Easy Rhubarb Muffins with Streusel Topping Recipe

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Make the most of rhubarb season with these tart and sweet, easy to make, homemade muffins that are amazing for breakfast and snacking! 

This tasty little rhubarb muffin is an easy bake and comes together quickly so you can go from harvest to table in under an hour.

Tender muffins are topped with a simple streusel that has a bit of cinnamon for an extra flavorful kick and crunch to make for a satisfying snack. 

Rhubarb muffins on a plate with text overlay reading: Rhubarb Muffins with streusel topping.

Abundant Fresh Fruit

Rhubarb tends to be more than a bit abundant in the spring and finding new rhubarb recipes to keep enjoying it can sometimes be a challenge.

This easy recipe uses a full 2 cups to pack it full of tart rhubarb flavor and make a dent in those harvests.

Those rhubarb chunks provide bursts of tartness that are quite lovely in the otherwise tender and sweet muffin.

You could substitute chopped strawberries for some of the rhubarb for strawberry rhubarb streusel muffins.

The recipe does call for fresh rhubarb though you could likely use thawed and well-drained frozen rhubarb. 

A sliced rhubarb muffin on a white plate sitting in front of a whole muffin.

Streusel Topping

The recipe includes an optional streusel topping. The basic muffin skips spice and is extremely soft and moist from all that fruit.

The streusel topping adds texture, spice, and more sweetness. It could be skipped, however if desired.

Optional Additions

Want to switch it up a little? Try these additions:

  • Add a teaspoon of cinnamon or ginger to the muffin batter
  • Mix in a cup of chopped nuts
  • Fold in up to a cup of chocolate chips

How to Serve

A fluffy muffin with a cup of coffee is always a nice way to start the day, there’s no reason to make it very complicated.

Tuck one or two into a lunch box for a simple afternoon treat.

A tray of the delicious muffins alongside some eggs, rhubarb jam, and even bacon is a perfect way to serve a delightful spring brunch.

4 rhubarb muffins sitting on a square white plate.

How to Store

Once the muffins have cooled, simply place them in an airtight container where they should stay fresh for up to 4 days at room temperature. 

This is a good recipe to freeze because of the natural moistness. And as rhubarb tends to be plentiful make a double batch and freeze some.

Simply place the baked and cooled muffins into an airtight bag or container. For best results, use up within 6 months for best flavor (and before freezer burn).

To thaw, simple let them sit on the counter until ready to eat and serve. 

If you want something different than muffins, try my rhubarb quick bread recipe instead. 

4 rhubarb muffins on a square, white plate.

Rhubarb Muffins

Yield: 16 Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Tart and sweet rhubarb muffins are soft and fluffy with a spicy, crunchy streusel topping.


Streusel Topping

  • 1/2 Cup Sugar
  • 1/3 Cup Unbleached, All Purpose Flour
  • 1 teaspoon Ground Cinnamon
  • 1/4 Cup Cold Salted Butter

Rhubarb Muffins

  • 1/3 Cup Melted Butter
  • 1/2 Cup Sour Cream
  • 1/2 Cup Milk
  • 1 Egg
  • 1/3 Cup Brown Sugar, Packed
  • 2 Cups Unbleached, All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 2 Cups Chopped Rhubarb


Make the Streusel

  1. In a medium bowl, mix the sugar, flour, and cinnamon together. Cut in the cold butter until everything is crumbly.
  2. Set aside.

Make the Muffins

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Grease muffin tins.
  3. In a large bowl, combine flour and baking powder. Give it a quick whisk just to combine.Set aside.
  4. In a separate bowl, whisk together the melted butter, sour cream, milk, egg, and brown sugar until everthing is completely emulsified.
  5. Pour the wet ingredients into the dry ingredients and mix slightly.
  6. Fold in the rhubarb and mix until completely combined. Try not to overmix.
  7. Divide and spoon batter among 16 muffin cups, filling each about 3/4 full.
  8. Sprinkle the struesel topping over the top of the muffins in each cup, generously.
  9. Bake in the preheated oven for 17-20 minutes. An inserted toothpick will come out clean.
  10. Cool in the muffin pan 10 minutes.
  11. Remove from muffin tin to cool completely on a wire rack.
Nutrition Information:
Yield: 16 Serving Size: 1 muffin
Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 157mgCarbohydrates: 26gFiber: 1gSugar: 10gProtein: 3g

I try but cannot guarantee this nutritional information is 100% accurate.

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Reader Interactions


  1. Betty Muller

    Can I use frozen rhubarb in this recipe? If “YES”. Does it need to be thawed before using in recipe?

    • Kathie

      I haven’t tested it – I simply can’t say for sure. Maybe… I would thaw and let it drain well first before trying.

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