Rhubarb Streusel Muffins

Total Time

Prep: 15 min. Bake: 25 min.


about 1-1/2 dozen

Updated: Jun. 30, 2023
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. —Sandra Moreside, Regina, Saskatchewan


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup 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


  1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine 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 until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Rhubarb Muffins Tips

Should you press the liquid out of frozen rhubarb after it thaws?

Once you freeze rhubarb, put it in a colander to thaw and allow any excess liquid to strain out. However, don't press on the rhubarb; it will get smashed and possibly fall apart.

How should you store rhubarb muffins?

The best thing to do is store baked goods in an airtight container at room temperature. That way your favorite treats, like muffins, should stay fresh for up to 3 days.

Can you freeze rhubarb muffins?

Stored in an airtight container, you can freeze muffins and they'll taste just as fresh as the day you baked them. Try some of our other favorite rhubarb recipes—they might not last long enough to worry about storage!

—Ellie Crowley, Taste of Home Culinary Assistant
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

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