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Fresh and moist rhubarb muffin from a homemade rhubarb muffin recipe. Rhubarb Muffin Recipe, easy muffin recipes, crumble topped muffins.
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Moist Rhubarb Muffins with Streusel Topping

A super moist rhubarb muffin that features sour cream and a crunchy crumb topping.
Course Breakfast, Snack
Cuisine American, Canadian
Keyword rhubarb muffins with sour cream
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

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.
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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.
    Struesel topping close up on muffins before adding the white sugar.
  • Place in oven and bake for 25 to 30 minutes.