Rhubarb Muffins with Streusel Topping

Rhubarb Muffins with Streusel Topping


Now to be honest, I’m not a big rhubarb fan…or at least I wasn’t until I tried these rhubarb muffins! Our sweet friend, Pam, gave us some fresh rhubarb from her garden and I didn’t know what to make so I thought I’d give these muffins a try. With the added cinnamon sugar topping, it just makes these so tasty. I’m already on muffin number three! Somebody take these away from me…okay, not quite yet. 🙂


  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil (I used avocado oil)
  • 1 cup buttermilk (or milk plus 1 Tbsp vinegar)
  • 1 egg
  • 1 tsp vanilla
  • 2-3/4 cup flour
  • 1 tsp baking soda
  • 3 cups diced rhubarb

Streusel Topping:

  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1 Tbsp softened butter


Preheat oven to 350 and add muffin liners to 24 muffin cups. (I used parchment muffin cups)

In a large bowl, stir together the sugar, brown sugar, oil, buttermilk, egg and vanilla.

Next, add the flour and baking soda and stir until just combined.

Add the rhubarb and stir until well dispersed throughout the batter; set aside.

Add the topping ingredients in a small bowl and use a fork to mix until combined.

Fill each muffin cup 2/3 full and top each muffin with about 1 tsp topping per muffin.

Bake for 18-22 minutes and remove from the muffin tin to cool.


2 comments on “Rhubarb Muffins with Streusel ToppingAdd yours →

  1. Didnt say when to add the rhubarb but i think i can figure it out!!
    Ill bet these are muy bueno!

    1. Hi Martha,
      Sorry, I left out a line. I updated the recipe so that it’s correct now. I hope you enjoyed them and that they turned out great! 🙂

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