Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1/2 tablespoon butter, softened; 2 tablespoons brown sugar; 2 tablespoons all purpose flour; 1/4 teaspoon cinnamon; 1/2 cup granulated sugar; 1/2 cup canola oil; 2 large eggs; 1 cup buttermilk; 1 teaspoon vanilla; 2 cups all purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup chopped rhubarb (fresh or frozen)

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These easy rhubarb muffins with a brown sugar streusel topping are light and fluffy and absolutely delicious. Everyone will love them!

These quick and easy rhubarb muffins are a great way to use up some of that garden rhubarb this spring.

rhubarb muffins with brown sugar streusel topping

I’ve been making these with frozen rhubarb throughout the winter. I had so much rhubarb in my garden last year that I froze quite a lot of it. Which has been great, because these rhubarb muffins are a favourite around here.

They are light and fluffy, filled with tart rhubarb chunks, and topped with a light brown sugar streusel. If you want more streusel on top, you can double the amount. We like these with just a light topping though.

These mix up quickly and taste fantastic. The whole family will love them!

Should I thaw rhubarb before baking?

If you are using frozen rhubarb for these muffins, don’t thaw it first. Simply fold the chopped, frozen rhubarb into the muffin batter and fill your muffin tin.

I’ve also made these muffins with fresh rhubarb. Either fresh or frozen rhubarb is fine.

Do you peel rhubarb before you bake with it?

You do not need to peel rhubarb before using it in your baking. All you need to do is wash it, and cut off the ends of the stalk. I find the ends of the stalks tend to be a bit dry, so I always cut them off.

No need to peel it though, just chop it up and use it in your baking!

Why is rhubarb used in baking?

Rhubarb is a great addition to sweet baked goods, as it’s tartness compliments the sweet flavours really well. The sweet muffin batter, and brown sugar streusel topping here goes really well with the tart flavour of the rhubarb.

Rhubarb is great in baking because of this tart flavour. Here are a few more of our favourite recipes to use it in:

How to make Rhubarb Muffins:

The brown sugar streusel topping on these muffins is very light. If you prefer more you can double the topping recipe.
Don’t over mix the muffin batter. Muffins will be dense if you over mix. Stir just until the ingredients are combined. It’s okay if the batter is still a bit lumpy.
You can use fresh or frozen rhubarb in this recipe. If you’re using frozen rhubarb, don’t thaw it before folding it into the batter.

Here are some more great muffin recipes for you:

Yield: 12 muffins

Rhubarb Muffins

These easy rhubarb muffins with a brown sugar streusel topping are light and fluffy and absolutely delicious. Everyone will love them!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the streusel topping:

1/2 tablespoon butter, softened
2 tablespoons brown sugar
2 tablespoons all purpose flour
1/4 teaspoon cinnamon

For the muffins:

1/2 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 cup buttermilk
1 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped rhubarb (fresh or frozen)

Instructions

Preheat the oven to 375 degrees F.
Lightly spray a muffin tin with non-stick cooking spray, or line it with paper liners.
In a small bowl, stir together the butter, brown sugar, flour, and cinnamon for the streusel topping, until it is well combined. Set aside.
In a medium bowl, whisk together the sugar, oil, eggs, buttermilk, and vanilla until well combined. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda until combined.
Make a well in the dry ingredients, and pour the wet ingredients into it.
Stir until just combined. Do not over mix.
Fold in the chopped rhubarb.
Divide the muffin batter between the 12 prepared muffin cups. They will be quite full.
Sprinkle the streusel topping over top of the muffins.
Bake for 18-21 minutes, or until the muffins are lightly browned, and a toothpick inserted in the centre of a muffin comes out clear.
Let the muffins cool in the muffin tin for 5-10 minutes before removing them to a wire rack to cool completely.
Store the muffins at room temperature in a loosely covered container for up to 3 days, or freeze them in an airtight container for up to 3 months.

Notes

The streusel topping is just a small amount of streusel per muffin. If you want more, you could double the ingredients for the streusel and have a thicker topping on each muffin.

Adapted from my Blackberry Peach Coffeecake Muffins.

Nutrition Information:

Yield:

Serving Size:

1 muffin
Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 237mgCarbohydrates: 29gFiber: 1gSugar: 11gProtein: 4g

Nutrition Information is estimated based on ingredients used and may not be exact.