Streusel Topped Rhubarb Muffins

This lovely Streusel Topped Rhubarb Muffins recipe is a great way to use fresh or frozen rhubarb. The yummy streusel mixture on top of each muffin adds not only a crunchy texture but a scrumptiously sweet topping!

They are best served warm out of the oven but also last for many days in a container and also freeze well. Rhubarb is one of our favorite ingredients to work with and we have a huge patch of rhubarb at our house and many recipes to share with you. Also try our delicious Strawberry Pancake Muffins, so easy and so good. 

How Do You Use Frozen Rhubarb?

I use frozen rhubarb interchangeably with fresh rhubarb with good results but in a muffin recipe like this, it really doesn’t matter as you make a rhubarb compote first anyway. 

When I harvest my rhubarb, and I have lots, I usually use a batch or two fresh and then the rest goes into the freezer in 4 cup and 6 cup bags.

If you want to prevent any clumping when freezing rhubarb, although I find that it breaks apart just fine, then freeze it first on a baking sheet and then put it into bags. 

How Do You Make Rhubarb Muffins?

These muffins are easy to make and use a good standard recipe for a coffee cake muffin. Then the batter and rhubarb compote are layered in giving you a nice run of rhubarb through the delicious muffin. 

Rhubarb Compote

First off, make your rhubarb compote by mixing 6 cups diced rhubarb, frozen or fresh with 1 cup sugar; this amount will give you leftover compote for dessert over ice cream. I also love to fold in rhubarb into yogurt for breakfast. If you want to use less, then mix 4 cups rhubarb with 2/3 cup of sugar. 

Bring the mixture to boil, cover and let simmer for about 10 min. Then uncover and continue to cook for another 7 to 10 min. until thickened and the rhubarb is soft. Let cool and set aside. 

Coffee Cake Batter

Next, preheat the oven and line muffins tin with paper liners. Then in a large bowl of a standup mixer cream the room temperature butter and sugar together until light and fluffy. Add eggs one at a time and then add in the vanilla, sour cream and milk. Set aside this creamed mixture. 

In another bowl prep your dry ingredients by whisking together your flour, baking powder, baking soda, and salt. Now combine the dry and wet ingredients together by having the mixer on low and adding the flour mixture in slowly. Mix until just together. Set aside. 

Streusel Topping

Lastly, before building your muffins you need to make a streusel topping. Combine flour, brown sugar, salt, and cold butter to a crumble mixture in a small bowl and set aside.

Now to build your muffins. First, add in enough batter to fill about 1/3 of the muffin cups, then add in a large tablespoon of rhubarb compote and swirl slightly. Finish with more batter to fill about 3/4 full and top with a generous amount of streusel topping. 

Bake according to the recipe until the muffins are lightly browned on top and a tester in the center comes out clean. 

Here are all of our wonderful rhubarb dessert recipes and one cocktail recipe too!

Rhubarb Dream Bars

Rhubarb Impossible Pie

Old Fashioned Rhubarb Loaf

Rhubarb Strawberry Sour Cream Pie

Super Easy Rhubarb Tarts

No Churn Rhubarb Ice Cream Recipe

Blueberry Rhubarb Jam

Strawberry Rhubarb Cobbler

Rhubarb Strawberry Crisp

Rhubarb Margaritas

45 Delectable Rhubarb Recipes

Can You Freeze Rhubarb Muffins?

I freeze a lot of stuff as we can’t eat 20 muffins before they go stale when there are only 3 of us. So 10 of these muffins stayed out and went in the fridge and another 10 went into the freezer. The streusel topping does get soft when they thaw but in no way is the wonderful flavor altered. 

We thoroughly enjoyed the second batch that was frozen too and all have now been devoured. Luckily I have more rhubarb in the freezer to make another batch. 

Pin it HERE!

Pin it HERE!

Streusel Topped Rhubarb Muffins

Tara Noland

These Streusel Topped Rhubarb Muffins are great with a hidden surprise of wonderful rhubarb compote. They have a light and fluffy cakey interior and a crunchy sweet streusel topping! Perfect day or night!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breads, Muffins and Scones

Cuisine American

Servings 20 - 22 muffins

Calories 289 kcal

Ingredients

 

Rhubarb Compote

• 6 cups rhubarb or 4 cups with fewer leftovers
• 1 cup sugar 2/3 cup is using 4 cups rhubarb

Coffee Cake Muffins

• 3/4 cup butter at room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 1/2 tsp. vanilla extract
• 1 cup sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. Kosher salt

Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 tsp. salt
• 1/4 cup butter cold and cut into cubes

Instructions

 

• Rhubarb CompoteMix 6 cups diced rhubarb, frozen or fresh with 1 cup sugar; this amount will give you leftover compote for dessert over ice cream. I also love to fold in rhubarb into yogurt for breakfast. If you want to use less then mix 4 cups rhubarb with 2/3 cup of sugar. 
• Bring the mixture to boil, cover and let simmer for about 10 min. Then uncover and continue to cook for another 7 to 10 min. until thickened and the rhubarb is soft. Let cool and set aside. 
• Coffee Cake Batter Preheat the oven to 350F. Line 2 muffins tins with paper liners.
• In a large bowl of a standup mixer cream the room temperature butter and sugar together until light and fluffy. Add eggs one at a time and then add in the vanilla, sour cream and milk. Set aside. 
• In another bowl prep your dry ingredients by whisking together your flour, baking powder, baking soda, and salt.
• Combine the dry and wet ingredients together by having the mixer on low and adding the flour mixture slowly. Mix until just together. Set aside. 
• Streusel ToppingTo make the streusel topping, combine flour, brown sugar, and salt. Add the cold butter and mix to a crumble mixture in a small bowl using a pastry cutter, fork or your fingers and set aside.
• Now to build your muffins. Add in enough batter to fill about 1/3 of the muffin cups, then add in a large tablespoon of rhubarb compote and swirl slightly using a chopstick, skewer or knife. Finish with more batter to fill about 3/4 full and top with a generous amount of streusel topping. 
• Bake for 25 to 30 minutes or until the muffins are lightly browned on top and a tester in the center comes out clean. 
• Cool for 5 minutes in the pans and then remove and cool completely on cooling racks.

Equipment

Rachael Ray 54075 Yum -o Nonstick Bakeware 12-Cup Muffin Tin With Grips / Nonstick 12-Cup Cupcake Tin With Grips - 12 Cup, Gray

600 pcs Cupcake liners Rainbow Standard Paper Baking Cups Cupcake Liners Muffin Baking Cupcake Mold to Use for Pans or Oven

Rhubarb - Crimson Red - Rheum rhabarbarum - Established Roots - Quart Potted - 3 Plants by Growers Solution

Nutrition

Serving: 22Calories: 289kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 51mgSodium: 243mgFiber: 1gSugar: 28g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!