Easy Sour Cream Rhubarb Muffins with Streusel

Make the most of rhubarb season with these easy sour cream rhubarb muffins that are tart, sweet, and topped with a cinnamon streusel. They are amazing for breakfast and snacking

The sour cream keeps the crumb tender and moist while the rhubarb brings bright, tart flavor to every bite. This tasty little muffin comes together quickly so you can go from harvest to table in under an hour.

The 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 treat any time of day.

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. If using frozen, make sure it is fully thawed and patted dry before folding it into the batter, as excess moisture can affect the texture.

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.

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. The sour cream in the batter helps them stay moist longer than a standard muffin.

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. 

Troubleshooting

The muffins are too dense. This is usually from overmixing. Once the wet ingredients go into the dry, stir until just combined. A few streaks of flour are fine. Overmixing develops the gluten and gives you a tough, heavy muffin.

The rhubarb sank to the bottom. Make sure the batter is thick enough before folding in the rhubarb. If the batter seems very thin, it may have been overmixed or the melted butter was too warm when added. Toss the rhubarb pieces in a tablespoon of flour before folding in to help them stay suspended.

The streusel melted into the muffin. Make sure the butter for the streusel is cold when you cut it in. Warm or softened butter will not give you the crumbly texture you need. Work quickly and refrigerate the streusel while you make the batter if your kitchen is warm.

The muffins are dry. Check your bake time. At 400 degrees these bake quickly. Start checking at 17 minutes. Pull them as soon as a toothpick comes out clean.

Can I use frozen rhubarb? The recipe is tested with fresh. Frozen rhubarb may work but thaw it completely and drain off as much liquid as possible before using. Excess moisture can make the batter too wet and the muffins gummy.