Remember Grandma’s Garden? These Rhubarb Muffins Will Take You Back
As kids, my siblings and I had a ritual: sneak into Grandma Mary’s garden, snap off fresh stalks of rhubarb, and dip them in bowls of sugar. Pure, tart-sweet magic. Fast forward to today, and my love for rhubarb hasn’t faded one bit—it’s just evolved into slightly more sophisticated (and less messy) treats like these Rhubarb Muffins.
If you’re hunting for a rhubarb muffin recipe that’s as nostalgic as it is delicious, you’re in for a treat. These muffins are packed with juicy rhubarb chunks and topped with a cinnamon-spiced streusel for a sweet, crunchy finish. And yes—they’re super easy to whip up, even if your “garden” these days is just a couple of potted herbs on the patio.
Why You’ll Love These Rhubarb Muffins
✅ Perfectly sweet and tart: The rhubarb’s zing is balanced with just the right touch of sugar.
✅ Moist and tender: Thanks to vanilla Greek yogurt (or sour cream—because we love options).
✅ Optional streusel topping: Adds crunch and a little wow factor.
✅ Beginner-friendly: Simple steps, minimal fuss. Perfect for busy mornings or impromptu brunches.
Ingredients You’ll Need
Here’s what goes into these moist muffins:
- Rhubarb (fresh or frozen, see How to Cut Rhubarb for Muffins below)
- All-purpose flour
- Sugar
- Salt
- Baking powder
- Melted butter (or vegetable oil)
- Eggs
- Vanilla Greek yogurt (or regular Greek yogurt/sour cream)
For the streusel topping (optional but highly recommended):
- Flour, sugar, cinnamon, melted butter
- Optional add-ins: chopped nuts, shredded coconut, or oats
Tip: For even more rhubarb goodness, check out these Rhubarb recipes.
How to Cut Rhubarb for Muffins
Don’t stress—prepping rhubarb is easier than you think.
- Trim off the bottoms and discard the leaves (they’re toxic—yikes).
- Slice the stalks into small chunks (smaller pieces = less tart in every bite).
- If using frozen rhubarb, thaw it completely and drain the excess liquid in a colander.
Need more tips? Here’s a handy guide to prepping fresh produce if you’re new to rhubarb wrangling.
How to Make Rhubarb Muffins
- Mix dry ingredients: In a large bowl, combine flour, sugar, salt, and baking powder.
- Mix wet ingredients: In another bowl, whisk together melted butter, eggs, and Greek yogurt.
- Combine: Create a well in the dry mixture, pour in the wet, and stir gently. Don’t overmix!
- Add rhubarb: Fold in the chopped rhubarb.
- Fill muffin cups: Spoon batter into liners or greased tins—fill them about ⅔ full.
- Top with streusel (if using).
- Bake at 375°F for 18–22 minutes or until a toothpick comes out clean.
Pro tip: Toss your rhubarb pieces in a little flour before adding them to the batter. It helps them stay evenly distributed—no sinking rhubarb disasters here!
Holly’s Best Muffin Tips (a.k.a. Muffin Wisdom)
- Lumpy batter = happy muffins. Overmixing leads to sad, tough muffins.
- Watch the oven: Overbaking will dry them out—start checking at the 18-minute mark.
- Cooling counts: Let them cool before storing to avoid soggy tops.
Related: Want more muffin magic? Try my Rhubarb Bread for another fruity favorite!
Storing & Freezing Rhubarb Muffins
- Room temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps fresh for up to a week.
- Freezer: Freeze for up to 4 months. Reheat in the oven (350°F for 10 mins) or microwave (30 seconds).
FAQs
Can I use frozen rhubarb?
Yes! Just thaw and drain it first.
Can I skip the streusel topping?
Of course—but why would you? It adds lovely crunch and sweetness.
What’s the best yogurt substitute?
Sour cream works beautifully for equally moist muffins.
Final Thought: Rhubarb Muffins—The Taste of Summer
Whether you’re baking for a weekend brunch or just treating yourself on a Tuesday, these Rhubarb Muffins bring that sweet-tart flavor of summer straight to your kitchen. One bite, and you might just feel like you’re back in Grandma Mary’s garden.
P.S. Want more fruity snacks? try out this Glazed Strawberry Bread—it’s a breeze to make.
Sweet & Tangy Rhubarb Muffins with Streusel Topping (Perfect for Summer!)
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup melted butter or vegetable oil
- 2 large eggs
- 1 cup vanilla Greek yogurt or sour cream
- 1 ½ cups chopped rhubarb fresh or thawed from frozen, drained
Optional Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup sugar
- ½ teaspoon cinnamon
- ¼ cup melted butter
- Optional: 1/4 cup chopped nuts shredded coconut, or oats
Instructions
- Instructions:
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In another bowl, mix melted butter, eggs, and Greek yogurt.
- Create a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined.
- Fold in the chopped rhubarb (toss in a little flour first if desired to prevent sinking).
- Spoon the batter into muffin cups, filling each about 2/3 full.
- If using, mix streusel ingredients and sprinkle over the muffin batter.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Don’t overmix the batter—keeping it slightly lumpy helps muffins stay tender.
- Rhubarb leaves are toxic; be sure to discard them completely.
- Store muffins at room temperature for 2 days, refrigerated for a week, or freeze up to 4 months.