What kind of rhubarb should I use for muffins?

Look for firm, crisp stalks with vibrant red color. Avoid rhubarb with blemishes, soft spots, or leaves (as they can be bitter).

Do I need to peel rhubarb before using it?

No, peeling rhubarb is not necessary. Simply wash the stalks, trim the ends, and chop them into bite-sized pieces.

My rhubarb is a little too tart. How can I adjust the sweetness in the muffins?

The sugar in this recipe should account for the tartness of the rhubarb. If you're worried about tartness, feel free to add a few more tablespoons of sugar.

Can I substitute other fruits for rhubarb in these muffins?

Absolutely! Try substituting chopped apples, strawberries, or blueberries for a delicious twist.

How can I store leftover rhubarb muffins?

Store leftover muffins in the refrigerator for up to 1 week. You can also freeze them for longer storage.

Rhubarb Muffins with Streusel

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5 from 4 reviews

This rhubarb muffins recipe comes out tender and fluffy, with sweet tart pops of fruit and a crunchy streusel topping—perfect for breakfast or a delightful snack!

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 1x
Category: Muffin
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the muffins

1 1/2 cups rhubarb, finely chopped (about 12 ounces)
2 cups [280 g] all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup granulated sugar
3/4 cup buttermilk*
5 tablespoons melted unsalted butter
1/3 cup neutral oil (grapeseed, canola, or vegetable oil)
2 eggs
1 teaspoon vanilla extract

For the streusel topping

1/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, at room temperature

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Instructions

Preheat the oven to 375°F.
Chop the rhubarb and set it aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Make the streusel: In a small bowl, mix the sugar, all-purpose flour, and cinnamon. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
Pour the wet ingredients for the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add the rhubarb and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.
Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

Find it online: https://www.acouplecooks.com/rhubarb-muffins/