Rhubarb Muffins with Crumble Topping

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!

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.

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.