Rhubarb Streusel Muffins are the ultimate way to celebrate spring mornings, combining tart bursts of fresh rhubarb with a buttery cinnamon streusel that takes each bite to pure comfort. The contrast of tangy fruit and sweet, crumbly topping is simply irresistible, and these muffins turn any breakfast or snack into something special. Whether you have a backyard rhubarb patch or snagged a bundle at the market, these muffins just might become your new seasonal tradition.

Rhubarb Streusel Muffins Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples and fresh rhubarb come together for a treat that’s tender, golden-topped, and bursting with flavor. Each ingredient brings something essential—richness, structure, or that signature zip from the rhubarb—so don’t skip a single one!

All-purpose flour: This creates a soft, sturdy base that lets the rhubarb and streusel shine.
Granulated sugar: Sweetens the muffins and balances the rhubarb’s tartness.
Light brown sugar (packed): Adds warmth, moisture, and that signature caramel hint.
Baking soda & baking powder: Make the muffins light and fluffy—essential for that bakery-style rise.
Salt: Enhances all the other flavors and keeps things from tasting flat.
Ground cinnamon: Brings gentle spice to both the muffin batter and streusel topping.
Unsalted butter (melted and cooled): Provides rich flavor and a tender crumb.
Buttermilk: Gives extra tang and moistness—plain yogurt works in a pinch, too!
Large eggs: Bind everything together and add structure.
Vanilla extract: Lends sweet depth and rounds out the tart rhubarb.
Chopped fresh rhubarb: The star ingredient! Adds color, tartness, and a pop of spring.
For the streusel topping:
- All-purpose flour: Helps create the perfect crumbly texture.
- Brown sugar: Deep, sweet flavor that browns beautifully on top.
- Cinnamon: Invites you in with warmth and spice.
- Cold unsalted butter: Keeps the streusel crumbly and melt-in-your-mouth delicious.

How to Make Rhubarb Streusel Muffins

Step 1: Prep Your Oven and Muffin Tin

Begin by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners. If you don’t have liners, a light spray of nonstick cooking spray does the trick—just don’t skip this step or you’ll lose precious muffin tops!

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and ground cinnamon. This even distribution means every muffin rises just right and each bite is packed with the perfect blend of sweet, spice, and structure.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the melted and cooled butter, buttermilk, eggs, and vanilla extract until smooth and well combined. The mixture should look creamy and uniform, setting you up for muffins with a moist, rich crumb.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with your dry mixture. Gently stir with a spatula or spoon, just until the batter is combined—no need to overmix (a few streaks of flour are okay). Now, carefully fold in the chopped fresh rhubarb, trying not to break up the pieces too much. This ensures every muffin is dotted with vibrant, juicy bursts of rhubarb.

Step 5: Fill the Muffin Cups

Evenly divide your batter among the 12 prepared muffin cups. Give your muffin tin a little tap on the counter to settle the batter and help release any large air bubbles. If you want tall muffin tops, fill the wells almost to the brim!

Step 6: Make the Streusel Topping

In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Add the cold, cubed butter, then use a pastry cutter, fork, or even your fingers to work it in until the mixture is crumbly and resembles coarse sand. Generously sprinkle the streusel over each muffin, mounding it a little in the center for maximum crunchy bites.

Step 7: Bake and Cool

Slide the muffin tin into your preheated oven and bake for 20 to 24 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Once done, cool the muffins in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. The aroma will be irresistible, but the texture is perfect when they’re just barely warm.

How to Serve Rhubarb Streusel Muffins

Garnishes

For an extra bakery-style flourish, dust the cooled muffins with a light sprinkle of powdered sugar just before serving, or tuck a paper-thin slice of fresh rhubarb into the top. If you’re feeling fancy, a tiny dollop of whipped cream (or vanilla yogurt for breakfast) is both elegant and delicious.

Side Dishes

These Rhubarb Streusel Muffins pair beautifully with a plate of fresh berries, a bowl of Greek yogurt, or a crisp fruit salad for an easy brunch. For a true cozy breakfast, serve them with piping hot coffee or your favorite tea to let the tart-sweet flavors really shine.

Creative Ways to Present

If you’re gifting muffins or putting together a spring brunch spread, arrange them on a rustic wooden platter with a few rhubarb leaves for color. Or, try serving individual muffins in parchment wrappers tied with a bit of kitchen twine—everyone loves a little extra charm with their treat!

Make Ahead and Storage

Storing Leftovers

Any leftover Rhubarb Streusel Muffins will keep well at room temperature for up to two days. Store them in an airtight container to keep them moist and prevent that precious streusel topping from going soft. You can also pop them in the fridge to extend their life to about four days, though be sure to let them come to room temperature before enjoying.

Freezing

These muffins freeze beautifully, making them a great grab-and-go breakfast. Once completely cooled, wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh and delicious for up to three months—perfect for whenever a muffin craving strikes!

Reheating

To enjoy a warm muffin, simply microwave it for 15–20 seconds straight from the fridge, or about 30 seconds from frozen. For an oven-fresh texture, reheat muffins in a 300°F oven for 8–10 minutes. The streusel will crisp right back up, and your kitchen will smell heavenly all over again.

FAQs

Can I use frozen rhubarb in Rhubarb Streusel Muffins?

Yes, frozen rhubarb works well! You don’t even need to thaw it first, but just toss the frozen pieces with a teaspoon of flour to help prevent excess moisture in the batter.

What can I substitute for buttermilk?

If you don’t have buttermilk, plain yogurt (thinned with a splash of milk if needed) or even sour cream will do. You can also make your own buttermilk by mixing a teaspoon of lemon juice or vinegar into a cup of milk and letting it sit for a few minutes.

How do I know when the muffins are fully baked?

The best test is to insert a toothpick into the center of a muffin—it should come out clean or with just a crumb or two attached. The muffin tops should be golden and spring back lightly when touched.

Can I add nuts or other fruits to Rhubarb Streusel Muffins?

Absolutely! Chopped toasted pecans or walnuts add crunch, while a handful of berries (like strawberries) pairs deliciously with rhubarb. Just keep the total amount of add-ins moderate so the muffins don’t become too dense.

Why is my streusel topping sinking?

If the streusel is sinking, the batter may be too thin or you might be pressing the topping in too firmly. Try gently piling the streusel on top so it stays put while the muffins bake.

Final Thoughts

There’s a special delight in baking up a batch of Rhubarb Streusel Muffins and sharing them with friends or enjoying one in a sunny kitchen nook. Every bite is a burst of spring—tangy, sweet, and impossibly cozy. Give this recipe a try and you’ll see why it’s a staple in my kitchen when rhubarb season rolls around!

Rhubarb Streusel Muffins Recipe

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4.9 from 25 reviews

Author: admin
Total Time: 37 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Rhubarb Streusel Muffins are a delightful treat with a perfect balance of sweet and tangy flavors. The tender muffin base is studded with chunks of fresh rhubarb and topped with a buttery cinnamon streusel for a crunchy finish.

Ingredients

Scale

Muffin Batter:

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter (melted and cooled)
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chopped fresh rhubarb

Streusel Topping:

1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons cold unsalted butter (cut into small pieces)

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Instructions

Preheat the oven: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
Combine wet ingredients: In another bowl, whisk melted butter, buttermilk, eggs, and vanilla until smooth.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in chopped rhubarb.
Add batter to muffin cups: Divide the batter evenly among the muffin cups.
Prepare streusel: To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until crumbly.
Top muffins: Sprinkle the streusel evenly over each muffin.
Bake: Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean.
Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.