Rhubarb Crumble Muffins are slightly dense with a nice thick buttery crumb topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite. If you love rhubarb, then you will love this rhubarb muffins recipe!
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One of my favorite food memories from elementary school was the apple or cherry crisp. The crumble topping made it the best mouth feel ever with the crispy buttery bites of topping over the fruit. The topping on these rhubarb crumb muffins remind me of that yummy topping.
❤️ Why you'll love it
✔️ These delicious rhubarb streusel muffins have big pieces of sugary sweet and crispy brown sugar streusel topping.
✔️ Rhubarb crumble muffins are a great way to use fresh rhubarb.
✔️ These are a dense muffin recipe with a great texture and very satisfying.
🥘 Ingredients
Fresh Rhubarb, usually found in the produce section fresh when in season, or in the freezer section of the grocery store out of season.
Light brown sugar, give the muffin a caramel flavor
Unsalted butter, adds fat and flavor
Large eggs, to give the muffins texture and to bind the ingredients together.
All purpose flour, gives the muffins structure
Baking powder, helps the muffins to puff and expand.
Ground cinnamon, adds flavor
Salt, enhances flavor
Lime zest and Lime juice, enhances flavor
Sliced almonds, for texture
Confectioners' sugar
🔪 Instructions
For the Muffins
- Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
- In a large saucepan over medium heat, melt the butter and brown sugar, stirring to combine. Stir in the diced rhubarb and bring it to a slow simmer, remove from heat and let cool for 15 minutes.
- Once rhubarb mixture has cooled, whisk in eggs.
- In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest. Add dry ingredients to wet ingredients, stirring until just combined. Stir in lime juice.
- Divide batter evenly between prepared muffin cups and set aside.
For the Crumble topping
- In a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly.
- Sprinkle topping over batter filled cups, pressing topping into batter.
- Bake muffins for 20 minutes, or until a wooden pick inserted in center comes out clean. Cool muffins in pan on a wire rack for 5 minutes. Remove baked muffins from muffin pan and cool completely on wire rack.
To make the glaze (optional)
- In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over warm muffins.
🥄 Equipment
12 Cup muffin pan
Cupcake liners
Large saucepan
Mixing spoon
Rubber scraper
Hand whisk
Medium bowl
Small bowl
Fork or pastry blender
🥫Storage
Store baked muffins in an airtight container in the fridge up to 5 days or in the freezer up to 3 months.
📖 Variations
- Make a strawberry rhubarb muffin by substituting ½ of the rhubarb with diced strawberries.
- Swap lemon juice and lemon zest for the lime.
- Substitute the ground cinnamon with 1 teaspoon ground cardamom.
💭 Tips
- Be sure to press the crumbs into the top of the muffin to ensure the topping stays on when baking and the muffin domes.
- If using frozen rhubarb, do not thaw it first. If doing so, the rhubarb will break down and become soggy causing a soggy muffin.
Related Recipes
Pure rhubarb fans will LOVE this sweet and tart Rhubarb Pie recipe.
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When you make these Rhubarb Crumble Muffins, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Rhubarb Crumb Muffins
Equipment
- 12 Cup muffin pan
- Cupcake liners
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Ingredients
For the Muffins:
- 2-½ cups Fresh cut rhubarb
- 1 cup light brown sugar , firmly packed
- ½ cup unsalted butter
- 2 large eggs lightly beaten
- 2-¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon lime zest
- 1 teaspoon lime juice
For the Topping:
- 6 tablespoons unsalted butter melted
- 1 cup flour
- ¾ cup light brown sugar firmly packed
- ½ cup sliced almonds
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons lime juice
Instructions
For the Muffins
- Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
- In a large saucepan over medium heat, melt the butter and brown sugar, stirring to combine. Stir in the diced rhubarb and bring it to a slow simmer, remove from heat and let cool for 15 minutes.
- Once rhubarb mixture has cooled, whisk in eggs.
- In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest. Add dry ingredients to wet ingredients, stirring until just combined. Stir in lime juice.
- Divide batter evenly between prepared muffin cups and set aside.
For the Crumble topping
- In a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly.
- Sprinkle topping over batter filled cups, pressing topping into batter.
- Bake muffins for 20 minutes, or until a wooden pick inserted in center comes out clean. Cool muffins in pan on a wire rack for 5 minutes. Remove baked muffins from muffin pan and cool completely on wire rack.
To make the glaze (optional)
- In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over muffins.
Patti
I have some fresh frozen rhubarb, can I use that in this recipe?
Shelby
Hi Patti, yes, you can use the frozen rhubarb. Just thaw it a little (enough to break it up) and toss it with a little flour to absorb the water, then add to your batter. Thanks for stopping by!
Trish
Oh man DROOLING OVER THESE! Look at that crumble topping!
Christie
I do not use rhubarb enough. I love it and these muffins sound like the perfect way to enjoy it.
Ali @ Home & Plate
My neighbor just offered me fresh cut rhubarb and I was wondering how I was going to use it. Now I know. This sounds like the perfect way to start the day.
Priya
Rhubarb muffin looks so tempting! I feel like eating one now 🙂
Dannii @ Hungry Healthy Happy
I usually just make a crumble with rhubarb, but I want to start doing more with it and this looks great.