Go Back
+ servings
spring rhubarb recipe
Print

Rhubarb Muffins Recipe

Tart pieces of rhubarb mixed into the tender crumb of this streusel-topped cake, make this the best Rhubarb Muffins Recipe EVER!
Course Breakfast
Cuisine American
Keyword muffins, rhubarb, streusel
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients

For the Muffins

  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ cup granulated sugar
  • 1 large egg
  • ¼ cup greek yogurt
  • cup vegetable oil
  • 1 cup buttermilk
  • 1 tsp pure vanilla extract
  • 1 cup rhubarb chopped

For the Streusel Topping

  • cup brown sugar
  • cup all-purpose flour
  • 3 tbsp butter cubed

Instructions

For the Muffins

  • Preheat the oven to 350F and grease 12 standard muffin tins.
  • In a large bowl, whisk together the flour, baking powder, and baking soda.
  • In a small bowl, whisk together the egg, yogurt, vegetable oil, buttermilk, and vanilla.
  • Add the wet ingredients to the dry and mix them together, just until combined.
  • Gently fold the rhubarb into the batter, making sure not to overmix.
  • Fill each of the muffins until they are ⅔ full and set aside while making the topping.

For the Topping

  • Combine all of the ingredients in a food processor and pulse until the butter is incorporated and the mixture has the consistency of wet sand.
  • Top each of the muffins with 1 tbsp of streusel.
  • Bake until a toothpick inserted into the center of a muffin comes out clean-- about 15-18 minutes.
  • Remove the muffins from the oven and enjoy immediately or store in an airtight container at room temperature for up to 3 days.