Rhubarb Muffins with Crumble Topping
These rhubarb muffins are tender, moist, and full of tangy rhubarb flavor. They’re topped with a crispy streusel topping. The perfect way to celebrate rhubarb season.
These rhubarb crumble muffins are simple to whip together and great for fresh rhubarb.
I like to add a little fresh ginger in the batter too, which gives a delightful zing to the batter and matches well with tart rhubarb. It’s optional but delicious. If you don’t have ginger, use lemon zest instead.
The muffin batter is based on my blueberry buttermilk muffins, except I used natural yogurt instead of buttermilk this time. It’s versatile like that. You could use buttermilk, yogurt, or sour cream or make your own tangy liquid using milk and lemon juice. The acid creates a lovely and tender muffin. For another rhubarb recipe, try this tender rhubarb coffee cake or rhubarb custard tart!
On top of each muffin is a generous pile of buttery streusel. A crumble topping like this is the best way to bring texture to the soft muffin base.
Try these raspberry crumble bars next!
Ingredients
Find the ingredient amounts for this rhubarb muffin recipe written in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Diced rhubarb stalks. I used fresh, but you could use frozen rhubarb too.
- All-purpose flour – You’ll need this for the streusel and the muffin.
- Baking powder
- Salt
- Melted butter – This can be salted or unsalted butter. It’s in the streusel topping too.
- Granulated sugar – For the muffin and the streusel. You could use brown sugar instead for a richer flavor in the streusel.
- Large eggs
- Vanilla extract or paste
- Fresh ginger (finely grated) or use lemon zest.
- Natural yogurt or plain Greek yogurt
Equipment
For these delicious muffins, you will need a standard 12-cup muffin pan. This recipe does not need an electric mixer; it can all be mixed by hand.
Method
Preheat the oven to 425°F/220°C. Grease or line a muffin tin.
Combine melted butter, granulated sugar, and all-purpose flour in a small bowl. Use a fork to combine it into a coarse crumb, then set it aside.
Combine melted butter, granulated sugar, and all-purpose flour in a small bowl.
Use a fork to combine it into a coarse crumb, then set it aside.
Combine flour, baking powder, and salt in a separate bowl and whisk. Set these dry ingredients aside.
Add melted butter, granulated sugar, eggs, vanilla, ginger, and yogurt in a large bowl. Beat it together until combined.
Dice the rhubarb into small chunks.
Add half the flour mixture to the bowl of wet ingredients and fold it carefully to combine using a rubber spatula.
Once almost all combined, add in the rhubarb and fold it through.
Divide the batter evenly over the prepared cups. An ice cream scoop is easy to use for this job.
Generously pile the streusel on top of each muffin, pressing it down slightly to fit it on.
Baking
Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 20 minutes or until the top of the muffins are golden brown and spring back when lightly pressed in the center.
Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.
Storing
Leftover muffins can be stored at room temperature, covered for up to 3 days. They can also be frozen for up to 3 months. Let them cool completely and place each muffin in a freezer-safe container or bag.
Thaw in the fridge or on the bench. The muffins can be rewarmed in the microwave or in the oven for 5 minutes at around 300°F/150°C for a fresh-baked muffin texture.
More muffin recipes
Here are some more muffin recipes to try next time!
Rhubarb Muffins with Crumble Topping
These rhubarb muffins are tender, moist, and full of tangy rhubarb flavor. They're topped with a crispy streusel topping. The perfect way to celebrate rhubarb season.
Ingredients
Streusel
- 45g (3 Tablespoons) unsalted butter, melted
- 63g (½ cup) all-purpose flour
- 65g (⅓ cup) granulated sugar
- Pinch of salt
Muffins
- 250g (2 cups*) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 200g (1 cup) granulated sugar
- 113g (½ cup) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 ½ teaspoons finely grated ginger (or use lemon zest)
- 1 teaspoon vanilla paste or extract
- 180g (¾ cup) natural yogurt, room temperature (or buttermilk)
- 200g (1 ½ cups) rhubarb, diced into small pieces
Instructions
- Preheat the oven to 425°F/220°C. Grease or line a muffin tin.
- Streusel: Combine melted butter, granulated sugar, and all-purpose flour in a small bowl. Use a fork to combine it into a coarse crumb, then set it aside.
- Muffins: Combine flour, baking powder, and salt in a separate bowl and whisk. Set these dry ingredients aside.
- Add melted butter, granulated sugar, eggs, vanilla, ginger, and yogurt in a large bowl. Beat it together until combined.
- Add half the flour mixture to the bowl of wet ingredients and fold it carefully to combine using a rubber spatula. Once almost all combined, add in the rhubarb and fold it through.
- Divide the batter evenly over the prepared cups. An ice cream scoop is easy to use for this job.
- Put the streusel on top of each muffin, pressing it down slightly to fit it on.
Baking
- Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 18-20 minutes or until the top of the muffins are golden brown and spring back when lightly pressed in the center.
- Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.
Notes
*The cup sizes are US size which is smaller than metric. For best results, use scales.
**The yogurt or buttermilk can be substituted with 168g of regular milk (¾ cup minus ¾ Tbsp) plus 12g (¾ Tbsp) white vinegar or lemon juice. Mix these two ingredients together before beginning the recipe to let it sit and curdle for 5-10 minutes.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 348Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 258mgCarbohydrates: 52gFiber: 1gSugar: 29gProtein: 5g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist