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–+ servings
Freshly baked rhubarb muffins with slices of rhubarb on top.

Best Ever Rhubarb Muffins

Delightfully tart and sweet, these rhubarb muffins are topped with a crunchy cinnamon-oat streusel, perfect for spring brunches or coffee breaks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted substitute neutral oil 1:1 if needed
  • 1 cup milk any cow’s milk or unsweetened plant milk
  • 2 large eggs room temperature for better rise
  • 2 cups chopped fresh rhubarb about 1/2-inch pieces; use frozen, thawed and patted dry, if fresh not available
  • 1 teaspoon vanilla extract
Streusel Topping
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats use extra 1/4 cup flour for oat-free version
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
  3. In a separate bowl, whisk the melted butter, 1 cup milk, and 2 eggs until combined. Stir in 1 teaspoon vanilla.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; a few streaks of flour are fine.
  5. Fold in 2 cups chopped rhubarb until evenly distributed. Do not overmix.
Streusel Preparation
  1. Make the streusel by mixing 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup rolled oats, and 1 teaspoon cinnamon in a small bowl. Rub or toss with a fork to combine.
Baking
  1. Spoon batter into the prepared muffin cups so each is about two-thirds full. Sprinkle a generous pinch of streusel on top of each muffin.
  2. Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g

Notes

These muffins are best served warm or at room temperature. They can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.

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