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 – Easy Tangy Bake with Crunch (Top Rated)

Description

Rhubarb streusel muffins are soft, moist, and bursting with tart rhubarb, topped with a buttery cinnamon crumb topping. A springtime favorite that’s easy to bake and perfect for breakfast or on-the-go snacks.

Ingredients

Scale

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

MUFFINS:

3 tablespoons brown sugar

2½ cups finely diced rhubarb (¼-inch pieces)

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

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Instructions

1. Melt butter for the streusel. Mix in flour, brown sugar, cinnamon, and salt. Set aside.

2. Preheat oven to 400°F and line muffin tins.

3. Toss rhubarb with 3 tablespoons brown sugar in a small bowl. Set aside.

4. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

5. In another bowl, whisk butter, sour cream, milk, eggs, and vanilla.

6. Combine wet and dry ingredients, mixing gently. Don’t overmix—some flour streaks should remain.

7. Fold in rhubarb and juices.

8. Fill muffin liners 3/4 full. Top each with crumb topping.

9. Bake at 400°F for 5 mins. Reduce heat to 350°F and bake 12–15 more mins.

10. Cool slightly before serving or storing.

Notes

Avoid overmixing your muffin batter to keep them light and fluffy.

Frozen rhubarb works well; no need to thaw.

Best served slightly warm or next day for max moisture and flavor.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 387
Sugar: 25g
Sodium: 309mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 57g
Fiber: 2g
Protein: 6g
Cholesterol: 67mg