Step 4: Bake at 375°F until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool, about 30 minutes to 1 hour. Why we love this recipe: These muffins are light and fluffy, with a golden muffin top showered with crunchy streusel topping. They taste like a handheld version of rhubarb crisp! The interior is flecked with just the right amount of sweet tart rhubarb, which gives us all the nostalgic summer vibes. We make these every year and they get rave reviews!
Rhubarb: Choose rhubarb with firm, crisp stalks that are brightly colored, avoiding any with blemishes or soft spots. If you’re using garden rhubarb, keep in mind that if the stalk is green, it will remain green when cooked (it tastes great, it might just look different than you’re expecting). Buttermilk: Buttermilk is crucial to making a light and fluffy muffin with a beautiful crumb. Don’t be tempted to use even a buttermilk substitute; it’s got to be the real thing. Butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our muffin recipes, but we love the richness in flavor and texture that butter adds here. Vanilla extract and cinnamon: These add a cozy nuance to the flavor that makes it taste like rhubarb crisp. All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These common baking ingredients round out the recipe.
Frequently asked questions
Fill every other cup in two 12-cup muffin tins. This helps the muffins to bake evenly, getting that nice domed top. You can bake in one tin if you don’t have two: this simply achieves the nicest looking muffins. Fill the muffin cups up to the top. This recipe is optimized so you fill the muffin cups very full up to the top, just like in our other muffin recipes. This makes beautifully tall and fluffy muffins. Baking at 375°F makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin, versus the standard 350°F.
Refrigerator: These muffins store well in the refrigerator for up to 1 week! Let them stand at room temperature for a few minutes before eating. Freeze: Freeze in a sealable container and store up to 3 months.
Try our favorite rhubarb crisp or strawberry rhubarb crisp. Bake up a showstopping rhubarb pie or strawberry rhubarb pie, or make easy rhubarb bars instead. Simmer up rhubarb sauce for topping ice cream, pancakes, or waffles. Bake up rhubarb streusel bread instead!
5 from 4 reviews
1 ½ cups rhubarb, finely chopped (about 12 ounces) 2 cups [280 g] all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon kosher salt 1 cup granulated sugar ¾ cup buttermilk* 5 tablespoons melted unsalted butter ⅓ cup neutral oil (grapeseed, canola, or vegetable oil) 2 eggs 1 teaspoon vanilla extract
For the streusel topping
¼ cup granulated sugar ¼ cup all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons unsalted butter, at room temperature
**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.
