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    Home » Recipes » Appetizer Recipes

    Rhubarb Muffins with Cinnamon Sugar Topping

    Published: Jun 9, 2023 · Modified: Jun 19, 2025 by Karin and Ken · This post may contain affiliate links. 4 Comments

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    Rhubarb muffins are a delightful treat that beautifully combines the tanginess of fresh rhubarb with the sweetness of a moist, tender muffin. These muffins are the perfect solution to satisfy your cravings using this seasonal ingredient.

    A Rhubarb Muffin on a white plate with a cinnamon stick and the half removed.

    When you think of muffins, you might typically envision blueberry or banana varieties. However, rhubarb muffins offer a wonderful alternative and a refreshing change from the usual options.

    They can be enjoyed as a scrumptious breakfast, a satisfying snack, or as a delightful dessert.

    This was inspired by my amazing pumpkin muffin recipe and pairs well with this delicious cloud coffee recipe or a regular cup of tea.

    Why You Will Love This Recipe

    • Moist and delicious with a unique combination of sweet and tart flavors!
    • Baking rhubarb muffins is a breeze. Using a few basic ingredients and straightforward instructions, you'll be whipping up a batch in no time.
    • Serve them as a breakfast treat or a mid-day snack, and you're sure to impress your friends and family.
    • The streusel topping adds a delightful crunch to every bite.

    Ingredients

    The simple ingredients you need to make a batch of these rhubarb muffins are easy to find in the grocery store. Here's what you need:

    Overhead photo of all the ingredients needed to make Rhubarb Muffin's.
    • Brown sugar: The addition of molasses added to brown sugar gives these muffins a more moist texture and richer flavor.
    • Vegetable oil: Any works but stick with one that has a neutral flavor.
    • Vanilla: Adds natural sweetness and a bit of warmth to fresh baked goods.
    • Egg: Gives the muffin's their structure acting like the glue that keeps everything together.
    • Buttermilk: The tang of buttermilk adds acid to activate the baking soda and also contributes richer flavor and moisture to the muffins.
    • Flour: All-purpose flour works best!
    • Leavener: These rhubarb muffins use a combination of baking soda and baking powder.
    • Rhubarb: We're using fresh rhubarb which is available fresh only in the spring.
    • Pecans: For the perfect crunch and pairs beautifully with the rhubarb.
    • Cinnamon: Adds warmth and spice to the crumb topping for these muffins.
    • Butter and sugar: Mixed together to make the crumb topping.

    See the recipe card for quantities of each ingredient.

    Substitutions

    Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change up this muffin recipe.

    • All-purpose flour: Swap half the all-purpose flour with whole wheat flour or use a gluten-free flour blend if you need this recipe to be gluten-free. Just note that when adding whole wheat flour you might need to also add a bit more liquid.
    • Vanilla: Swap it with almond or lemon extract for a different flavor profile.
    • Pecans: Use walnuts or almonds instead.
    • Cinnamon: You can also use pumpkin spice.
    • Fresh rhubarb: You can also use frozen rhubarb but be sure to thaw and drain it well.
    • Brown sugar: You can also use white sugar but the muffins will turn out a bit lighter and sweeter. They also won't have the same molasses flavor the brown sugar brings to the muffins.

    How to Make Rhubarb Muffins

    Mixing up these muffins requires just a few steps. Here's what you need to do.

    1. Beat the brown sugar, vegetable oil, vanilla, egg, and buttermilk in a bowl until smooth.
    2. Add the flour, salt, baking soda, and baking powder to the bowl and mix just to incorporate.
    Brown sugar, vegetable oil, vanilla, egg, and buttermilk inside a large bowl to be mixed.
    Flour, salt, baking soda, and baking powder added to the wet ingredients inside the large bowl.
    1. Add the diced rhubarb and chopped pecans to the muffin batter.
    2. Mix until evenly dispersed.
    Rhubarb and pecans added to the muffin batter inside the large bowl.
    Muffin batter mixed inside a large bowl.
    1. Transfer the batter using a scoop or measuring cup to a paper-lined standard-sized muffin tin.
    Closeup photo of a scoop full of rhubarb muffin batter.
    Muffin tin with liners filled with rhubarb muffin batter.
    1. Combine the cinnamon, sugar, and softened butter in a small bowl.
    2. Mix together with a fork until crumbly.
    Cinnamon, sugar and softened butter inside a bowl.
    Cinnamon, sugar and butter mixed using a fork inside a bowl.
    1. Sprinkle the crumble mixture evenly on top of the muffins.
    2. Bake in the oven for 15-20 minutes or until a toothpick comes out clean.
    Butter mixture sprinkled onto the muffin batter inside the muffin tin.
    Overhead photo of baked rhubarb muffins inside a muffin tin.

    Hint: A medium cookie scoop or ice cream scoop works great for transferring the batter to the muffin tin. It's less messy and makes sure the muffins are even in size!

    If you love recipes like this, you may also enjoy this Rhubarb Upside Down Cake, Rhubarb Dump Cake or these mini blueberry muffin recipe!

    Closeup photo of a Rhubarb Muffin with its liner half removed and served on a small plate.

    Storage

    Properly storing rhubarb muffins will help maintain their freshness and taste.

    • Refrigerate: Allow the muffins to cool completely. Store them in a tightly covered plastic container or resealable bag to keep them moist and fresh. Store at room temperature for up to three days, or in the refrigerator for up to a week.
    • Freeze: After cooling wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in an airtight container or freezer-safe resealable bag and store them in the freezer for up to three months.
    • Reheat: If you want to enjoy your leftover muffins heated, heat them in the microwave for 15-20 seconds. Alternatively, you could warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes. Just make sure to keep an eye on them to ensure they don't overheat or become too dry.

    How to Serve Muffins

    Rhubarb muffins are a delightful treat that can be enjoyed at various times of the day.

    • Breakfast: Serve rhubarb muffins with a selection of fresh fruits like berries, slices of melon, a yogurt parfait, or a bowl of your favorite granola.
    • Brunch: They make a great addition to a holiday or weekend brunch table. Serve them up along with easy breakfast casseroles or egg bites.
    • Dessert: Easily turn these into a light dessert with a scoop of vanilla ice cream or a dollop of whipped cream. They're even tastier with a bit of caramel, strawberry, chocolate, or rhubarb sauce drizzled over the top.

    Tips

    Here are my top tips to keep in mind when making this recipe!

    • Always preheat your oven. This ensures even cooking and the hot oven activates the leaveners so you have muffins with higher tops.
    • Avoid over-mixing the batter. This can lead to tough, dense muffins.
    • Use room temperature ingredients. It makes everything easier for mixing.
    • Distribute the batter evenly in the muffin cups so they rise and bake evenly.
    • Check your rhubarb muffins during the last few minutes of the suggested baking time to ensure they are not over-baked.
    • They're done cooking when a toothpick inserted into the center comes out clean or with a few moist crumbs.

    FAQ

    Can I add other fruits to rhubarb muffins?

    Yes, you can add a cup of other fruits like strawberries, raspberries, peaches, or blueberries.

    What type of sugar works best for rhubarb muffins?

    Brown sugar is a great choice because it adds a nice molasses flavor to the muffins and makes them extra moist. However, granulated sugar can also be used.

    Can I use frozen rhubarb?

    Yes, you can use frozen rhubarb. Thaw the rhubarb completely and drain any excess liquid before adding it to your muffin batter.

    A hand holding one half of a Rhubarb Muffin.

    Video

    YouTube video

    More Rhubarb Recipes

    Do you like rhubarb? Here are some recipes you may also like to try.

    • Grandma's Rhubarb Custard Bars
    • Three slices of Rhubarb Bread stacked on a wooden cutting board next to cinnamon sticks.
      Rhubarb Bread
    • A rhubarb cookie held up by a hand to show the front of it.
      Rhubarb Cookies
    • Rhubarb Scones Recipe

    Ready to get cooking? Remember that you can print this recipe if you would like.

    A Rhubarb Muffin on a white plate with a cinnamon stick and the half removed.

    Rhubarb Muffins with Cinnamon Sugar Topping

    Karin and Ken
    Rhubarb muffins are a delightful treat that beautifully combines the tanginess of fresh rhubarb with the sweetness of a moist, tender muffin.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, brunch, Dessert
    Cuisine American
    Servings 18
    Calories 232 kcal

    Equipment

    • Measuring cups and spoons
    • Large mixing bowl
    • Hand mixer
    • Rubber spatula
    • ladle
    • muffin pan (12 holes)
    • muffin liner
    • small bowl
    • Fork
    • toothpicks
    • wire rack

    Ingredients
      

    • 1 ¼ cup brown sugar
    • ½ cup vegetable oil
    • 2 teaspoon vanilla extract
    • 1 large egg
    • 1 cup buttermilk
    • 2 ½ cup all-purpose flour -
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 ½ cups fresh rhubarb diced
    • ½ cup pecans chopped
    • 1 teaspoon ground cinnamon
    • 1 tablespoon butter softened
    • ⅓ cups sugar
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 375ºF.
    • In a large mixing bowl, beat brown sugar, vegetable oil, vanilla, egg, and buttermilk until smooth.
    • Add flour, salt, baking soda, and baking powder. Beat again until smooth.
    • Stir in rhubarb and pecans.
    • Pour batter into a paper-lined standard-sized 12 hole muffin tin.
    • In a small mixing bowl, combine cinnamon, sugar, and softened butter with a fork.
    • Sprinkle crumble on top of muffins.
    • Bake for 15-20 minutes or until a toothpick comes out clean. After 5 minutes allow muffins to coll on wire rack.

    Video

    Notes

    • Always preheat your oven. This ensures even cooking and the hot oven activates the leaveners so you have muffins with higher tops.
    • Avoid over-mixing the batter. This can lead to tough, dense muffins.
    • Use room temperature ingredients. It makes everything easier for mixing.
    • Distribute the batter evenly in the muffin cups so they rise and bake evenly.
    • Check your rhubarb muffins during the last few minutes of the suggested baking time to ensure they are not over-baked.
    • They're done cooking when a toothpick inserted into the center comes out clean or with a few moist crumbs.

    Nutrition

    Calories: 232kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 13mgSodium: 177mgPotassium: 104mgFiber: 1gSugar: 20gVitamin A: 69IUVitamin C: 1mgCalcium: 58mgIron: 1mg
    Keyword rhubarb muffin, rhubarb muffin recipe
    Tried this recipe?Let us know how it was!
    A muffin with rhubarb on a plate with cinnamon sticks.
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    Comments

    1. Becky says

      April 21, 2025 at 1:51 pm

      How can I make this recipe using frozen rhubarb?

      Reply
      • Karin and Ken says

        April 21, 2025 at 3:00 pm

        Definitely. I do throughout the year myself. Make sure rhubarb is defrosted, chopped and as dry as possible. I freeze my rhubarb chopped so I leave it out on the counter on paper towels to absorb as much water as possible while it defrosts. Once defrosted I wrap the rhubarb in the paper towel and squeeze it firmly. Then throw it in the batter and it works out great. Well I think so and can’t wait to hear what you think. Enjoy every bite! All the best. Karin

    2. Dorie says

      June 14, 2023 at 7:58 am

      5 stars
      Wonderful recipe. My rhubarb was fresh cut which always helps with flavor, but it is a very balanced mix of ingredients. I did 24 mini muffins and used a non stick pan with spray. Baked 17 minutes and they are perfect!!!!!

      Reply
      • Karin and Ken says

        June 14, 2023 at 8:55 am

        I’m so glad you enjoyed them. We love this recipe too. Thank you for taking the time to comment. You truly made my day. Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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