Rhubarb Streusel Muffins
Why I Chose to Make This Dish
There’s something magical about the combination of tart rhubarb and a sweet, buttery streusel topping. When I think of comforting baked goods, these Rhubarb Streusel Muffins always come to mind. They’re the perfect treat for when you want something that’s not overly sweet, yet still indulgent enough to feel special.
I first made these when I found myself with an abundance of rhubarb, and ever since, my family has been obsessed. The muffins are moist and tender, with a crumbly, sweet streusel that complements the tangy rhubarb perfectly. Whether you enjoy them with a warm cup of coffee in the morning or as a delightful snack, these muffins have a way of brightening up any day.
Questions I Often Get Asked About This Recipe
Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can! Just make sure to thaw it and drain any excess liquid before using it in the recipe to prevent the muffins from getting too soggy.
Q: Can I make these muffins gluten-free?
A: Absolutely! Substitute the all-purpose flour with a good quality gluten-free flour blend, and you should get a similar texture and taste.
Q: Can I use other fruits instead of rhubarb?
A: Yes, strawberries, raspberries, or even diced apples make a great alternative if you don’t have rhubarb on hand. Just keep in mind that the sweetness level may change, so you might want to adjust the sugar accordingly.
Q: How do I store these muffins?
A: Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just let them come to room temperature before enjoying.
Q: What if I don’t have a muffin tin?
A: No worries! You can use ramekins or even bake the batter in a small loaf pan—just be sure to adjust the baking time accordingly.
What You Need to Make Rhubarb Streusel Muffins
- For the Muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh rhubarb, diced
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cold butter, cubed
How to Make Rhubarb Streusel Muffins
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Make the Streusel: In a small bowl, combine the flour, brown sugar, and granulated sugar for the streusel. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Make the Batter: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the diced rhubarb.
- Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top each muffin with a generous amount of streusel.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve the muffins warm or at room temperature with a pat of butter or a drizzle of honey.
Tips for the Best Rhubarb Streusel Muffins
- Don’t Overmix the Batter: Mix until the ingredients are just combined to avoid tough muffins.
- Room Temperature Ingredients: This helps everything mix together smoothly for a better texture.
- Use Fresh Rhubarb When Possible: Fresh rhubarb gives the muffins a nice, tart bite, but frozen rhubarb works well too!
- Make Extra Streusel: It’s always a good idea to have a little extra for those who love a sweet, crunchy top.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These muffins are amazing! The tartness of the rhubarb balances perfectly with the sweet streusel. My family devoured them!” – Emma T.
⭐️⭐️⭐️⭐️ “Great recipe! I used gluten-free flour, and they turned out just as good. The streusel really makes it.” – Jack L.
⭐️⭐️⭐️⭐️⭐️ “Perfectly moist and delicious. I love the contrast between the tart rhubarb and the sweet topping. Definitely a keeper!” – Nora S.
⭐️⭐️⭐️⭐️ “Loved how easy this recipe was to follow. The muffins were a hit at our brunch!” – Sarah H.
⭐️⭐️⭐️⭐️⭐️ “I made these for a bake sale, and they were the first to sell out! Will be making them again soon.” – Lisa M.
Printable Recipe Card
Rhubarb Streusel Muffins
These Rhubarb Streusel Muffins are the perfect balance of tart and sweet, with a buttery, crumbly streusel topping. A delightful treat for breakfast or snack time!
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh rhubarb, diced
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cold butter, cubed
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Make the Streusel: In a small bowl, combine the flour, brown sugar, and granulated sugar for the streusel. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Make the Batter: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the diced rhubarb.
- Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top each muffin with a generous amount of streusel.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve the muffins warm or at room temperature with a pat of butter or a drizzle of honey.
Check out some of our other recipes / crafts.
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
If you enjoyed these Rhubarb Streusel Muffins, why not share the love? Post a picture of your delicious muffins on social media, and tag us so we can see your beautiful creations! Baking together, even virtually, is such a wonderful way to stay connected and spread joy.
Sharing this recipe with your friends and family is a great way to inspire them to get creative in the kitchen. So, if these muffins made your day a little sweeter, don’t forget to pass the recipe along to others who could use a treat, too!
