Rhubarb Muffins with Cinnamon Sugar Topping

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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:

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.

Beat the brown sugar, vegetable oil, vanilla, egg, and buttermilk in a bowl until smooth.
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.

Add the diced rhubarb and chopped pecans to the muffin batter.
Mix until evenly dispersed.

Rhubarb and pecans added to the muffin batter inside the large bowl.

Muffin batter mixed inside a large bowl.

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.

Combine the cinnamon, sugar, and softened butter in a small bowl.
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.

Sprinkle the crumble mixture evenly on top of the muffins.
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 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

More Rhubarb Recipes

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

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