Moist Rhubarb Muffins with Streusel Topping
Moist Rhubarb Muffins with Sour Cream
Over the last couple of week’s, I have been a painted speckled old bird. Between the craft room and all the outdoor painting projects, I felt it was time for a change and a bit of a breather. A girl only wants to look like a speckled painted hen for so long. So today I am posting my Rhubarb Muffin Recipe.
These streusel-topped rhubarb muffins are full of cinnamon and have a little extra tang because of the sour cream. They are moist and wonderful, feel free to skip the streusel topping if you want a less sweet treat.
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These muffins are moist because of the little bits of soft rhubarb and a bit special with the addition of sour cream. They are perfect for a grab and go meal on a busy project filled day.
Preparing Rhubarb
Later on, in the summer, you can usually get free rhubarb from a friend. However in early spring when everyone is looking forward to their first rhubarb harvest its a bit harder to ask them to share. Thankfully I was able to locate some at the store.
Most recipes call for 2 cups of rhubarb which isn’t very much. If you end up with excess rhubarb it’s super easy to freeze. Wash and then cut off the stem ends, cut into 1″ chunks and place in a plastic bag. I always freeze my rhubarb 2 cups at a time in a small marked freezer bag. It keeps for several months.
Rhubarb Muffin Recipe
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
2 1/2 cups flour
2 cups diced rhubarb
1 1/3 cups brown sugar
1 tsp baking soda
1/2 tsp salt
Cinnamon Sugar Topping
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup flour
1 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 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.
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For the Cinnamon 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.
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Related Recipes
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
Ingredients
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
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 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.
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.