Can I use frozen rhubarb instead of fresh?

Absolutely! Just be sure to thaw the rhubarb and pat it dry with paper towels before adding to the batter to avoid excess moisture, which can make the muffins soggy.

Can I make these muffins without nuts?

Of course. You can omit the walnuts in both the batter and the streusel, or substitute with seeds or a different nut like pecans. The muffins will still be delicious, with the same tender crumb and tangy rhubarb bite.

What’s a good substitute for buttermilk?

No buttermilk? No problem. Stir 1-2 teaspoons of lemon juice or vinegar into regular milk and let it sit for a few minutes to create a quick buttermilk alternative. Dairy-free milk plus lemon juice works too!

How do I prevent muffins from sticking to the liners?

Letting muffins cool in the pan for a few minutes helps, but also use quality paper liners or give them a quick spray with nonstick baking spray before filling. Silicone muffin liners work especially well and are reusable!

Rhubarb Streusel Muffins Recipe

Name: Rhubarb Streusel Muffins Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3/4 cup brown sugar; 1/2 cup vegetable or canola oil; 1 egg; 1/2 cup buttermilk; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 cup chopped walnuts; 1 1/2 cups finely chopped rhubarb; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 cup chopped walnuts

Sink your teeth into the irresistible charm of homemade Rhubarb Streusel Muffins—cozy, nutty, and crowned with a sweet, crumbly topping. These muffins are the very essence of comfort, bursting with tangy rhubarb and hints of warm cinnamon, enveloped in a soft, moist crumb. What’s even better? They’re incredibly easy and quick to put together, making them the perfect treat for busy mornings, afternoon pick-me-ups, or spontaneous baking adventures.

Why You’ll Love This Recipe

Effortless, Even on Busy Days: Everything mixes up in one bowl—no fancy equipment, no fussy steps. Yes, you get bakery-quality muffins with less than an hour from start to finish!
Absolutely Delicious: The contrast between the tart rhubarb and the caramel sweetness of brown sugar creates a symphony of flavors, all topped off with a buttery, nutty streusel that’s honestly hard to resist.
Tender & Moist: Buttermilk keeps the crumb tender and soft, while vegetable oil locks in moisture, ensuring these muffins never turn out dry.
Perfectly Customizable: Whether you’re a rhubarb fanatic or just looking to use up your stash, these muffins are an ideal canvas for all sorts of tweaks and flavor experiments.

Ingredients You’ll Need

Here’s what you’ll need to make these scrumptious muffins, with tips for best results:

Brown Sugar: For deep, rich sweetness and moist texture.
Vegetable or Canola Oil: Delivers a light, tender muffin with a subtle flavor.
Egg: Binds everything together and creates structure.
Buttermilk: Adds tanginess and keeps the crumb supremely soft and tender; can be swapped if needed (see Variations).
Salt: Just a touch, to balance the sweetness and wake up the flavors.
Vanilla Extract: Infuses a cozy aroma and warmth.
All-Purpose Flour: Gives the muffins their structure and soft bite.
Baking Soda: Helps the muffins rise beautifully.
Walnuts (Chopped): For delightful crunch and rich, toasty flavor in both the batter and the streusel.
Rhubarb (Finely Chopped): The star ingredient; provides a tart, fruity brightness that cuts through the sweetness.
Cinnamon (for the streusel): Adds warmth and makes your kitchen smell amazing.
Brown Sugar & Walnuts (for the streusel): Bring crunch and caramelized flavor to the topping.

Tip: Fresh rhubarb is best, but frozen (thawed and well-drained) works in a pinch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Craving a change or working with what’s on hand? These muffins are endlessly versatile:

Fruit Swap: No rhubarb? Try diced apples, pears, or even tart berries like cranberries for a similar tart zing.
Nut-Free: Omit walnuts if there are allergies—try pumpkin seeds or sunflower seeds or simply leave them out.
Dairy-Free: Use plant-based milk soured with a splash of vinegar or lemon juice as a buttermilk substitute.
Add-Ins: Throw in a handful of white chocolate chips for added sweetness, or swap walnuts for pecans if preferred.
Whole Wheat Flour: Mix in some whole wheat flour for a nuttier, heartier muffin (start with half and experiment!).

How to Make Rhubarb Streusel Muffins

Step 1: Preheat and Prep

Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. This makes clean-up a breeze and prevents sticking.

Step 2: Make the Muffin Batter

In a large mixing bowl, whisk together brown sugar, oil, egg, buttermilk, and vanilla until smooth and well-blended. In a separate bowl (or directly over the wet mix), sift together the flour, salt, and baking soda, then add to the wet mixture. Stir gently—just until you don’t see streaks of flour.

Step 3: Add Rhubarb and Walnuts

Fold in the finely chopped rhubarb and walnuts. Don’t over-mix! Just make sure everything’s evenly distributed—this will keep your muffins light and fluffy.

Step 4: Portion Into Muffin Tins

Scoop the batter evenly into the lined muffin cups. The muffin cups should be about 2/3 full—don’t be afraid to pile in plenty of batter!

Step 5: Make and Add the Streusel

In a small bowl, combine brown sugar, cinnamon, and chopped walnuts for the streusel. Sprinkle about a tablespoon over each muffin, making sure every one gets a good, generous dusting.

Step 6: Bake

Bake in the preheated oven for about 30 minutes. To check for doneness, insert a toothpick in the center of a muffin—if it comes out clean (a few moist crumbs are okay), they’re ready!

Step 7: Cool and Enjoy

Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely (if you can resist digging in right away).

Pro Tips for Making the Recipe

Don’t Over-Mix: Stir the batter just until combined. Over-working will make the muffins tough.
Uniform Rhubarb Pieces: Finely chop your rhubarb so it disperses evenly and bakes up tender in every bite.
Check Early: Oven temperatures can vary; start checking around 28 minutes to avoid over-baking.
Extra Streusel: Don’t skimp! That crunchy, sweet walnut topping is what takes these muffins over the top.
Use Room Temperature Ingredients: Helps everything blend more smoothly for a fluffier crumb.

How to Serve

These Rhubarb Streusel Muffins are a treat all on their own, but there are some fun serving ideas:

Breakfast Bliss: Pair with a warm mug of coffee or tea for a delightful start to the day.
Snack Time: Serve slightly warm with a pat of butter or a smear of cream cheese.
Brunch Spread: Add to a basket with scones and fruit salad for a charming brunch offering.
Dessert: Drizzle with a simple vanilla glaze or dust with powdered sugar for a sweet finish to dinner.

Make Ahead and Storage

Storing Leftovers

Store cooled muffins in an airtight container at room temperature for up to 3 days. If your kitchen runs hot, pop them in the fridge to keep the streusel crisp.

Freezing

These muffins freeze incredibly well! Wrap each muffin tightly in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature, or microwave in 10-second bursts for a quick treat.

Reheating

To refresh day-old muffins, warm them in the oven at 300°F for about 5 minutes, or pop them in the microwave for just a few seconds to restore their just-baked appeal.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just be sure to thaw the rhubarb and pat it dry with paper towels before adding to the batter to avoid excess moisture, which can make the muffins soggy.
Can I make these muffins without nuts?

Of course. You can omit the walnuts in both the batter and the streusel, or substitute with seeds or a different nut like pecans. The muffins will still be delicious, with the same tender crumb and tangy rhubarb bite.
What’s a good substitute for buttermilk?

No buttermilk? No problem. Stir 1-2 teaspoons of lemon juice or vinegar into regular milk and let it sit for a few minutes to create a quick buttermilk alternative. Dairy-free milk plus lemon juice works too!
How do I prevent muffins from sticking to the liners?

Letting muffins cool in the pan for a few minutes helps, but also use quality paper liners or give them a quick spray with nonstick baking spray before filling. Silicone muffin liners work especially well and are reusable!

Final Thoughts

These Rhubarb Streusel Muffins are proof that quick, simple baking can still deliver truly special results. With their delightful mix of tart, sweet, and nutty flavors all wrapped up in a tender crumb, they’re sure to steal the show at any breakfast or snack table. Whether you’re a seasoned baker or just looking for a way to use up extra rhubarb, give these a try—you’ll be amazed by how easy and satisfying homemade muffins can be!