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Rhubarb Muffin Recipe with Cinnamon Butter Crumble

Rhubarb muffin recipe makes a moist sweet and tender muffin loaded with fresh rhubarb under a warm and crunchy brown sugar cinnamon streusel topping.

Rhubarb Oat Muffins with Cinnamon Butter Crumble

Rhubarb is one of the first things to pop up once the weather gets warmer. We love the stuff and these Rhubarb Muffins with Cinnamon Butter Crumble is one of the first things I make whenever I get my hands on some.

It’s time for the Spring version of “The Freaky Friday” blog hop, and I’m bringing Rhubarb Oat Muffins with Cinnamon Butter Crumble to the party!

The Freaky Friday blog hop organized by Michaela who runs An Affair From the Heart, is a group of bloggers that are secretly assigned each others’ blogs from which we choose a recipe.

Banner for for a spring blog hop called freaky friday.

It is so much fun, and the bloggers that participate are all amazing foodies. The biggest problem I always have is picking just one recipe to post about.

This time I had the pleasure of being assigned Michele’s blog “Bacon Fatte“. Michele is a Minnesota gal who doesn’t apologize for her use of bacon, butter, or booze.

How can you not love someone like that? Michele does an amazing job making colorful dishes for the family and some amazing entertaining cuisine.

Rhubarb Oat Muffins with Cinnamon Butter Crumble

I had a heck of a task trying to decide on which recipe to make. Her Linguine con le Vongole and her New Potato Salad with Basil, Shallots, and Lemon were all contenders.

Our selection needed to be springy was the only stipulation. You know me, guess what my search gravitated toward?

Yep, bread and Michele didn’t disappoint. I had my eye on her Spiced Bakery Style Ginger Pear Muffins but her Rhubarb Oat Muffins with Cinnamon Butter Crumble were the ultimate winner.

Rhubarb Oat Muffins with Cinnamon Butter Crumble

These muffins have such a beautiful contrast between the sweetened rhubarb and warm cinnamon and brown sugar.

Even though the batter is quite thick they bake up soft and tender. They’re perfect with a cup of coffee for breakfast or a special treat with dinner. They’re easy to put together and makes up to 24 muffins!

How to make Rhubarb Muffins

There are two steps to making these muffins. I make the Streusel top first and just set it aside. Let’s start with it.

Cinnamon Brown Sugar Streusel Topping

  1. Combine flour, old-fashioned oats, brown sugar, cinnamon, and turbinado sugar together in a small bowl.
  2. Dice cold butter. Using two forks or a pastry cutter, cut the butter into the dry ingredients until it appears crumbly. Set aside (I put mine in the refrigerator).
    • Don’t overwork it or it will blend together and not crumble over the muffin.
    • Don’t use your fingers. The heat in your hands will soften the butter and break down your crumble.

Muffin Batter

  1. In a large bowl combine the dry ingredients, flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together until blended.
  2. In a separate bowl combine the wet ingredients, milk, vinegar, vanilla extract, oil, and egg. Whisk together.
  3. Add the wet ingredients to the dry ingredients using a spatula. Mix only until combined.
  4. Fold in the rhubarb.

Assemble/Finish

  1. Fill muffin cups 3/4 full. Sprinkle with additional rhubarb pieces and crumble. For an extra crunch sprinkle with the top with turbinado sugar.
  2. Bake 

Tips for the perfect muffin

  • Chop the rhubarb into smaller pieces to ensure that it disperses evenly and bakes evenly.
  • Milk and vinegar listed in the ingredients can be replaced with buttermilk.
  • Don’t over mix the crumble or the batter, mixing only as long as necessary. Over mixing will result in a tough muffin.
  • You can use frozen rhubarb. Frozen rhubarb holds a lot of moisture and should ve thawed and extra moisture lightly pressed before using it.
  • Turn the muffin pan halfway through baking to assure muffins bake evenly. Remove the muffins when a toothpick or cake tester comes out with light crumbs. 
  • Let the muffins cool in the pan 10 minutes and then remove them from the pan.
  • It’s best to use two pans but if you only have one, make sure it’s cool before refilling it.

Storing Rhubarb Muffins

Muffins are best stored in a cake carrier or covered container once they’re completely cool. They don’t do well in a plastic bag because the crumble will become soggy. Muffins freeze well in an airtight container.

Other Rhubarb recipes that you may enjoy

Pin it this amazing rhubarb muffin recipe!

Two photo collage of rhubarb muffins in an antique muffin pan over a rhubarb muffin in a muffin paper.

We’re muffin lovers and these are some of our favorites!

top view of a Rhubarb Oat Muffin with raw pieces of rhubarb in a bowl
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5 from 15 votes

Rhubarb Oat Muffins with Cinnamon Butter Crumble

Rhubarb muffin recipe makes a moist sweet and tender muffin loaded with fresh rhubarb under a warm and crunchy brown sugar cinnamon streusel topping.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 24 muffins
Author Julie Menghini

Ingredients

Cinnamon Butter Crumble

  • 1/4 cup unsalted butter chilled and cut into 1/4″ pieces
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup old-fashioned oats
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp turbinado sugar optional (sugar in the raw)

Rhubarb Muffins

    Dry Ingredients

    • 2-1/2 cups unbleached all-purpose flour
    • 1-1/4 cups brown sugar I used dark brown sugar but either is fine
    • 1 cup old-fashioned oats
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp cinnamon

    Wet Ingredients

    • 1 cup whole milk
    • 1 tsp white vinegar or lemon juice
    • 1 tsp vanilla extract
    • 1/2 cup vegetable oil or canola
    • 1 egg lightly beaten
    • 2 cups rhubarb chopped – reserve 1/4 cup for topping

    Instructions

    Instructions

    • Preheat oven to 350°F.  Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.

    Cinnamon Butter Crumble

    • Combine crumble ingredients in a small bowl.  Use two forks to cut butter into other ingredients.  I used my fingers and “pinch” the ingredients together until it resembles coarse crumbs.  If the butter gets to warm it will not crumble.  Refrigerate before crumbling it gets too soft.

    Rhubarb Muffins

    • In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt.  Whisk together to combine.
    • in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg.  Whisk together.
    • Add wet ingredients to dry ingredients and mix together until just combined.  Fold in 1-3/4 cups chopped rhubarb.
    • Fill muffin cups 1/2 to 3/4 full.  Top with remaining rhubarb and crumble.  Sprinkle with turbinado sugar.
    • Bake 20 to 25 minutes rotating pans halfway through baking.  Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean.  Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
    • Store in an airtight container at room temperature or in the refrigerator.  May be frozen for a longer period of time.

    Notes

    Buttermilk can be substituted for milk and vinegar.  
    Muffins filled 1/2 full make 24 muffins.  Filled 3/4 full make approximately 19 muffins.
    Recipe created by https://baconfatte.com/rhubarb-oat-muffins-cinnamon-crumble/

    Nutrition

    Serving: 24g | Calories: 121kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 158mg | Potassium: 69mg | Fiber: 1g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
    This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
    Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

    Just go see for yourself all of the amazing recipes on Bacon Fatte. I’ll guarantee you’ll want to stay awhile. While you’re at it, take a look at what these other Freaky Friday participants are cooking up!

    A Dish of Daily Life – Korean BBQ Chicken Skewers

    An Affair from the Heart – Everything Bagel Dip

    Bacon Fatte – No Bake Strawberry Shortcake Dessert

    Bowl Me Over – Best Enchilada Sauce

    Hostess at Heart – Rhubarb Oat Muffins

    LeMoine Family Kitchen – Brown Sugar Jalapeño Bacon

    Life Currents – French Onion Tart

    Lisa’s Dinnertime Dish – Tuscan Pork Sheet Pan Dinner

    Mildly Meandering – Roasted Red Pepper Dip

    Take Two Tapas – Mexican Beer Cheese Skillet

    West Via Midwest – Reuben Totchos

    Who Needs a Cape? – Raspberry Daiquiri Pie

    Recipe Rating




    Trisha

    Tuesday 28th of September 2021

    Just made these but I don't think the muffin inside has enough flavour (bland), so I added nutmeg and more cinnamon. The crumble is a nice touch.

    Julie Menghini

    Wednesday 29th of September 2021

    Thank you, Trisha. Adding spice is always easy to do to accommodate your tastes.

    Florida

    Wednesday 18th of August 2021

    Well July, We have an abundance of rhubarb here and Im always looking for way to use it up when fresh. I freeze a lot of it though so I have some all year long. It's great to have such a yummy recipe. I know by the ingredients that these muffins will be a big hit when I have someone over. Will let you know how they turn out tomorrow. Can't wait!!

    '

    Julie Menghini

    Thursday 19th of August 2021

    Thank you! These muffins are definitely a favorite. I'm jealous that you have such an abundance of rhubarb!

    Sunita Bassra

    Thursday 24th of June 2021

    This was awesome. I replaced the whole milk with oat milk, and used coconut oil instead of canola and it worked great! I also used 1 c. coconut palm sugar instead of brown. YUM!

    Julie Menghini

    Friday 25th of June 2021

    Thank you, Sunita! I love that you shared your substitutions. That's always appreciated by other bakers wanting to give them a try.

    Pat

    Sunday 6th of June 2021

    I tried the recipe....the muffins turned out perfectly, they are delicious! Thanks for the recipe!

    Julie Menghini

    Sunday 6th of June 2021

    Thank you, Pat! We love these muffins when we can get that yummy fresh rhubarb.

    Cathy Deutsch

    Saturday 29th of May 2021

    Can I use steel cut osts for the baking batter? I usually use quick oats for toppings. . Or can I use the quick oats for everything? Very excited to try this recipe!!

    Julie Menghini

    Sunday 30th of May 2021

    Cathy, the quick oats are o.k. but don't use the steel cut. I hope you'll stop and let us know what you think.