Rhubarb Streusel Muffins – Easy Tangy Bake with Crunch (Top Rated)

Name: Rhubarb Streusel Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 muffins
Cuisine: American
Ingredients: 3 tablespoons butter, melted; 3/4 cup all-purpose flour; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon kosher salt; 3 tablespoons brown sugar; 2½ cups finely diced rhubarb; 3 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup melted butter; 1 cup sour cream or plain Greek yogurt; 1/4 cup milk; 2 large eggs; 1½ teaspoons vanilla extract

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There’s something deeply comforting about baking muffins in the morning—especially when they fill your kitchen with the scent of cinnamon, brown sugar, and warm butter. But rhubarb streusel muffins are next-level comfort food. They’re moist and tender with pops of tart rhubarb in every bite, and the crunchy brown sugar topping gives them that bakery-style texture we all secretly want.

This recipe is special to me because it solves two real-life problems: what to do with extra rhubarb, and how to make breakfast feel just a little more special without a ton of effort. It came together one spring when I was trying to use up the last few stalks of rhubarb from a pie and didn’t feel like baking a whole cake. The result? Tender muffins that feel like a treat but bake up in under 30 minutes.

I’ve since made these muffins more times than I can count—sometimes with just rhubarb, sometimes with a bit of chopped strawberry mixed in. They’re great warm, but honestly, they’re even better the next morning. If you’ve already tried my rhubarb breakfast cake or shortbread bars, this recipe brings that same bright flavor in a portable, fuss-free form. And if you have leftover rhubarb sauce, it makes a delicious spread on a warm muffin.

Why You’ll Love These Rhubarb Muffins

A Streusel That Makes the Muffin

The key to irresistible muffins is contrast. These rhubarb streusel muffins have a soft, fluffy center, but what really makes them sing is the buttery brown sugar topping. It crisps up in the oven to form a sweet crust that’s crumbly, crunchy, and impossible to resist. You’ll melt butter, stir it into flour, sugar, and cinnamon, and set it aside while the rest of the magic happens. It’s simple, but it transforms the muffins into something worthy of your favorite coffee shop.

Moist, Tangy, and Just the Right Amount of Sweet

These muffins aren’t overly sugary. They’re balanced. The rhubarb adds that perfect tang while the brown sugar in both the muffin and streusel layers adds warmth and depth. Sour cream or Greek yogurt keeps the crumb tender, and a dash of cinnamon rounds everything out. It’s the kind of muffin that feels homey but still impressive—great for brunch, gifting, or freezing for busy weekday mornings.

How to Make Rhubarb Streusel Muffins That Turn Heads

What You’ll Need

These rhubarb streusel muffins rely on simple pantry staples, fresh or frozen rhubarb, and a bit of dairy to keep them moist and flavorful. Here’s the full list of what you’ll need for both the streusel and the muffin batter:

For the Streusel Topping

3 tablespoons butter, melted
3/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt

For the Muffins

3 tablespoons brown sugar
2½ cups finely diced rhubarb (fresh or frozen)
3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup melted butter
1 cup sour cream or plain Greek yogurt
1/4 cup milk
2 large eggs, room temperature
1½ teaspoons vanilla extract

Updated Step-by-Step Instructions

Step 1: Make the Streusel

In a small bowl, melt the butter. Stir in the flour, brown sugar, cinnamon, and salt. Mix until the texture resembles wet sand and crumbly chunks. Set aside while you prepare the batter.

Step 2: Prep the Rhubarb

In another small bowl, combine the diced rhubarb and brown sugar. Toss to coat and let it sit while you prep the batter. This helps draw out a bit of moisture and sweetens the tart fruit just enough.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, white sugar, baking powder, cinnamon, and salt until well combined. Set aside.

Step 4: Mix the Wet Ingredients

In a medium bowl, whisk together the melted butter, sour cream or yogurt, milk, eggs, and vanilla extract. Whisk until smooth and creamy.

Step 5: Combine Wet and Dry – Carefully

Pour the wet mixture into the dry ingredients. Using a spatula, gently stir just until barely combined. You want to see streaks of flour—don’t worry, that’s perfect. Overmixing here leads to tough muffins.

Step 6: Fold in the Rhubarb

Fold in the rhubarb along with any juices that may have gathered in the bowl. The batter will be thick and a bit lumpy—that’s exactly what you want.

Step 7: Fill and Top

Divide the batter evenly between muffin liners, filling each about 3/4 full. Sprinkle a generous spoonful of streusel topping over each muffin. You’ll probably have enough for a thick, crunchy layer—go for it!

Step 8: Bake Like a Pro

Bake in a preheated 400°F oven for 5 minutes. Without opening the door, reduce the temperature to 350°F and bake an additional 12–15 minutes. This two-temp technique gives your muffins that gorgeous dome top. Insert a toothpick to test for doneness—it should come out clean.

Sofia’s Muffin-Making Tips

Don’t overmix: Leave visible flour streaks before folding in rhubarb—overstirring leads to dense, chewy muffins.
Frozen rhubarb: No need to thaw! Just dice and add it frozen to avoid a soggy batter.
Make-ahead tip: These muffins actually taste better the next day. The crumb softens and the flavors settle beautifully overnight.
Freezer friendly: Let them cool completely, then store in a freezer-safe bag for up to 2 months.

Once you’ve tried these, I think they’ll land a regular spot in your muffin rotation—especially during rhubarb season. They’ve got the tangy sweetness of rhubarb sauce but in a grab-and-go form. And if you love texture like I do, that streusel topping is a game changer.

Serving Rhubarb Streusel Muffins

Best Ways to Enjoy These Muffins

There’s nothing quite like a warm muffin fresh from the oven—but these rhubarb streusel muffins hold up beautifully even after a day or two. I love serving them slightly warm with a slather of salted butter or a spoonful of rhubarb sauce on the side. They also make a fantastic base for a brunch board—just add fresh berries, coffee, and a little whipped cream.

If you’re hosting guests or packing a lunchbox, these muffins check every box: they’re sturdy, flavorful, and not overly sweet. I often pair them with scrambled eggs or yogurt when serving a full breakfast. And when I’m just enjoying a quiet moment with my coffee? One muffin and a seat by the window is all I need.

Storage Tips for Maximum Freshness

Let the muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, pop them in a toaster oven for a few minutes to revive the texture of that glorious streusel top.

Planning ahead? These muffins freeze like a dream. Wrap them individually in plastic wrap, then store in a freezer bag. Just reheat from frozen or let them thaw overnight in the fridge. They’re just as tasty, maybe even better, the next morning.

Why You’ll Come Back to This Recipe

This recipe is one of those gems you keep tucked in your back pocket—the one you turn to when spring rhubarb hits the market or when you want something homemade without fuss. With their golden tops, soft centers, and that crunchy brown sugar finish, these rhubarb streusel muffins offer the perfect balance of comforting and refreshing.

They come together fast, don’t require any special equipment, and always earn compliments. Whether you’re baking for your family, your coworkers, or just for yourself (yes, you deserve them too), they never disappoint. And if you’re loving rhubarb like I am this season, make sure you also check out my rhubarb breakfast cake and shortbread bars for even more inspiration.

From one busy cook to another—trust me, this one’s a keeper.

Frequently Asked Questions

What is the best way to store rhubarb muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. To enjoy them later, reheat briefly in a toaster oven or warm them in the microwave wrapped in a damp paper towel.

Can I use frozen rhubarb for muffins?

Yes! Frozen rhubarb works great in this recipe. Just dice it while still frozen and add it directly to the batter. Avoid thawing, as it can release too much water and make the batter soggy.

Should I peel rhubarb before baking with it?

Nope! Rhubarb does not need to be peeled. Just trim the ends and chop it finely. The skin adds vibrant color and bakes down nicely in muffins and other desserts.

How do I keep my streusel topping from sinking?

Make sure your streusel is crumbly—not too wet—and that your muffin batter is thick enough to support it. Chilling the streusel before baking helps it hold its shape and stay on top of the muffin while baking.

Rhubarb Streusel Muffins: Tangy, Tender & Bakery-Worthy