Rhubarb Streusel Muffins (2024)

A blissfully tart muffin with just the right amount of sweet; Rhubarb Streusel Muffins consists of fresh rhubarb and crunchy walnuts. And, if that wasn’t enough, the streusel crumb topping is super easy to make and adds a nice flaky crunch to the top of the deliciously soft and moist muffin!Delicious!

I’m not a fan of summer – the heat and the humidity just make me a very miserable person – but, I love what summer brings in terms of fresh produce. My favourite thing about summer (other than not having to pack a school lunch box) is rhubarb, and I can’t think of anyone who wouldn’t like to sink their teeth into one of these Rhubarb Streusel Muffins!

We love rhubarb, but we always tend to make the same thing with it – jam. There’s surely nothing wrong with a good strawberry rhubarb jam, but I wanted to make something with fresh rhubarb. A Rhubarb Streusel Muffin seemed like a perfect way to use up my recent farm market purchase.

RHUBARB WAS PLENTIFUL

When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months. My dad grew some rhubarb and still does, but I particularly remember one family who grew the biggest rhubarb I had ever seen – even to this date, I haven’t seen rhubarb so large or taste so good.

There might be a reason their rhubarb tasted better than all other rhubarb, and I’ll share that with you, Dear Reader. As I said, this rhubarb was extremely large. It was a fenced-in patch of rhubarb that had to be about twenty or thirty feet square. It was located right behind their house, which made it most difficult to steal.

Yes, I said steal. Us kids would often slip our arms through the fence and pull out a stalk or two. It was a perfect snack on a hot summer day. Oftentimes, we would just so happen to be passing by when the owners were cutting down the rhubarb and they would always happily give us some. I’m not sure why we thought we needed to steal it; had we knocked on the door and asked, I’m sure they would have given us a stalk and sent us on our way.

BLAME IT ON THE 80s!

I guess it’s just the kind of thing the kids in the 80s did. It wasn’t just the rhubarb! A nearby family grew crab apples and cherries, also inside a fenced-in yard, but we managed to get in there too, even if we did have to wait until after dark. It’s been many years since I’ve been back to the small town where I grew up. And, if I were to go back now, I’d still look for the familiar sights that were childhood favourites.

Both of the owners of these tempting gardens have passed away now. But my memories of their delicious fruits still vividly remain. Rest in peace Mr. & Mrs. Martin and Mr. & Mrs. Tilley. It’s recipes like this one that reminds me of you and keep my fond childhood memories alive.

Let’s get to the recipe before I start confessing more of my sins!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

FOR THE MUFFINS:

• Flour– No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Sugar– I’ve only used regular granulated sugar in this recipe and have not tested it with any other sweeteners.
• Salt– This is a common ingredient in baking and cooking. In baking it helps to enhance and balance sweetness.
• Baking Powder– This is used to increase the volume of the batter and to add texture as well.
• Vegetable Oil– Used instead of butter, the oil keeps the muffins light and super moist.
• Egg– Whenever you set out to bake, make sure your egg is at room temperature.
• Milk– When a baking recipe requires milk, I always use whole milk, unless otherwise stated.
• Rhubarb– You will need one cup of finely diced rhubarb. I did top the muffins with extra rhubarb, but that is completely optional.

FOR THE STREUSEL TOPPING:

• Sugar– Again, use regular granulated sugar here too.
• Flour
• Butter– When making a streusel topping, cold butter is best. It doesn’t have to be ice cold, but should not be in a softened state like when you start out to make cookies or cakes.
• Ground Cinnamon – This adds a warming flavour to the crumb topping.

FOR THE GLAZE:

• Confectioner’s Sugar
• Milk

HOW TO MAKE RHUBARB STREUSEL MUFFINS

Preheat your oven to 375 degrees F and line a muffin tin with paper liners. Set that aside. Next, in a large mixing bowl, whisk together the flour, sugar, salt and baking powder. In another bowl, whisk together the egg, oil and milk. Pour the wet mixture into the dry mixture. Stir to combine.

Add the diced rhubarb and fold it into the muffin batter. Divide the batter evenly among the twelve muffin liners. Set aside. Next, use a fork to smash together the first four ingredients of the streusel topping. It should look lumpy and coarse. Stir through the walnut pieces and evenly top the muffins with the mixture.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the baked muffins to cool for 5 minutes in the muffin tin. Remove and transfer to a wire baking rack to cool completely. When cooled, store in an air-tight container or in a covered cake stand for up to 3 days.

If you’re so inclined, you can add the glaze once the muffins are completely cooled. It is optional, but if you want to do it, whisk together the confectioner’s sugar and milk until smooth. Use a spoon to drizzle over the desired amount of glaze. Allow the glaze to set before storing the muffins in a container.

WHAT IS RHUBARB?

Rhubarb is a perennial plant that grows well in cool climates. The stalks are edible, but it’s sometimes planted as an ornamental plant because of its beautiful, vibrant red stalks and wide green leaves.

Consumed raw, rhubarb has an intensely tart flavour that’s not generally liked. But toss it with sugar and bake it into cake, pie, shortbread or jam, and rhubarb’s bitterness fades and becomes delicious.

While it’s most commonly used in combination with other fruits to make sweet treats, rhubarb has several savoury applications. Add it to salsa, use it to make chutney or enjoy it as a marinade for meat.

STORING YOUR MUFFINS

You can store them for 3-5 days on your countertop on a cake stand with a lid. Even though the muffins are safe to eat after being left on the counter for a few days, they tend to lose some of their moistness after the third day. But, never fear! If your muffins become a little stale, pop one in the microwave for 10 seconds. It will soften it up quite nicely!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!