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Rhubarb Streusel Muffins

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Rhubarb Streusel Muffins in the fall?

Yes. In my real world the ground is frozen in April, my rhubarb grows slowly in May and it thrives all summer. I pick a few stalks here and there, I give some away when I can and I chop some to put in the freezer. But never all of it because I love the crazy look of those gigantic rhubarb leaves all summer long, some get to be three feet across.

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There’s something Canadian about rhubarb. When I was a kid we ran around the yard wearing rhubarb leaves on our heads. Our neighbours dipped the long stalks in a small dish of white sugar and ate it like that. (I didn’t.) My mom stewed rhubarb plus baked pies, crisps and cakes. These muffins, plus my Strawberry Rhubarb Crisp and Rhubarb Coffee Cake are my go-to rhubarb recipes. I might try something new, or even weird, but I definitely make these ones. But my rhubarb is prolific and I’m happy to give it away when anyone asks.

A Rhubarb Strawberry Crisp for Canada Day.
Rhubarb Strawberry Crisp -photo credit Jim Little
Rhubarb Coffee Cake
Rhubarb Coffee Cake -photo credit Jim Little

The streusel topping is that delicious, sweet crumble seen on coffeecake, muffins and pies. It is often made with wheat flour but it doesn’t need to be. Brown sugar and cinnamon are key but you can experiment to come up with the streusel you like best. Many recipes use oats, nuts or gluten free flour. Just get in the kitchen and see what happens.

Freezing Rhubarb for Rhubarb Streusel Muffins

Rhubarb can be frozen and I wonder if people do it just because they can. You just wash the stalks then chop them up. Freeze them in a bag or container and use them in muffins like you would other frozen fruit. Don’t thaw them completely, just enough to break the pieces apart.

Like bananas, applesauce and pumpkin, rhubarb adds lots of moisture to baking. This is ideal for gluten free flours that don’t absorb moisture the way wheat flour does.

Kitchen Tip – Let the batter sit for up to 30 minutes if you find your muffins are gritty tasting.

Get The Tools

Many people struggle with baking. Every oven is different and even standard baking pans vary a bit. Then there is the oven temperature and many more factors that challenge us everyday home cooks.

My advice is to buy quality bakeware since it will likely last you for more years than you can imagine. Then it’s up to you to make notes about how long a particular recipe takes to bake in your pan and your oven. These are so many choices for baking pans that I’d love to try but there is absolutely nothing wrong with all the metal pans I have. Here are a few choices:

So if you are lucky enough to grow rhubarb or be given some, try making these Rhubarb Streusel Muffins. In the comments below I’d love to hear your rhubarb story or how your muffins turned out.


More Muffin Recipes

Banana Muffins

Gluten free Banana Muffins just out of the oven.
Gluten Free Banana Muffins -photo credit Jim Little

Morning Glory Muffins

A rack of gluten free Morning Glory Muffins fresh from the oven
Morning Glory Muffins -photo credit Jim Little

Cornmeal Raspberry Muffins

A tray of fresh Cornmeal Raspberry Muffins right out of the oven.
Cornmeal Raspberry Muffins -photo credit Jim Little

Pumpkin Ginger Muffins

A basket of Gluten Free Pumpkin Ginger Muffins beside orange mini pumpkins
Pumpkin Ginger Muffins -photo credit Jim Little

Cranberry Orange Muffins

Cranberry Orange Muffins with orange wedges and cranberries.
Cranberry Orange Muffins -photo credit Jim Little

Ingredients

DRY INGREDIENTS
1⅓ cups GF flour (I used my GF mix)
1 cup chopped rhubarb
⅔ cup brown sugar
½ tsp baking soda
½ tsp cinnamon
¼ tsp xanthan gum
¼ tsp salt
WET INGREDIENTS
½ cup yogurt or sour cream
¼ cup vegetable oil
1 egg
STREUSEL TOPPING
¼ cup brown sugar
¼ cup chopped walnuts
1 tsp cinnamon
2 tsp melted butter

Directions

1
Preheat oven to 350°F.
2
In a large bowl combine flour, rhubarb, sugar, baking soda, cinnamon, salt and xanthan gum. Stir until evenly combined.
3
In a 2-cup measuring cup combine yogurt, oil and egg. Stir then pour into dry ingredients and mix until combined.
4
Use a portion scoop to fill 12 paper-lined muffin tins.
5
STREUSEL TOPPING - In a small bowl combine sugar, walnuts, cinnamon and butter. Stir with a fork until well combined. Top each muffin with a small spoonful of streusel topping. (Store any extra streusel in the fridge or freezer for another use.)
6
Bake muffins in preheated oven for 25-30 minutes until browned around the edges.
7
Cool on baking rack for 2 minutes then remove muffins to the rack and let cool completely.

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