Rhubarb Muffins
Make Rhubarb Muffins with tangy rhubarb and crisp streusel for bright, tender muffins everyone will love.
Ingredients
- 2 cups rhubarb (chopped)
- 1 ¾ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg (beaten)
- ½ cup milk
- ½ cup vanilla Greek yogurt
- ¼ cup butter (melted, or vegetable oil)
- 2 teaspoons vanilla extract
- streusel topping (recipe in notes)
Instructions
Step 1: Preheat and prepare the muffin wells
Preheat the oven to 400°F and prepare your muffin tin by greasing the twelve wells or lining them with paper liners. This is the simple first move that sets the bake up for success — have the tin ready and the liners arranged so you can portion batter without fuss.
Step 2: Whisk the dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and airy. Make sure there are no lumps — the dry mix should look pale, slightly aerated, and faintly powdery.
Step 3: Combine the wet ingredients
In a separate small bowl whisk the egg until smooth, then add milk, vanilla Greek yogurt, melted butter (or oil), and vanilla extract. Whisk until homogenous and slightly glossy; the wet mix should be fluid but creamy, with the yogurt lending a faintly thicker, satiny texture.
Step 4: Add rhubarb to dry, make a well, and combine into a batter
Toss the chopped rhubarb into the dry flour mixture so the bright pink-red pieces are coated and distributed, then make a shallow well in the center of the dry mix and pour the wet ingredients into it. Stir gently just until moistened — the batter should be thick, loosely cohesive, with visible streaks and pockets of rhubarb and a few streaks of flour remaining. Avoid overmixing to keep the muffins tender.
Step 5: Portion batter and top with streusel
Divide the batter evenly across the twelve prepared wells, filling each to about two-thirds full. If using streusel, sprinkle a generous, even layer over each muffin so the tops will crisp and glisten when baked.
Step 6: Bake, cool, and plate
Bake for 16–19 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and cool completely on a baking rack so the crumb sets and the streusel crisps. Serve warm or at room temperature — a single muffin presented in its paper liner on a small plate with a scattering of fresh rhubarb pieces makes for a lovely finish.
Notes
- Streusel: 1/2 cup all-purpose flour, 1/4 cup brown sugar, 3 tbsp cold butter, pinch of salt; cut butter into crumbs and sprinkle on muffins before baking
- For vegan muffins, use a flax egg, plant-based yogurt, and oil instead of butter
- Avoid overmixing the batter to keep muffins tender
- Freeze cooled muffins individually wrapped for up to 3 months
- If using frozen rhubarb, thaw and pat dry to remove excess moisture