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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.


  1. Fill muffin cups 3/4 full. Sprinkle with additional rhubarb pieces and crumble. For an extra crunch sprinkle 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!

Front angle view of a rhubarb muffin topped with cinnamon crumble in a natural brown muffin paper. A cinnamon stick and oats sit in front.

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

Rhubarb Oat Muffins with Cinnamon Butter Crumble

Author: Julie Menghini
Rhubarb muffin recipe makes a moist sweet and tender muffin loaded with fresh rhubarb under a warm and crunchy brown sugar cinnamon streusel topping.
4.74 from 56 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Keyword: Rhubarb Oat Muffins with Cinnamon Butter Crumble
Servings: 24 muffins


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



    • 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 use a pastry cutter to cut the ingredients together until it resembles coarse crumbs.  If the butter gets too warm it will not crumble.  Refrigerate the butter if it gets too soft before crumbling if necessary.

    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.


    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


    Serving: 24gCalories: 121kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 5gCholesterol: 13mgSodium: 158mgPotassium: 69mgFiber: 1gSugar: 4gVitamin A: 96IUVitamin C: 1mgCalcium: 30mgIron: 1mg

    Nutritional Disclaimer

    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?Let me know how it was!

    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


    Wednesday 31st of May 2023

    I made these and they were wonderful! The texture is good, and the topping really made the entire muffin delicious! My only problem was allowing them to cool off enough to eat them! My husband had bought way too much rhubarb that I need it for another recipe, and these muffins helped me to find another use for the rhubarb.

    Julie Menghini

    Thursday 1st of June 2023

    I'm so glad you enjoyed them Tracy and appreciate you letting me know! Thank you.


    Wednesday 24th of May 2023

    Very delicious recipe. Made 24 muffins but I doubled the recipe on the crunchy topping.

    Julie Menghini

    Thursday 25th of May 2023

    Thank you, Ann! I'm glad you enjoyed it. We love this recipe too!

    Abby B

    Wednesday 17th of May 2023

    This recipe is fantastic. I doubled it and added 2 tsp nutmeg and one tsp baking powder which fluffed them up the perfect amount. The batter is extremely thick but it made the perfect muffins. Soo good!

    Abby B

    Thursday 18th of May 2023

    @Julie Menghini, do you think these could be frozen?

    Julie Menghini

    Thursday 18th of May 2023

    Thank you, Abby! It is thick and I loved your bump in nutmeg with a bit of baking powder.


    Tuesday 11th of October 2022

    Just made these with the following substitutions: 1/2 c oil became 1/4 c oil + 1/4 c plain Greek yogurt 11% MF; 1 c milk became 1/2 c plain Greek yogurt 11%MF + fill to 1c with milk (happen to have 1%); for crumble I used salted butter (thats what i had thawed) then cut the salt in the dry ingredients to just under 1/2 tsp. They turned out great but leaning to the moist side. I also use large flake oats ALWAYS when baking as I find they give a more wholesome texture. Additionally, tsp cinnamon = 1 heaping tsp cinnamon whenever I bake haha. I usually leave rhubarb chunks large as I do like the tangy bite but don't mind these being more mild on the rhubarb flavour (my rhubarb was frozen). Probably would be good with a few other 'winter' spices (cloves, nutmeg, allspice etc) but I found the cinnamon flavour came through nicely as was perfect as is. I found the recipe is under yield for 24 muffins. Only filled 21 cups for me (tip add water to baking cups that remain empty in your tray to keep things more moist). Now to try and avoid eating them all before tomorrow's baby club!

    Julie Menghini

    Wednesday 12th of October 2022

    Hi Janine! Thank you for your tips! I'm sure there are a lot of readers that will find value in them. I hope your baby club enjoys them!


    Wednesday 6th of July 2022

    I'm sorry to say we didn't really enjoy these muffins. They are far too sweet for our liking. I'm not a good enough baker to know how much sugar I can omit without affecting the end product (e.g., too dry, too crumbly). As another reviewer said, some extra spice like nutmeg would jazz up the flavour. The whole purpose of a rhubarb muffin is to enjoy the tartness of the rhubarb. This recipe missed the mark.

    Julie Menghini

    Thursday 7th of July 2022

    I'm sorry it wasn't for you. You can eliminate as much sugar as you want. If you found it too sweet, start with half and go from there. Thank you for letting me know.

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