Sweet & Tangy Rhubarb Muffins with Streusel Topping (Perfect for Summer!)
These easy, moist rhubarb muffins are the perfect balance of sweet and tart, topped with a cinnamon-spiced streusel for extra crunch. Great for summer baking!
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
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.