Easy Recipe for Muffins
These streusel-topped rhubarb muffins are full of cinnamon flavor and have an extra tang because of the sour cream. They are moist and tender muffins, with a crunchy streusel topping. Feel free to skip the streusel topping if you want a less sweet but still delicious muffin .
These are one of my family’s favorite homemade muffins. They always get rave reviews because they are very moist and tangy from the little pieces of cooked soft rhubarb and the addition of sour cream. They are perfect for a grab and go meal on a busy project filled day.
During rhubarb season you can often find free rhubarb stalks from a friend or neighbor. In the early Spring, it’s harder to find fresh rhubarb because everyone is so looking forward to the fresh harvest. I was able to buy these stalks of fresh rhubarb at the store.
If you can’t find fresh rhubarb, you can substitute it for frozen rhubarb. You don’t need to thaw the rhubarb, just measure it and add it to the recipe. This is one of my favorite rhubarb recipes, so I make it year-round and it works well with raw frozen sliced rhubarb.
How to Freeze Rhubarb
Most rhubarb recipes call for 2 cups of fresh rhubarb which isn’t very much. If you end up with leftover fresh rhubarb it’s super easy to freeze. Wash and then cut off the stem ends, cut the rhubarb into 1″ chunks, and place a plastic freezer bag. I recommend freezing your fresh rhubarb in 2-cup measurements in several small marked freezer bags. It keeps for several months.
Preparing fresh stalks of rhubarb, cut the leaves off of the rhubarb and throw out. Scrub your rhubarb very well in clean cold water. Let dry on a towel. Remove the bottom whitish part of the rhubarb (usually the bottom inch or so) Slice the rhubarb into 1/2 inch chunks. Set aside two cups for the rhubarb recipe. If you have any rhubarb leftover at the end of this post I share how to freeze it.
Best Rhubarb Muffins Recipe
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 tsp baking soda
1/2 tsp salt
Cinnamon Sugar Streusel Topping
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup flour
2 tbsp melted butter
1 tsp white sugar
Rhubarb Muffin Instructions
Preheat the oven to 350 F. Line 12 muffin cups with paper liners and set aside.
In a large bowl mix together all the wet ingredients, sour cream, oil, and egg.
In a separate bowl combine flour, brown sugar, soda, and salt. Once blended add the rhubarb and stir until the rhubarb is coated with the flour mixture.
Pour the dry ingredients into the wet ingredients and mix until just combined. (You will find the muffin batter consistency is quite similar to cookie dough). Spoon batter equally between the 12 muffin tins.
For the Cinnamon Topping
In a small bowl blend the butter, brown sugar, and cinnamon. Once blended, add the flour and mix until crumbly. Place the mixture on top of the muffins and then sprinkle with white sugar.
Place in oven and bake for about 25 to 30 minutes. Once the rhubarb muffins are golden brown remove the muffin pan from the oven. Place on a wire rack and let cool.
Rhubarb Muffin Recipe Video
If you want to check out how I put these muffins together I have created a video of it for you. If you like rhubarb I hope you give this recipe a try.
How to Store Rhubarb Muffins
To store rhubarb muffins, let the muffins cool to room temperature and place them in an airtight container. The muffins can be kept on the counter for 2-3 days. I like to keep my muffins inside the fridge.
Muffins can be kept in the freezer for months. To use after frozen place them on the counter until they thaw and reach room temperature. You can also thaw them in the microwave. This easy rhubarb muffin recipe is good any time of year There is nothing better than a tasty little rhubarb muffin and a cup of coffee or a cup of milk.
Related Rhubarb Recipes to Try
Strawberry Rhubarb Handpies
Here is another rhubarb recipe I think you may want to try. This one is great for picnics or potlucks.
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.
Moist Rhubarb Muffins with Streusel Topping
Rhubarb Muffin Batter
- 1 cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 2 cups chopped rhubarb Fresh or frozen
- 1 ⅓ cups brown sugar
- 2 ½ cups flour
- 1 tsp baking soda
- ½ tsp salt
Cinnamon Sugar Streusel Topping
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup flour
- 1 tbsp melted butter
- 1 tsp white sugar
- Preheat the oven to 350 F. Line 12 muffin cups with paper liners and set aside.
- In a large bowl mix together all the wet ingredients, sour cream, oil, and egg.
- In a second bowl mix together all the dry ingredients, flour, brown sugar, soda and salt. Once blended add the rhubarb and stir until the rhubarb is coated with the flour mixture.
- Pour the dry ingredients into the wet ingredients and mix until just combined. (You will find the consistency is quite similar to cookie dough).
- Divide the batter equally into the 12 muffin tins.
For the Cinnamon Sugar Streusel Topping
- Blend the butter, brown sugar and cinnamon.
- Once blended, add the flour and mix until crumbly.
- Place the mixture on top of your muffins and then sprinkle with white sugar.
- Place in oven and bake for 25 to 30 minutes.