Rhubarb Streusel Muffins Recipe
Rhubarb Streusel Muffins Recipe photo by Taste of Home
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Rhubarb Streusel Muffins Recipe

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What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. The snacks are based on a coffee cake recipe.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 18 servings


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 3 cups chopped fresh or frozen rhubarb, thawed
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Nutritional Facts

1 each: 238 calories, 11g fat (5g saturated fat), 36mg cholesterol, 149mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
  2. Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
  3. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Streusel Muffins in Country Woman March/April 2002, p31

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Hanna User ID: 9188323 267704
Reviewed Jun. 6, 2017

"A co-worker shared some fresh rhubarb from her garden recently & I discovered this recipe while searching for something else to bake . These are 5-star muffins! Have baked them 2x. Froze a few frm the last batch to taste-test after they thawed... and wasn't disappointed - they were every bit as good. Thanks"

germanycook User ID: 6411056 265232
Reviewed Apr. 27, 2017

"YUMMMMMMMM! Baked these 2 hours ago and have already eaten 2...... so good. Really moist from the sour cream and all the rhubarb. I didn't have enough streusel for all 22 muffins though :( cuz that's almost the best part."

robertarain User ID: 8872794 248869
Reviewed May. 31, 2016

"Aweful...caved in the center....middle would not cook..."

annakate27 User ID: 3415993 248026
Reviewed May. 9, 2016

"Very tasty and moist. perfect without substitutions."

toolbarsco User ID: 6725667 91840
Reviewed Aug. 30, 2014

"I baked these for new neighbors as a welcome gift--wow--what a great gift! They are so tasty--hubby said they are the best muffins he's ever had! I ended up baking them for almost 30 minutes--just couldn't get that toothpick to come out clean any sooner."

shecooksalot User ID: 5888460 131835
Reviewed Aug. 18, 2014

"Had a lot of rhubarb to use up, so dug around in my recipes to try folder and found these. They were very good and the recipe made 25 muffins, so I ended up freezing quite a few. I didn't have pecans on hand, so I substituted walnuts. I'll make these next time rhubarb season rolls around again."

Michelle J. Zimmerman User ID: 1351552 107527
Reviewed Jun. 7, 2014

"My daughter, who thought she hated rhubarb, tried one of these thinking that they were apple muffins. She loved them even when I told her they were rhubarb. It's one of her requested recipes now! They're excellent"

ohenley User ID: 6878948 34576
Reviewed Jun. 4, 2014

"I made these muffins and followed the recipe exact. I ended up with 24 muffins but they were awesome!!! I will definitely keep this recipe."

MurphyNJ User ID: 7103738 102556
Reviewed May. 24, 2014

"I understand why this recipe won a prize! I made them with rhubarb from the one plant in my garden and it was just enough. I didn't have to make a special trip to the grocery store since I had everything else in my cupboard and refrigerator. I used the 'new' baking cups which don't need a muffin pan, have a low profile and specified a shorter baking time. I baked 14 muffins for 25 minutes until done. I served them to my bed and breakfast guests with a dollop of whipped cream on top. Every crumb was gobbled up!"

NancyStillman User ID: 6381604 59937
Reviewed Jun. 27, 2013

"Wonderful flavor, stayed super moist. Will go into my favorite rhubarb recipes."

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