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Crispy Rhubarb Muffins Recipe with Easy Cinnamon Sugar Streusel Topping

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These crispy rhubarb muffins feature a delightful cinnamon sugar streusel topping that balances tart rhubarb with sweet, crunchy texture. Perfect for breakfast or a snack, they are quick, easy, and comforting.

Ingredients

Scale
  • 1 1/2 cups chopped fresh rhubarb (about 180g)
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon, plus extra for streusel
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup unsalted butter (115g), melted and cooled
  • 2 large eggs, at room temperature
  • 1/2 cup plain Greek yogurt (120g) (can substitute with dairy-free coconut yogurt)
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Streusel Topping:
  • 1/3 cup all-purpose flour (40g)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter (57g), cold and cubed

Instructions

  1. Rinse and chop the rhubarb into about 1/2-inch pieces. Set aside.
  2. Make the streusel topping: In a medium bowl, combine 1/3 cup flour, 1/4 cup sugar, and 1 teaspoon cinnamon. Cut in the cold butter using a food processor, pastry cutter, or fork until the mixture resembles coarse crumbs. Set aside in the fridge to keep cold.
  3. Preheat the oven to 375°F (190°C). Grease or line your muffin tin.
  4. In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
  5. In a separate bowl, whisk melted butter, sugar, eggs, Greek yogurt, and vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; a few lumps are fine.
  7. Gently fold chopped rhubarb into the batter, being careful not to crush the pieces.
  8. Spoon batter evenly into the muffin cups, filling about 3/4 full.
  9. Sprinkle the cinnamon sugar streusel generously over each muffin, pressing lightly so it sticks.
  10. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden and crispy.
  11. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If rhubarb is out of season, frozen rhubarb works well after thawing and draining excess moisture. Avoid overmixing the batter to keep muffins tender. Keep butter cold when making streusel for a crispy topping. Let muffins cool completely on a wire rack to maintain topping crispness. Grease muffin tin or use liners to prevent sticking. For gluten-free, substitute flour 1:1 with gluten-free baking flour. For vegan, use flax egg, dairy-free yogurt, and vegan butter substitute.

Nutrition

Keywords: rhubarb muffins, cinnamon sugar streusel, breakfast muffins, easy muffins, crispy topping, tart and sweet muffins

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