Cinnamon Sugar Rhubarb Breakfast Muffins

My Favorite Rhubarb Muffins

I think these are the best ever rhubarb muffins. They are sweet and tangy. The crunchy streusel topping makes them perfect. I still laugh at that.

My grandson calls them “pie muffins.” He eats two every time. This easy rhubarb muffins recipe is a family treasure. It matters because sharing food is sharing love.

The Joy of Fresh Rhubarb

You must use fresh rhubarb for this. It gives a lovely tart zing. Doesn’t that smell amazing when you chop it? The pink and green stalks are so pretty.

Here is a mini-anecdote for you. My first plant came from my neighbor, Edna. She gave me a root from her garden. Now I have a big patch of my own. *Fun fact: Rhubarb is a vegetable, but we cook it like a fruit!*

Secrets of the Streusel

The streusel topping is the magic part. It is buttery and cinnamony. It bakes into a sweet, crunchy crust. Your kitchen will smell like a bakery.

Keep your butter cold. Just mix with a fork until crumbly. This simple step matters. It turns easy muffin recipe into something special. Do you like lots of streusel or just a little?

Mixing With Care

Making homemade rhubarb muffins is simple. Mix the wet and dry ingredients separately first. Then combine them gently. Do not stir too much.

A few lumps in the batter are just fine. Over-mixing makes tough muffins. Toss the rhubarb in the flour. This stops it from sinking to the bottom. Have you ever had that happen in a muffin?

Your Turn to Bake

Now you can make these rhubarb streusel muffins. Fill your muffin cups with hope. Then add that wonderful streusel. Baking them fills your home with warmth.

This rhubarb muffin recipe is a keeper. It connects us to spring and family. That matters more than anything. Will you use your rhubarb from a garden or the store? Tell me about your baking day.

Ingredients:

Instructions

Step 1: First, get your oven warming up to 350 degrees. Line your muffin tin with papers. I love the rustle of those papers. It means something good is coming. This easy muffin recipe starts everything right.

Step 2: Whisk your dry stuff in a big bowl. Toss in your chopped fresh rhubarb. Coat every pink piece with flour. This keeps your fruit from sinking. (A hard-learned tip: toss the rhubarb in the dry mix first!).

Step 3: Mix the milk, oil, and eggs in a jug. Doesn’t that look sunny? Pour it into your bowl. Stir gently until just combined. Over-mixing makes tough rhubarb muffins. What’s your favorite muffin mix-in? Share below!

Step 4: Make the streusel topping. Use a fork to mix it. You want nice, crumbly bits. Sprinkle it generously over each cup. This topping makes the best ever rhubarb muffins magical.

Step 5: Bake for about 20 minutes. Your kitchen will smell amazing. Let them cool a bit. Then enjoy your homemade rhubarb muffins. I still laugh at how fast they disappear!

Creative Twists

Serving & Pairing Ideas

These rhubarb streusel muffins are perfect warm. Serve them with a cold glass of milk. For a special breakfast, add a dollop of Greek yogurt. A hot cup of tea pairs beautifully, too. Which would you choose tonight?

Keeping Your Muffins Fresh and Ready

Let’s talk about storing these best ever rhubarb muffins. Cool them completely first. Then, pop them into an airtight container. They will stay fresh on the counter for two days. For longer storage, the freezer is your friend.

I remember my first batch of rhubarb streusel muffins. I left them in a bowl with a towel. They dried out by the next afternoon. I learned my lesson about airtight containers that day. Now I always use my big cookie tin.

You can freeze these easy rhubarb muffins for up to three months. Wrap each one tightly in plastic wrap. Then place them all in a freezer bag. This stops freezer burn. To reheat, just warm a muffin in the oven for ten minutes.

Batch cooking matters because it saves time. A morning treat is ready in minutes. It also means you always have homemade goodness to share. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Muffin Troubles

Even the best bakers run into little problems. Here are three easy fixes. First, soggy muffins. This happens if the rhubarb is too wet. Always pat your chopped rhubarb very dry with a paper towel.

Second, a dense texture. Do not overmix your batter. I once stirred and stirred, wanting it smooth. My rhubarb muffins recipe turned out tough. Mix just until the flour disappears. A few lumps are just fine.

Third, pale streusel topping. Your butter must be very cold. I keep mine in the fridge until the last second. This makes perfect crumbs that bake up golden and crisp. These fixes matter because they build your confidence. They also make sure every bite is full of flavor. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best way to prepare rhubarb for muffins?

Wash your fresh rhubarb stalks well. Chop them into small pieces, about the size of a blueberry. This is key for the best ever rhubarb muffins. Pat the pieces completely dry with a clean kitchen towel. This step stops extra moisture from making your easy muffin recipe soggy. Toss the dry pieces in the flour mixture from the recipe. This helps them stay suspended in the batter.

Can I use frozen rhubarb in cinnamon sugar muffins?

Yes, you can use frozen rhubarb. Do not thaw it first. Toss the frozen pieces directly in the dry flour mixture. This coats them and soaks up melting ice crystals. Using frozen fruit is a great shortcut for this rhubarb muffins recipe. Your homemade rhubarb muffins will still be delicious. The bake time might be a minute or two longer.

How do you keep rhubarb muffins from getting soggy?

The secret is removing moisture. Always pat your fresh or thawed rhubarb very dry. Also, let your baked rhubarb streusel muffins cool fully in the pan. Then move them to a wire rack. This stops steam from getting trapped underneath. Storing them in a container with a loose lid for the first hour can help too. It lets leftover steam escape.

What is a good substitute for buttermilk in rhubarb muffins?

This easy rhubarb muffins recipe uses regular milk. But if you need a buttermilk substitute, make your own. Add one tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for five minutes. It will look curdled. That is perfect. This tangy milk works just like buttermilk. It makes your rhubarb muffin recipe tender.

Can these muffins be made ahead and frozen?

Absolutely. These are perfect for making ahead. Cool your fresh rhubarb muffins completely. Wrap each one tightly in plastic wrap. Place them all in a freezer bag. They will keep for three months. To eat, thaw at room temperature or warm in the oven. This makes having a homemade breakfast treat so easy.

How do you get the cinnamon sugar topping to stick to the muffins?

This recipe uses a streusel topping, not just sugar. The butter in the streusel acts like glue. Make sure your butter is very cold. Mix it with the flour, sugar, and cinnamon until crumbly. Sprinkle it on the batter right before baking. As the muffins rise, the streusel topping bakes right into the top. It sticks perfectly and gets deliciously crisp.

*Fun fact: Rhubarb is technically a vegetable, but we treat it like a fruit in baking!*

Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these easy rhubarb muffins. The smell of cinnamon and rhubarb is pure happiness. It reminds me of spring mornings at my grandma’s table. Sharing recipes is how we share love.

I would love to hear about your baking adventure. Did your family enjoy them? Maybe you added your own little twist. Your stories make this community so special. Have you tried this recipe? Please tell me all about it in the comments below.

Happy cooking!

—Danielle Monroe.

Cinnamon Sugar Rhubarb Breakfast Muffins

Author: Danielle Monroe Cooking Method:Baking Cuisine:American Courses:Breakfast Brunch

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: Total time: 35 minutesServings:12 servingsCalories:258 kcal Best Season:Summer

Description

Best Ever Rhubarb Muffins with a sweet cinnamon streusel topping.

Ingredients

For the muffins:

• 2 1/2 cups all purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 2-3 cups fresh, chopped rhubarb
• 1 cup low fat milk
• 1/2 cup vegetable oil
• 2 eggs

For the streusel topping:

• 1/2 cup all purpose flour
• 1/3 cup white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 4 tablespoons cold butter

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 12-cup muffin tin with paper liners.
2. Add the flour, baking powder, salt, sugar and cinnamon to a large bowl and whisk together to combine. Add the rhubarb and toss well to coat.
3. Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
4. Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
5. Combine all the ingredients of the streusel topping and mix with a fork until crumbly. Start with 4 tablespoons of butter and then add one more only if necessary to create a crumbly texture.
6. Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
7. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.

Notes

Nutrition information is an estimate per muffin.

Keywords:Rhubarb, Muffins, Breakfast, Cinnamon, Streusel