Best Rhubarb Muffin Recipe (with Cinnamon Butter Crumble)
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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 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.
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.
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.
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
- Combine flour, old-fashioned oats, brown sugar, cinnamon, and turbinado sugar together in a small bowl.
- 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
- In a large bowl combine the dry ingredients, flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together until blended.
- In a separate bowl combine the wet ingredients, milk, vinegar, vanilla extract, oil, and egg. Whisk together.
- Add the wet ingredients to the dry ingredients using a spatula. Mix only until combined.
- Fold in the rhubarb.
Assemble/Finish
- Fill muffin cups 3/4 full. Sprinkle with additional rhubarb pieces and crumble. For an extra crunch sprinkle the top with turbinado sugar.
- 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
We’re muffin lovers and these are some of our favorites!
- Muffin Recipe
- Apple Muffins with Crumble Topping
- Mango Muffins
- Lemon Pistachio Muffins
- Crystallized Ginger Muffins
- Double Chocolate Muffins
- Cherry Almond Muffins
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Rhubarb Oat Muffins with Cinnamon Butter Crumble
Equipment
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 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.
Notes
Nutrition
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.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
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
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
I just made these and the flavor was really good! I will double the crumble in the future because my husband and I both thought it could use more. The tubanado sugar added a perfect crunch to the top. My muffins didn’t have a dome on them (they were flat) and I’m wondering why or if they were supposed to? Maybe I did something wrong. Any advice there would be appreciated.
I’d check to make sure your baking soda is active and don’t overmix the batter. Make sure your oven is good and hot before baking as well. This article tells you how to test it: https://hostessatheart.com/basic-baking-techniques-tools-ingredients/ I hope this helps, Beth.
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.
Thank you, Trisha. Adding spice is always easy to do to accommodate your tastes.
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!!
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Thank you! These muffins are definitely a favorite. I’m jealous that you have such an abundance of rhubarb!
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!
Thank you, Sunita! I love that you shared your substitutions. That’s always appreciated by other bakers wanting to give them a try.
I tried the recipe….the muffins turned out perfectly, they are delicious! Thanks for the recipe!
Thank you, Pat! We love these muffins when we can get that yummy fresh rhubarb.
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!!
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.
They look and smell wonderful. Wish I could post a picture
Thanks for letting me know, Susan! I hope you enjoyed them as much as we do.
Hello, do you think this would work cooking in a square 10’x10’ glass dish?
I’ve never converted one of my muffin recipes into a “muffin cake”, Diane! Might be a new experiment! I think it would work better in a loaf pan if you want to give it a try.
I made these today and they are delicious!
Thank you so much for letting me know! I’m glad you enjoyed them.
These were delicious!! I only had white wheat flour…but it turned out perfect. Hearty enough for a breakfast muffin! Thanks so much.
Thank you, Jenel! I’m so glad to know that wheat flour worked in these muffins too. ~ Julie
Ive never tried a recipe like this. I’m always open to try new muffin recipes though. I’m excited for this one
Thank you, Bryan! It’s my quick and easy go-to muffin and so versatile. I hope you enjoy them as much as we do.
Rhubarb, rhubarb, rhubarb. What a weird word. When I was a little kid, I used to steal a stalk of rhubarb from my neighbor’s back yard every spring and devour it as-is.
I did too Jeff! We would dare each other to bite into it and I’m puckering up just thinking about it!
Thanks so much for the kind words, Julie! These muffins are family favorites… Hope you loved them as much as we do! Yours, in bacon, butter & booze… Always! 😉
Michele, I just loved this recipe. John took several of them to work and they loved them too. BBB forever!
Julie, these are beautiful! If only i could get rhubarb where I live.
Thank you Mimi! Can you get frozen? That will also work.
I don’t use rhubarb enough!! I need to get some and make a batch of these muffins to keep for busy mornings!
Thank you Jennifer! I sure wish I cooked with it more too!
Finding a new tried and true rhubarb recipe is like finding treasure for me!! I can’t wait to make these as soon as I get my hands on some rhubarb!! Just perfect!!
Thank you Michaela! I’ve tried growing it a couple times and just can’t get it started. We love it too!
Mmm I would love to have one of these RHUBARB OAT MUFFINS WITH CINNAMON BUTTER CRUMBLE for breakfast! They look fab!
Thank you Deanna! We loved them.
These muffins look super yummy! A great start to the day!
Thank you, Debi!
These muffins sound absolutely delightful! They’d be perfect for a Mother’s Day brunch!
Thank you, Lisa! They would be perfect for Mother’s Day!
These certainly look delicious! Just saw some gorgeous rhubarb at a farmers market, great timing!
Thank you Lori! We loved these muffins too and I’ll be heading for more at our farmers market too!
Rhubarb is just my favorite! We enjoy rhubarb pie and pickles, but I’ve never put it in a muffin and I’m excited to give this a try! They look amazing and a great way to start my day!!
Thank you, Debra! I love rhubarb but have never tried pickles! That sounds delicious!
Bacon butter and booze are winning in my book! (and the way she spells her name too). These muffins need to go on our weekend baking list! The sound delicious!
I’m thinking the 3b’s should be a way of life. Thank you, Michele!
These muffins are so up my alley! I love rhubarb!
Thank you Madi! I love it too!
Hello breakfast!! I’ve never cooked with rhubarb before, but I think it’s time to start!
I grew up using rhubarb so loved using it in these muffins. Thank you, Michelle!
Oh Julie, you had me at cinnamon butter crumble! This is one spectacular recipe you chose to make. I’d certainly love to start my morning with one of these warm muffins and a cup of coffee.
Thank you Angela! That’s exactly what we did and John took some to work too and they loved them.
I never see rhubarb at the store. I look, but just haven’t found it. These look amazing by the way. And I have the exact same pan! LOL
If you have a farmers market they’ll have it or you can also try the freezer section at your store. Thank you, Christie, these muffins were so good!