Rhubarb Muffins – Spend With Pennies

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As kids, we used to dip stalks of fresh rhubarb from my Grandma Mary’s garden into bowls of sugar. I still love rhubarb just as much, and it’s great in muffins!

These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.

baked Rhubarb Muffins
  • They’re the perfect balance between sweet and tart.
  • The recipe is easy to make.
  • These muffins are moist and delicious.
  • You can make these with an optional streusel topping. It gives the muffins an extra crunch and some added sweetness.
adding wet and dry ingredients to make Rhubarb Muffins

Ingredients for Rhubarb Muffins

Rhubarb: When picking rhubarb, look for medium-sized, firm, and crisp stalks that snap easily when bent. Rhubarb can range in color and sweetness—opt for redder stalks for a sweeter taste or greener ones for a more tart flavor.

Greek Yogurt: I use vanilla Greek yogurt as the creaminess adds moisture to these muffins. You can replace it with regular Greek yogurt or sour cream.

Butter: This recipe uses melted butter for the best flavor, it can be replaced with an equal amount of vegetable oil.

Dry Ingredients: This recipe calls for all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavor, the sugar adds sweetness, and the baking powder helps the muffins rise.

Struesel Topping (optional): Rhubarb is tart, so adding a streusel topping adds sweetness. Get creative; stir in nuts, coconut, or even oats, and sprinkle over muffins.

To cut fresh stalks, trim off the bottoms and discard the leaves. Then, cut the stalks into small chunks. Rhubarb is quite tart, so I prefer to have smaller pieces in these muffins.

If you have frozen rhubarb, this recipe is an excellent way to make good use of it. Be sure to thaw it first in a colander and discard the excess juices before proceeding.

How to Make Rhubarb Muffins

  1. In a large bowl, combine all the dry ingredients (recipe below). In a separate medium bowl, combine the wet ingredients.
  2. Create a well in the center of the flour mixture and pour in the wet ingredients. Stirring until mostly moistened.
  3. Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
  4. Bake until a toothpick comes out clean.
Unwrapped Rhubarb Muffin with a bite taken out of it
  • Do not overmix, the batter should be slightly lumpy. Overmixing can cause the muffins to turn out dense with a tough texture.
  • Do not overbake. Overbaking could make your muffins turn out dry and chewy with less flavor than expected.
  • Fill muffin wells 2/3 full so they don’t overflow the muffin cups.
  • Tossing the rhubarb with flour helps keep it evenly dispersed throughout the muffins.

How Long Do Muffins Last?

Like most baked goods, this rhubarb muffin recipe tastes best served warm and fresh from the oven.

Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to 2 days at room temperature or a week in the refrigerator. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing.

Freezer: Rhubarb crisp muffins can be frozen for up to 4 months. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds in the microwave.

Extra Rhubarb?

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Rhubarb Muffins on a cutting board

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Rhubarb Muffins

Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.

Prep Time 20 minutes

Cook Time 19 minutes

Total Time 39 minutes

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  • Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.

  • Combine flour, sugar, baking powder and salt in a large bowl with a whisk.

  • In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.

  • Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.

  • Stir just until moistened. Do not overmix.

  • Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.

  • Bake for 16 to 19 minutes or until a toothpick comes out clean.

  • Remove from muffin pan and cool completely on a baking rack.

Streusel Topping (optional):
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½  tablespoons softened butter, and ¼ teaspoon cinnamon.

  • 2 tablespoons pecans, walnuts, or chopped almonds can be added to the topping if desired
  • do not overmix the batter

Mini muffins will take about 10-12 minutes to bake.
Nutrition information does not include streusel topping.

Calories: 153 | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 143mg | Fiber: 1g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins
Cuisine American
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