Rhubarb Muffins Recipe with Oats and Cinnamon Brown Sugar Crumble

These irresistible rhubarb muffins are the perfect way to use up that gorgeous pink rhubarb sitting in your garden or fridge! Each bite is a delicious mix of tangy rhubarb and hearty oats tucked inside a tender, fluffy muffin that’s not too sweet. But here’s the real magic — that golden cinnamon brown sugar crumble on top adds the most amazing crunch and warmth that’ll have your whole kitchen smelling like a cozy bakery.

Whether you’re grabbing one with your morning coffee or packing them in lunch boxes, these muffins hit that perfect sweet spot between wholesome and indulgent. Trust me, once you try this rhubarb muffins recipe, you’ll be making them every single rhubarb season!

Rhubarb is one of the first things to pop up once the weather gets warmer, and this is one of the very first recipes I make whenever I get my hands on some. I originally found this recipe through a fun blogger recipe swap years ago, and it has been a reader favorite ever since. It’s easy to see why — the tangy rhubarb plays beautifully against the warm cinnamon and brown sugar, and the batter comes together in just one bowl.

Even though the batter is quite thick, these muffins bake up soft and tender every time. They’re perfect with a cup of coffee for breakfast or as a special treat with dinner. The recipe makes up to 24 muffins, so there’s plenty to share — or freeze for later!

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How to Make This Rhubarb Muffins Recipe (Step by Step)

There are two parts to this recipe. I always make the streusel topping first and set it aside (or pop it in the fridge) while I mix the muffin batter. Here’s how it all comes together:

How to Make the Cinnamon Brown Sugar Crumble

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 looks crumbly. Set aside (I pop mine in the refrigerator).
   • Don’t overwork it or it will blend together instead of crumble.
   • Don’t use your fingers — the heat from your hands will soften the butter and ruin that crunchy 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 just combined — a few streaks are okay!

4. Fold in the rhubarb.

Assemble and Bake

1. Fill muffin cups 1/2 to 3/4 full. Sprinkle reserved rhubarb pieces and crumble over the top. For extra crunch, sprinkle with turbinado sugar.
2. Bake at 350°F for 20–25 minutes, rotating pans halfway through. A toothpick inserted in the center should come out with just a few dry crumbs.
3. Cool in the pan for 10 minutes, then move to a wire rack to finish cooling.

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Tips for Perfect Rhubarb Muffins Every Time

• Chop the rhubarb into small pieces so it distributes evenly throughout the batter and bakes through.
• Milk and vinegar listed in the recipe can be replaced with buttermilk — use the same amount.
• Don’t over-mix the crumble or the batter. Mix only until just combined. Over-mixing leads to tough, dense muffins.
• Using frozen rhubarb? Thaw it first and lightly press out the extra moisture before adding it. Frozen rhubarb holds a lot of water, which can make your muffins wet.
• Rotate the muffin pan halfway through baking so they bake evenly. Remove from the oven when a toothpick or cake tester comes out with light crumbs, not wet batter.
• Let the muffins cool in the pan for 10 minutes before removing them. This helps them set up and keeps the crumble intact.
• If you only have one pan, let it cool completely before refilling it.

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Easy Substitutions for This Rhubarb Muffins Recipe

One of the best things about this recipe is how flexible it is. Here are some easy swaps:

• Buttermilk: Replace the milk + vinegar with an equal amount of buttermilk.
• Strawberry-Rhubarb: Swap out 1/2 cup of rhubarb for fresh or frozen strawberries. It’s a classic combo!
• Egg-free: Use 1/4 cup of unsweetened applesauce in place of the egg. One reader made them vegan this way and loved the results.
• Less sweet: Cut the brown sugar in the batter by 1/4 to 1/2 cup — the texture won’t be affected. You can also add a pinch of nutmeg or extra cinnamon to punch up the flavor without adding sweetness.
• Add nuts: Fold in 1/2 cup of chopped walnuts or pecans for a little extra crunch inside the muffin.
• Any milk works: 1%, 2%, or whole milk all work great in this recipe.

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How to Store (and Freeze!) Your 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 — the crumble will turn soggy. These muffins freeze beautifully! Store them in an airtight container or zip bag and freeze for up to 3 months. Thaw at room temperature or warm them in the microwave for about 30 seconds.

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Frequently Asked Questions

Can I use frozen rhubarb in this rhubarb muffins recipe?
Yes! Just thaw it first and gently press out the extra moisture with a paper towel before adding it to the batter. Too much liquid can make the muffins wet and heavy.

Why did my muffins turn out wet or doughy?
A few things can cause this: frozen rhubarb that wasn’t drained, an oven that runs cool, or overfilling the cups. Try rotating the pan halfway through baking, and always use a toothpick to check — it should come out with just a few dry crumbs, not wet batter.

Can I substitute buttermilk for the milk and vinegar?
Absolutely! Use an equal amount of buttermilk in place of the whole milk + vinegar. It works perfectly.

Can I use 1% or 2% milk instead of whole milk?
Yes, any milk fat level works fine in this recipe.

Can I make these muffins vegan?
Yes! Use vegan butter for the oil, swap the egg for 1/4 cup of unsweetened applesauce, and use your favorite non-dairy milk. One of our readers made them this way and said they turned out great.

Can I reduce the sugar?
Yes. If you’d like them less sweet, start by cutting the brown sugar in the batter by 1/4 to 1/2 cup. Adding a bit of nutmeg or extra cinnamon helps boost the flavor without extra sweetness.

Can these muffins be frozen?
They freeze great! Let them cool completely, then store in an airtight container or zip bag for up to 3 months. Thaw at room temperature or warm them in the microwave for about 30 seconds.

Why is my crumble topping not crumbly?
Your butter likely got too warm. Keep the butter cold and use two forks or a pastry cutter — don’t use your fingers. The heat from your hands will melt the butter and turn your crumble into a paste. If your kitchen is warm, pop the crumble in the fridge for a few minutes before using.

How many muffins does this recipe make?
It makes about 19–24 muffins depending on how full you fill the cups. Filled halfway = 24 muffins; filled 3/4 full = about 19 larger muffins.

My muffins are flat on top — what happened?
These muffins aren’t meant to be super domed — they bake up flatter than a typical muffin because they use baking soda. If you’d like a little more rise, try adding 1 teaspoon of baking powder in addition to the baking soda.

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Other Rhubarb Recipes You’ll Love

• Strawberry Rhubarb Bread with Streusel Topping — basically rhubarb cake in loaf form!
• Old-Fashioned Strawberry Rhubarb Pie — a classic you’ll make every season
• 4-Ingredient Simple Rhubarb Sauce — great on pancakes, ice cream, or yogurt
• Easy Rhubarb Dessert Recipe with Jello
• Apple Rhubarb Skillet Pie

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I hope you enjoy this rhubarb muffins 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 other readers decide if this recipe is right for them too.

More Muffin Recipes We Love

• Carrot Cake Muffins
• Basic Muffin Recipe (7 Variations)
• Best Muffin Recipes Roundup
• Apple Muffins with Crumble Topping
• Lemon Pistachio Muffins
• Double Chocolate Muffins
• Cherry Almond Muffins
• Crystallized Ginger Muffins

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!

The blog hop that I participated in was organized by Michaela who runs An Affair From the Heart. Other great bloggers that participated are as follows:

• 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

Originally published: May 3, 2018. Updated: March 18, 2026– Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.