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Rhubarb streusel muffins recipe

Rhubarb streusel muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins

These muffins are easy to make and taste fabulous! They are packed with rhubarb and have a crunchy sweet cinnamon topping. The perfect treat anytime of the day.

408 people made this

IngredientsMakes: 24 muffins

  • 310g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 175g dark brown soft sugar
  • 125ml vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 225g buttermilk
  • 185g diced rhubarb
  • 60g chopped walnuts
  • 1 tablespoon melted butter
  • 5 tablespoons caster sugar
  • 1 teaspoon ground cinnamon

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Grease two 12-hole muffin tins or line with paper cases.
  2. In a medium bowl, stir together the flour, bicarbonate of soda, baking powder and salt. In a separate bowl, beat the dark brown soft sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared muffin tins, filling almost to the top. In a small bowl, stir together the melted butter, caster sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the tins for at least 10 minutes before removing.

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Reviews & ratingsAverage global rating:(515)

Reviews in English (411)

There mightn't be a better use of rhubarb! These muffins are absolutely gorgeous. The crumbly topping is a must. I could see how you could leave out the walnuts if wished, or another nut like almonds, pecans or hazelnuts would work well. Make these, you won't regret it!-12 Mar 2012

Can I use tinned rhubarb ? If so do I use they same amount ? Thanks-30 Apr 2013

These mufins are delicious and a great way to get rhubarb into kids! The cinammon topping really finshes them off.-21 May 2012

Rhubarb Muffins with Cinnamon Streusel

There&rsquos so much to love about Rhubarb Muffins! They&rsquore incredibly moist and are studded with sweet pieces of rhubarb. Don&rsquot forget about the scrumptious streusel topping either! You&rsquoll want to pick it off and eat it by itself!

Breakfast on the farm is crazy no matter what time of the year it is. During the summer it&rsquos a hit-and-miss meal. It seems like we are all on different shifts and nobody is going to bed at the same time, and that means nobody is waking up at the same time either.

Way too many times a week I&rsquom either delivering breakfast to the boys, or they are popping in one at a time to grab a quick bite to eat. And I mean quick! They stand on the back porch and snarf a muffin down and head back out.

These rhubarb muffins are perfect whether they grab one before they head out the door, eat on as a snack, or ask me to bring it to them. They hit the spot!


2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 t. Salt
1/4 teaspoon nutmeg ( or ginger)
1 1/4 cups brown sugar
1/2 cup canola or vegetable oil
1 egg
1 1/2 t vanilla
1 cup buttermilk
2 1/2 cups sliced rhubarb ( 1/2 inch pieces) or frozen rhubarb ( use it in the frozen state)
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup cold butter cut into small cubes
1/2 cup chopped pecans
1/2 teaspoon ground nutmeg
1 cup powdered sugar
2 Tablespoons milk
1/2 t. Vanilla bean paste ( or 1 teaspoon vanilla)
A sprinkle of nutmeg

In a small bowl, mix TOPPING ingredients of flour, sugar, butter and nutmeg, mix with a pastry blender, stir in pecans and sit in fridge while you make the batter.

Make the batter: in a large mixing bowl, add the flour, baking soda, baking powder, salt, nutmeg or ginger, brown sugar, stir to mix. In a smaller bowl, mix together the wet ingredients : oil, buttermilk, vanilla. Whisk them together. Add the wet to the dry and stir, just till everything is incorporated, it’s fine if a little flour is still showing. Stir in rhubarb. Mix lightly. don’t over mix.

Line your muffin tin with papers, or use your favorite muffin bakeware. Add some batter to each muffin cup, about 3/4 full. Take your topping ingredients from the fridge and add to each muffin, about 2 1/2 Tablespoons , lightly press the topping into each muffin. ( you might have extra topping mix, store in a ziplock in the fridge for up to 2 weeks). Bake at 350 for 30 minutes or until a toothpick comes out clean. Let cool for 15 minutes and mix up the glaze ingredients and drizzle on each muffin. Serve and enjoy!

Rhubarb Muffins

The flavor of the orange rind compliments the rhubarb in these muffins. If you are keeping for longer than a day, freeze cooled muffins in freezer bags to stay fresh for months. Simple microwave for 10 – 15 seconds to thaw and warm them.

Makes: 12 very large or 18 regular size muffins


  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup oil
  • 1 ¼ cups sugar
  • 1 egg
  • 1 cup buttermilk or sour cream or plain yogurt
  • 1 tsp vanilla
  • 2 tsp freshly grated orange rind
  • 2 ½ – 3 cups diced rhubarb


1) Preheat oven to 350 degrees F. Spray 12 large or 18 medium muffin cups with cooking oil spray, or line with muffin cup liners.

2) In medium bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3) In small bowl, mix together the ingredients for the topping. Set aside.

4) In large bowl, beat together oil, sugar, egg, buttermilk, vanilla and orange rind.

5) All at once, stir in rhubarb and flour mixture, using as few strokes as possible. The reaction of the buttermilk and the soda will make it fluff up and thicken quite quickly, and you don’t want to mix the batter too much or you will lose all the air bubbles that make the batter light.

6) Spoon batter into prepared muffin cups, filling almost to the top.

7) Sprinkle about ½ tsp of topping mixture on top of each muffin.

8) Bake at 350 degrees F for about 20 – 25 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pans at least 10 minutes before removing.


– I often use plain Greek yogurt in place of buttermilk or sour cream. Since the Greek yogurt is thicker than regular yogurt or buttermilk, I thin it down with about 3 Tbsp of milk or water.

– The streusel topping is best the first day. The second day it loses it’s crunchy texture, but it still tastes good! Try it the second day warmed and topped with ice cream.

Variation: Strawberry Rhubarb Muffins

Follow recipe as above but:

– use 1 1/2 cups each diced strawberries and rhubarb (for a total of 3 cups)

Rhubarb Muffins with Cardamom Streusel

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Better known for its appearances in crisps and compotes, rhubarb also deserves a place at the breakfast table. Cardamom, vanilla, and sugar tame the sour stalks in these delicate muffins, to give you a sweet start to your day.

What to buy: Plain whole-milk yogurt is fine in these muffins, but we prefer thicker Greek yogurt—such as the Fage brand—which can be found in most grocery stores.

Game plan: These muffins are best warm out of the oven but can be stored covered at room temperature for up to 2 days.

Rhubarb Streusel Muffins

This recipe was given to me by a close family friend. Finding different uses for rhubarb is a fun challenge, and these muffins are great for entertaining at a Sunday brunch. They are not too sweet and are made with wholewheat flour, bran and a relatively small amount of oil, yet they are moist and delicious. I have also made this recipe at other times of the year using fresh highbush Nova Scotia blueberries. The unique butter they are served with is simple to make, and most people have the staples in their pantry.

Rhubarb Streusel Muffins
In a bowl, stir together brown sugar, oats, flour, butter, cinnamon, cloves, and nutmeg set aside. In a bowl, stir together egg, brown sugar, rhubarb, buttermilk, oil, and vanilla. In the second bowl, whisk together flour, whole wheat flour, bran, baking soda, baking powder, and salt. Stir egg mixture into flour mixture until combined. Dividing evenly, fill greased 12-cup muffin tin, sprinkle reserved brown-sugar mixture over top. Bake at 350°F (180°C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks.
Makes 12 muffins

Honey Vanilla Butter
Split the vanilla bean in half and scrape out seeds using the back of a paring knife discard pods and add seeds (or extract) to butter in a mixing bowl. Beat butter and vanilla, scraping down sides, until light and fluffy. On medium speed, beat in honey, scraping down sides, and process until smooth.
Makes 1 cup (250 mL)

Rhubarb health benefits

Rhubarb is certainly something that does more good than bad to your body, this flavorful food is packed full of nutrients. There is nothing your body loves more than nutrients and vitamins, and rhubarb has two key vitamins that help keep your body healthy and at its best. 

Rhubarb is rich in vitamin K, which helps strengthen your bones and maintain healthy bone formation. Vitamin K is known to help keep your calcium levels up as well, which prevents blood clotting. 

Vitamin K can be found in many leafy greens, such as your beautiful bunch of rhubarb. But wait. there's more!

Rhubarb is also rich in another great vitamin, vitamin A. Why is it so great? Well, vitamin A helps maintain healthy skin and can keep it looking youthful and smooth. It helps to support a strong immune system and supporting cell growth. WOW! 

Rhubarb is high in antioxidants too, which protect your body from free radicals. What are free radicals? Free radicals are molecules that are formed after you've been exposed to things that your body thinks are bad for you, or when your body is trying to digest food. They damage your cells and can increase the risk of illness by weakening the immune system. That's why eating antioxidants is so very good for you!

That just gives you a reason to go out and get some fresh rhubarb and make this yummy cake! Not only is it absolutely delicious, but it's healthy too, now that's a good combination!

Who knew such a simple ingredient in a cake could be so good for you! Now there's an excuse to have more than one slice. maybe two. or three. :)

  • Nonstick cooking spray
  • 1 ¾ cups regular rolled oats
  • ¾ cup whole-wheat pastry flour or whole-wheat flour
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar (see Tip)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 cup finely chopped rhubarb
  • 1 tablespoon packed brown sugar (see Tip)
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped walnuts

Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups coat paper cups with cooking spray. Or coat muffin cups with cooking spray.

Place 3/4 cup of the oats in a food processor cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats and the next six ingredients (through salt). Make a well in center of flour mixture.

In a medium bowl combine the next four ingredients (through vanilla). Stir in rhubarb. Add rhubarb mixture all at once to flour mixture stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.

For streusel topping, in a small bowl stir together the 1 tablespoon brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and the walnuts. Sprinkle over batter in muffin cups.

Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Tips: If using a sugar substitute for the muffins, we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use 1/2 cup equivalent. Nutrition Per Serving with Substitute: Same as below, except 166 cal, 25 g carb. (6 g sugars).

  • For The Muffins
  • 2 cups diced rhubab (from about 2 stalks)
  • 1 cup (7 ounces) sugar
  • 2 cups (10 ounces) all purpose flour
  • 1/2 cup packed light brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 4 eggs, lightly beaten
  • 16 tablespoons (2 sticks) unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped strawberries
  • For Topping
  • 10 tablespoons cold unsalted butter, diced
  • 1 cup light brown sugar
  • 1 cup (5 ounces) flour

Adjust oven rack to center position and preheat oven to 375°F. Butter muffin tins or line with paper holders. In a small bowl, combine rhubarb and sugar. Let stand 20 minutes.

In a large bowl, whisk together flour, brown sugar, baking powder, and salt. In a medium bowl, whisk together milk, eggs, butter, and vanilla until combined. Pour wet ingredients into dry ingredients and stir until combined (lumps will remain.) Use a plastic spatula or wooden spoon to gently fold in rhubarb, sugar, and strawberries until combined.

For the topping: In a medium bowl, combine butter, sugar, and flour. Rub butter into flour until crumbs form.

Fill each muffin cup 3/4 full with batter. Top with streusel. Bake muffins until golden and a cake tester comes out clean, about 20 minutes. Let cool in tin for 5 minutes. Repeat with remaining batches of muffins. Store muffins in a sealed container at room temperature for up to three days.

A few wee tips for Rhubarb Streusel Muffins:

Muffins don’t like being too snuggled up. If you have two muffin pans then you can do 6 muffins in each, leaving a space between each muffin to help them cook evenly. If you don’t have two muffin pans then no worries at all, one works just fine too!

I mixed the rhubarb in with the streusel - in testing I just had it on top and it looked a bit awkward.

I promise there’s loads of rhubarb in these, the stuff I had lost some of its colour in the oven so it is hard to see in the photos.

I haven’t tried it with other fruit but this would be a great base for other fruit muffins!