Rhubarb Streusel Muffins

These are easy and delicious muffins perfect for the season! They are soft and light Rhubarb Streusel Muffins, with rhubarb and vanilla flavours in every bite. They have a sweet buttery streusel sprinkled on top too.

Yesterday I went to a farm and picked up some beautiful pink rhubarb! The season is finally here and I am so excited 🙂

These rhubarb streusel muffins are a dream! They are so easy to bake and are lovely to serve as a post-dinner dessert or breakfast treat. 

The best part? No electric mixer required!

This recipe makes 12-14 muffins total, depending on how much you fill each muffin liner.

For more muffin recipes, try Vegan Blueberry Muffins, Bakery Style Strawberry Muffins, and Lemon Raspberry Muffins.

Why this recipe works

• Easy to make – These muffins come together in just a few simple steps.
• Rhubarb – The rhubarb pairs perfectly with the sugar in these muffins.
• Streusel – A delicious butter sugar streusel is sprinkled on top before baking.
• Muffins – This is a delicious vanilla muffin batter that holds the rhubarb in well!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

• Butter – Unsalted butter works best for baking. This is going to be melted for the muffins and also cold for the streusel.
• Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 2 tbsp of lemon juice. Allow to sit on your counter for at least 15 minutes before using.
• Rhubarb - I used red rhubarb for that pop of colour in the muffins. Regardless of the colour, it will still be tangy. Slice them into small pieces (see photos below for reference). Rhubarb that is older in the season will be tougher and more stringy, so you may peel it if you want.
• Cornstarch – Helps to create that tender crumb. 
• Oil – I used a flavourless oil. Makes the muffins more moist.

Step by step instructions

Here is how to make and bake these Rhubarb Streusel Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Melt the butter and allow it to cool as you prep the rest of your ingredients.

Step 2 - Slice the rhubarb. Wash and dry the rhubarb (not completely so it's still a bit wet). Then slice the rhubarb into thin pieces and set aside. See photo in step 9 for reference.

Step 3 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.

Step 4 – Mix dry ingredients. In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.

Step 5 – Whisk butter, oil, and sugar. In a large bowl, whisk butter, oil, and white sugar. Whisk until well combined, for 2-3 minutes.

Step 6 - Add in eggs and vanilla. Whisk in the eggs and vanilla until paler in colour and air bubbles form, about 2-3 minutes.

Step 7 - Add in buttermilk. Whisk in the buttermilk.

Step 8 – Add in dry ingredients. Toss in the dry ingredients. Using a spatula, mix until just completely combined. Do not over-mix!

Step 9 - Add in rhubarb. Add 2 tbsp of flour into the rhubarb and toss it around, evenly coating the rhubarb pieces in flour. This will help prevent them from sinking to the bottom. Then mix the rhubarb in a few times. Don't over-mix!

Step 10 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.

Step 11 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. The muffins are ready a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Mixing the dry ingredients in a separate bowl is very important. This way you evenly distribute the levening agents before adding it into the wet ingredients, so all muffins rise evenly. 
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.

FAQ

Why do you do 2 temperatures?

The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.

Can I use normal milk instead of buttermilk?

No, but you can make homemade buttermilk! Mix 1 cup of milk (dairy or non-dairy) with 2 tbsp of lemon juice to create homemade buttermilk. Allow this to sit on your counter for 15 minutes to activate and create buttermilk. Then proceed as normal with the recipe!

What is rhubarb?

Rhubarb is a vegetable grown in early spring and all summer. It comes in red and green colours, and has a sour taste to it. Once it’s baked with sugar, it has a sweet and sour taste.

Why is my rhubarb green? 

There are a lot of different varieties of rhubarb. Some grow more red, and some grow more green! They are all very similar in flavour (sour/tangy) when consumed raw.

Why is my rhubarb stringy and tough?

Rhubarb that is older in the season will be more stringy and tough. Consider peeling it if you don't want the strings.

When is rhubarb season? 

Rhubarb season is typically late April through June but earlier if it is forced rhubarb and grown indoors. It is one of the first veggies to grow during the spring. When shopping for rhubarb, look for crisp firm rhubarb that are blemish free.

What should I do with leftover streusel?

Leftover streusel freezes great! Take any leftover streusel you have and place it in a ziplock bag and in your freezer. When ready to use, take it out and sprinkle on top (frozen). It stays good in the freezer for up to 6 months!

Check out more rhubarb recipes

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