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    Home » Rhubarb Recipes

    Rhubarb Crumble Muffins

    Published: May 19, 2016 Last updated: May 20, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Rhubarb Crumb Muffins are slightly dense with a nice thick buttery brown sugar crumble topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.
    Featured Image Rhubarb Crumb Muffins.
    Rhubarb Crumble Muffins Pin Image

    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!

    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.

    Upclose image of a Rhubarb Crumble Muffin.
    Jump to:
    • ❤️ Why you'll love it
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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.

    Fresh diced rhubarb.

    🥘 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

    Baked muffins in a muffin pan cooling on a wire rack.

    🔪 Instructions

    For the Muffins

    1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
    2. 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.
    3. Once rhubarb mixture has cooled, whisk in eggs.
    4. 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.
    5. Divide batter evenly between prepared muffin cups and set aside.

    For the Crumble topping

    1. In a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly.
    2. Sprinkle topping over batter filled cups, pressing topping into batter.
    3. 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)

    1. In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over warm muffins.
    Baked and glazed muffin on a black plate with more muffins blurred in the background.

    🥄 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

    Rhubarb Walnut Muffins

    Rhubarb Custard Bars

    Mom's Rhubarb Sauce

    Rhubarb Cream Cheese Danish


    Don't forget to check out my Amazon storefront for some of my favorite products!

    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!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured Image Rhubarb Crumb Muffins.

    Rhubarb Crumb Muffins

    Shelby Law Ruttan
    Rhubarb Crumb Muffins are slightly dense with a nice thick buttery brown sugar crumble topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.
    4.22 from 38 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 12
    Calories 407 kcal

    Equipment

    • 12 Cup muffin pan
    • Cupcake liners
    • Large saucepan
    • Mixing spoon
    • Rubber scraper
    • Hand whisk
    • Medium bowl
    • Small bowl
    • Pastry blender

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Serving: 1muffinCalories: 407kcalCarbohydrates: 57gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 42gVitamin A: 463IUVitamin C: 2mgCalcium: 95mgIron: 2mg
    Keyword Rhubarb Crumb Muffins, Rhubarb Muffins
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Rhubarb Recipes

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      Rhubarb Cheesecake
    • Duck Appetizer Chaffle with Rhubarb Topping
    • Featured image for strawberry rhubarb pudding cake.
      Strawberry Rhubarb Pudding Cake
    • Strawberry Rhubarb Salad - sugar-free rhubarb recipe

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Patti

      September 12, 2018 at 4:33 pm

      I have some fresh frozen rhubarb, can I use that in this recipe?

      Reply
      • Shelby

        September 13, 2018 at 8:58 am

        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!

        Reply
    2. Trish

      May 19, 2016 at 10:38 am

      Oh man DROOLING OVER THESE! Look at that crumble topping!

      Reply
    3. Christie

      May 19, 2016 at 8:57 am

      I do not use rhubarb enough. I love it and these muffins sound like the perfect way to enjoy it.

      Reply
    4. Ali @ Home & Plate

      May 19, 2016 at 8:56 am

      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.

      Reply
    5. Priya

      May 19, 2016 at 6:25 am

      Rhubarb muffin looks so tempting! I feel like eating one now 🙂

      Reply
    6. Dannii @ Hungry Healthy Happy

      May 19, 2016 at 6:00 am

      I usually just make a crumble with rhubarb, but I want to start doing more with it and this looks great.

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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