Q1: Can I use frozen rhubarb for these Rhubarb Muffins?

Yes, you can use frozen rhubarb. Just thaw it completely and let it drain naturally. Avoid pressing out excess moisture, as some liquid helps maintain the muffin’s texture.

Q2: Why did my Rhubarb Muffins turn out dense or tough?

The most common reason is overmixing the batter. For light and fluffy muffins, gently mix the wet and dry ingredients just until combined, leaving visible streaks of flour.

Q3: How can I make this Rhubarb Muffins dairy-free?

You can substitute the butter with a neutral oil or dairy-free margarine, use a plant-based milk like almond or oat, and replace sour cream or Greek yogurt with a non-dairy alternative.

Rhubarb Muffins - Superb Recipe

Description

Bakery-style rhubarb streusel muffins with a tender crumb and crispy topping, perfect for beginners and quick, healthy baking.

Ingredients

Scale

3 tablespoons butter, melted (for streusel)
3/4 cup all-purpose flour (for streusel)
1/4 cup brown sugar (for streusel)
1/2 teaspoon cinnamon (for streusel)
1/4 teaspoon kosher salt (for streusel)
3 tablespoons brown sugar
2 1/2 cups finely diced rhubarb (approx. 1/4-inch in size)
3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup melted butter
1 cup sour cream or plain Greek yogurt
1/4 cup milk
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract

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Instructions

Preheat the oven to 400°F and line a muffin tin with paper liners.
In a small bowl, stir the diced rhubarb with 3 tablespoons of brown sugar and set aside.
In a large bowl, whisk together 3 cups flour, granulated sugar, baking powder, cinnamon, and salt.
In another bowl, beat the melted butter, sour cream or yogurt, milk, eggs, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the rhubarb and any juices. Mix just enough to incorporate.
In a separate bowl, make the streusel by combining melted butter with flour, brown sugar, cinnamon, and salt until crumbly.
Divide the batter evenly into the muffin cups, filling almost to the top.
Top each muffin generously with streusel.
Bake at 400°F for 5 minutes, then reduce oven temperature to 350°F and bake for another 12–15 minutes or until a toothpick comes out clean.
Cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.

Notes

Do not overmix the batter; it should still have visible flour streaks.
If using frozen rhubarb, thaw and drain before use, but do not squeeze out all moisture.
For a dairy-free version, use plant-based milk, non-dairy yogurt, and oil instead of butter.
Muffins taste even better the next day after the flavors have settled.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 387
Sugar: 25g
Sodium: 309mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 57g
Fiber: 2g
Protein: 6g
Cholesterol: 67mg