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Streusel Topped Rhubarb Muffins

posted by Liz Berg on June 8, 2016 (updated 4/22/24)

These Streusel Topped Rhubarb Muffins have a sweet, tender sour cream base, tart juicy rhubarb, and cinnamon streusel topping. A fabulous spring treat!

As usual, my rhubarb crop is pitiful! But I gathered enough to fill a one-cup measuring cup and made this Rhubarb Muffin Recipe.

Streusel Topped Rhubarb Muffins - Moist, tender muffins filled with diced rhubarb and topped with a buttery streusel.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Recipe Tips

4 Frequently Asked Questions

5 You May Also Like

6 Streusel Topped Rhubarb Muffins Recipe

Why You Must Make

If you’re a pitiful gardener like I am, this rhubarb muffin recipe is perfect for using just a few stalks of rhubarb.
The cinnamon streusel topping makes these extra yummy!
There is built-in portion control, unless you go back for seconds and thirds! I wouldn’t blame you.

As a child, there was a large patch of rhubarb in our backyard. Totally ignored, yet it grew like a weed. Sometime during the summer, my mom would bake up a rhubarb pie and even some rhubarb sauce. I adored that pie. No custard, just straight-up rhubarb enveloped in pastry.

It was heavenly when it was divvied out still warm from the oven and served with a scoop of vanilla ice cream melting into all the nooks and crannies. A slice of this pie was one of the highlights of summer. Here in Indiana, I seem to have a black thumb. My rhubarb is pencil-thin. Pitiful. It’s not like I needed bushels of rhubarb as I’d be lucky if the picky hubby would humor me with a courtesy bite. It would most likely be followed with a confirmation that he still doesn’t like rhubarb. So with a few scrawny stalks fresh from the garden, I decided to make a small batch of streusel-topped rhubarb muffins to share with my girlfriends. I’d get my fix.

Ingredient Notes

Kitchen Staples – Flour, Sugar, Baking Soda, Cinnamon, Salt, Brown Sugar
Baking Powder – Unlike baking soda, baking powder does expire. Check the date on your tin, and replace it if needed. To check if it’s still active, you can put a spoonful into a cup of very hot water. It will bubble vigorously if it’s fresh. If it doesn’t, don’t use it.
Sour Cream – The acid in sour cream helps tenderize your muffins. It will loosen the gluten bonds.
Butter – For the muffins, it’s melted. For the streusel, it’s at room temperature.
Egg – I use large eggs in all my recipes unless otherwise noted. Have your eggs at room temperature when baking so they incorporate more easily.
Vanilla Extract – Never buy artificially flavored vanilla. The flavor is inferior. I use the Nielsen-Massey brand.
Rhubarb – Wash, let dry, then trim the ends and dice.

Recipe Tips

Fresh rhubarb is impossible to find in the dead of winter and can also be elusive in the spring. Thank goodness that many markets carry it in their frozen food aisle. If you happen to see those ruby red stalks in your produce section or your grocer’s freezer, nab them up while you can and bake some muffins, a fruit crisp, or even a double crust fruit pie. Just save me a slice if you bake up the latter. You might also enjoy this Rhubarb Bread Recipe.

Baking muffins, like all quick bread, will get better results with a little knowledge. Here are some pointers:

PRO-Tip: Baking powder often expires long before it’s used up. Baking soda is more commonly used. So check the expiration date and replace if needed. You can also test to see if it’s still active by placing a spoonful into a bowl of hot water. It should bubble vigorously if fresh.
PRO-Tip: Do not over-mix the muffin batter. When you combine the wet and dry ingredients, they should be gently mixed just until combined. If you overmix, the muffins will have peaked instead of round tops and the muffins will have lots of tunnels.
Fill your muffin cups about ⅔ full. This gives them room to expand as they bake.
To check if the muffins are done baking, you have two options. The first is to use the toothpick test. Insert a toothpick into the center of the muffin. When it’s removed, there should be no batter on the toothpick if the muffins are done. This is harder to do with a streusel topping, but you can also tap the top of the muffin and if the indentation stays, the muffins need more time in the oven. If it bounces back up, they’re done.

Frequently Asked Questions

How Do You Prepare Rhubarb for Baking?

Trim the leaves off as they’re toxic, then trim off the woody part of the stem. Wash the stalks well to remove any dirt and let them dry before chopping so you don’t add any excess liquid to the batter. Chop, slice or dice as directed by your recipe.

Can You Use Frozen Rhubarb in a Muffin Recipe?

Yes, you can use frozen rhubarb when making these muffins. Defrost it first and let it drain on paper towels before mixing it into the batter.

How Do You Store Muffins?

Cool your muffins completely, then they should be stored at room temperature in an airtight container. Place a paper towel in the bottom of the container to absorb any excess moisture the muffins may give off. They can be kept for 3-4 days. Any longer than that, it’s best to freeze them. Gently defrost your frozen muffins in the microwave to serve.