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Rhubarb Streusel Muffins

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
    about 1-1/2 dozen

Ingredients

  • 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
  • TOPPING:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Directions

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

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Reviews

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Average Rating:
  • Barbara
    Jun 3, 2020

    I love this recipe but I do make a few additions. I add the zest from 1 orange and 1/3c orange juice and increase the soda to 1 tsp. This make the batter a little softer , therefore, I use the 2 cups white flour but add 1/4 c. Whole wheat flour and 1/3 c. Ground flax ( golden) for extra flavour. They rise nicely and taste delicious!

  • jimnitab
    Jun 25, 2018

    I made this recipe twice and both times they did not raise above the pan, I think there is an error in this recipe. Will not make again.

  • Catherine
    Feb 28, 2018

    I love rhubarb, and I also love muffins. Naturally, I wanted to put the two things together. I’ve tried a couple of other recipes. The first one I made was extremely bitter, and it also had a grainy texture. The second recipe I tried was extremely dense. If I wanted to, I could have used them as bricks. The only redeemable part of it was the crumble top. It has one the best crumble tops that I have ever made. But, this recipe, turned out amazing. The recipe is pretty easy and simple. The sour cream and rhubarb make the muffins really moist. Be careful to make sure the batter doesn’t have too much liquid. I found that out the hard way. I used frozen rhubarb, but I didn’t drain it all of the way, so there was too much liquid, which affected the bake of the muffins. For the crumble top, I didn’t have any nuts, which the recipe calls for, but the crumble top still turned out great. Once I got them into the oven, a glorious aroma filled my kitchen. Instead of taking about twenty two minutes to bake, it took about thirty minutes to bake all of the way through. Once they were out of the oven, it only took a matter of seconds before my little sisters were swarming them. They were the prettiest muffins, but they tasted amazing. All of the muffins, where were thirty muffins, were gone within twenty four hours. Granted, eight people were eating them, but thirty muffins would usually last us four or five days. There are a couple things I might do differently, such as draining the rhubarb all of the way and maybe putting in some blueberries. Overall, they turned out amazing. I would totally make them again.

  • Hanna
    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
    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
    May 31, 2016

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

  • annakate27
    May 9, 2016

    Very tasty and moist. perfect without substitutions.

  • toolbarsco
    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
    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
    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