat for breakfast, brunch, or an afternoon snack.
This recipe is perfect for you if you grow rhubarb in your garden or if you’ve just found rhubarb at your local farmer’s market! This is an easy and delicious way to make the most out of rhubarb.
Ingredients You’ll Need For Rhubarb Muffins
For the Muffins:
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups diced rhubarb
- ½ cup chopped walnuts
For the Streusel Topping:
- ⅓ cup white sugar
- 1 tablespoon melted butter
- 1 teaspoon ground cinnamon
Kitchen Equipment Needed
Before you start, gather the following kitchen tools: 
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin tin
- Muffin liners (optional)
- Cooling rack
How to Make Rhubarb Muffins (Step-by-Step Guide)
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). This ensures the muffins bake evenly and rise properly. Line a muffin tin with paper liners or lightly grease it with butter or cooking spray to prevent sticking. If using liners, they make for easier cleanup and give the muffins a professional bakery-style look.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Make sure to evenly distribute the baking soda and baking powder throughout the flour. This helps ensure the muffins rise uniformly. Whisking also aerates the mixture, leading to a lighter texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together:
- Brown sugar
- Buttermilk
- Vegetable oil
- Egg
- Vanilla extract
Whisk until smooth and well combined. The mixture should look creamy and slightly frothy. If you notice the oil separating, keep whisking until fully incorporated. Tip: If your brown sugar has lumps, break them up with your fingers before adding to avoid uneven sweetness in the muffins.
Step 4: Combine the Wet and Dry Ingredients
Gradually pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together. Do not overmix! Overmixing can cause the muffins to become dense and tough instead of soft and fluffy.
The batter should look slightly lumpy but without visible dry flour streaks. If you overmix, you’ll start developing the gluten in the flour, which leads to chewy muffins instead of tender ones.
Step 5: Fold in the Rhubarb and Walnuts
- Gently fold in the diced rhubarb and chopped walnuts with a spatula.
- Distribute them evenly throughout the batter so every muffin has a good mix of tart rhubarb and nutty crunch.
- If using frozen rhubarb, make sure it is fully thawed and patted dry with a paper towel to avoid excess moisture that could make the batter too wet.
The batter at this stage should be thick and slightly chunky, but not runny.
Step 6: Prepare the Streusel Topping
In a small bowl, mix:
- White sugar
- Melted butter
- Ground cinnamon
Use a fork to mix until it forms a crumbly, sand-like texture. This will give the muffins a crispy, sweet topping once baked.
Step 7: Fill the Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows space for the muffins to rise without overflowing.
Sprinkle a generous amount of streusel topping over each muffin. Don’t press it down—letting it sit on top ensures a beautiful golden-brown finish.
Step 8: Bake
Place the muffin tin in the center rack of your preheated oven. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
What to Look For:
- The muffins should have a golden-brown top.
- They will rise and form a gentle dome.
- You might see cracks on top, which is normal.
Avoid opening the oven door too often while baking, as this can cause the muffins to collapse due to temperature fluctuations.
Step 9: Cool and Enjoy
- Remove the muffins from the oven and let them cool in the tin for 5 minutes. This helps them set up before removing them.
- Transfer them to a wire rack to cool completely. Cooling on a rack prevents soggy bottoms by allowing air to circulate.
Enjoy them warm with butter, or let them cool completely for a firmer texture!
Variations and Customizations
1. Rhubarb Strawberry Muffins
- Replace ½ cup of rhubarb with ½ cup diced fresh strawberries.
- Follow the same steps, but be gentle when folding in the strawberries to avoid crushing them.
2. Cinnamon Sugar Rhubarb Muffins
- Add 1 teaspoon cinnamon to the dry ingredients.
- Double the streusel topping for an extra crunchy cinnamon flavor.
3. Vegan Rhubarb Muffins
- Replace the egg with 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 min).
- Swap buttermilk for almond milk + 1 tsp apple cider vinegar.
- Use coconut oil or another plant-based oil instead of vegetable oil.
4. Gluten-Free Rhubarb Muffins
- Replace all-purpose flour with 2 ½ cups gluten-free all-purpose flour blend.
- Add ½ teaspoon xanthan gum if your flour blend doesn’t already include it.
5. Rhubarb Almond Muffins
- Substitute walnuts with ½ cup slivered almonds.
- Add ½ teaspoon almond extract for a richer flavor.
6. Chocolate Chip Rhubarb Muffins
- Replace walnuts with ½ cup mini chocolate chips.
- Reduce brown sugar by ¼ cup to balance the sweetness.
Enjoy this delicious rhubarb muffin recipe! If you loved it, be sure to share it with your friends and subscribe to our blog for more tasty recipes. Happy baking!
