Moist Rhubarb Muffins with Streusel Topping Recipe
Easy Recipe for Muffins
These rhubarb muffins are soft, moist, and full of flavor, with a tender crumb and a lightly spiced streusel topping. The addition of sour cream adds a gentle tang and keeps the muffins especially tender, while small pieces of rhubarb soften as they bake and balance the sweetness.
This has long been one of our family’s favorite muffin recipes. It’s dependable, easy to make, and works just as well with or without the streusel topping if you prefer a less sweet muffin. These muffins are perfect for make-ahead breakfasts, afternoon snacks, or anytime you want a classic homemade muffin that stays moist and flavorful.
What you’ll love about this recipe:
Preparing the Rhubarb
During rhubarb season, fresh stalks are easy to find at markets or from a generous neighbor. Wash the rhubarb well, trim the ends, and cut it into small pieces for the recipe.
If fresh rhubarb isn’t available, frozen rhubarb works just as well. Measure it straight from frozen and add it directly to the batter without thawing. This makes it easy to enjoy these muffins any time of year.
Ingredients You’ll Need
Muffin Batter
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 cups sliced rhubarb
- 1 1/3 cups brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Topping
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 2 tablespoons butter, melted
- 1 teaspoon white sugar
How to Make Rhubarb Muffins
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside.
Step 2: Mix the Wet Ingredients
In a large bowl, mix together the sour cream, vegetable oil, and eggs until well combined.
Step 3: Mix the Dry Ingredients and Rhubarb
In a separate bowl, combine the flour, brown sugar, baking soda, and salt. Add the rhubarb and stir until the pieces are coated with the flour mixture.
Step 4: Combine the Batter
Pour the dry ingredients into the wet ingredients and mix just until combined. The batter will be thick, similar to cookie dough. Spoon the batter evenly into the prepared muffin cups.a
Step 5: Add the Cinnamon Streusel Topping
In a small bowl, mix the melted butter, brown sugar, and cinnamon. Add the flour and stir until crumbly. Sprinkle the streusel evenly over the muffin batter, then finish with a light sprinkle of white sugar.
Step 6: Bake and Cool
Bake for 25 to 30 minutes, or until the muffins are golden and set. Remove the pan from the oven and let the muffins cool briefly before transferring them to a wire rack.
Moist Rhubarb Muffins with Streusel Topping
Ingredients
Muffin Batter
- 1 cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 2 ½ cups all-purpose flour
- 2 cups sliced rhubarb Fresh or frozen
- 1 ⅓ cups brown sugar
- 1 tsp baking soda
- ½ tsp salt
Cinnamon Sugar Topping
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup all=purpose flour
- 1 tbsp butter, melted
- 1 tsp white sugar
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside.
Step 2: Mix the Wet Ingredients
- In a large bowl, mix together the sour cream, vegetable oil, and eggs until well combined.
Step 3: Mix the Dry Ingredients and Rhubarb
- In a separate bowl, combine the flour, brown sugar, baking soda, and salt. Add the rhubarb and stir until the pieces are coated with the flour mixture.
Step 4: Combine the Batter
- Pour the dry ingredients into the wet ingredients and mix just until combined. The batter will be thick, similar to cookie dough. Spoon the batter evenly into the prepared muffin cups.
Step 5: Add the Cinnamon Streusel Topping
- In a small bowl, mix the melted butter, brown sugar, and cinnamon. Add the flour and stir until crumbly. Sprinkle the streusel evenly over the muffin batter, then finish with a light sprinkle of white sugar.
Step 6: Bake and Cool
- Bake for 25 to 30 minutes, or until the muffins are golden and set. Remove from the oven and let cool slightly before transferring to a wire rack.
Rhubarb Muffin Recipe Video
If you’d like to see how these muffins come together, I’ve included a short video below.
How to Store Rhubarb Muffins
Let the muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 2–3 days, or store them in the refrigerator if you prefer.
These muffins also freeze very well. Place cooled muffins in a freezer container or bag and freeze for several months. Thaw at room temperature or warm gently before serving.
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Other Muffin Recipes to Try
Lemon Blueberry Muffins
These lemon blueberry muffins are my personal favorite with lots of blueberries and lemon flavour. There is an option white sugar streusel on top that makes them extra special. If you like my rhubarb recipe I promise you will like this recipe as well.
Can I use greek yogurt instead of sour cream?
For sure you can, although the sour cream gives it a bit of flavor, I think yogurt would add moisture the same way.
Can you freeze these muffins?
Absolutely, you can.
Just finished making this recipe and they are the BEST MOIST Rhubarb muffins I have ever made and eaten! Thanks SO much for sharing the recipe – they will be my ‘go to’ rhubarb muffin recipe for ever. AND, the papers do not stick to them either. Huge bonus!
Can you use frozen rhubarb?
Absolutely, you can use frozen rhubarb.
Wonderful muffins…only issue I had was dough was dry…I put extra rhubarb in so probably my issue…I put a drizzle more oil because I didn’t know what else to use as a “wet” ingredient…cooked in 35 min or less (toaster was faster…i got 17 muffins ;))..delush…thankyou!!!
The dough is quite dry I describe it like a cookie dough. I am glad adding more rhubarb fixed it for you and that you didn’t add milk.
Amazing
Even the non rhubarb lovers wanted the recipe! Thanks
Looks like a good recipe with ingredients I have on hand. What kind of adjustments would you suggest if I want to make this into a loaf.
I would consider reducing the amount of rhubarb, lowering the oven temperature, and baking it much longer, like an hour.
Made these today. Great recipe and I liked that the ingredients are things I usually have on hand. Will definitely save this recipe.❤
Made these today and there are DELICOUS! Very moist,not too tart..nice to have something new to make with springs fresh rhubarb! Thanks for sharing.
Thank you Judy, I really appreciate you taking the time to let me know.
Just made these. Fabulous. All my kids ate them and proclaimed them delicious – a miracle! Thanks for the recipe.