The Best Rhubarb Buttermilk Muffins With Streusel Topping

There is nothing quite like a rhubarb muffin- tangy, tender, and sweet- these rhubarb buttermilk muffins will quickly become your favorite recipe.

The buttermilk in these muffins gives a hint of tang, extra rise, and a soft texture- paired with the cinnamon-sugar streusel, you have a winning combination! Read on to find out exactly how to make this rhubarb buttermilk muffin recipe.

This is a great recipe for spring when your rhubarb plant is producing in full swing and you need to use some up before it is wasted! If you have made all of the muffins, pies, and jams that you can take, check out my guides for preserving rhubarb including Strawberry Rhubarb Freezer Jam With Vanilla and Cinnamon, and these guides for dehydrating and freezing.

If you LOVE muffins and sweet breads be sure to check out this Ultra Moist Banana Bread and these Pumpkin Chocolate Chunk Muffins

Why Buttermilk?

Buttermilk is the ultimate secret weapon ingredient in baking recipes. The acidity in these rhubarb buttermilk muffins helps to break down strands of gluten and reacts with baking soda to create tender and well risen baked good. Slightly tangy and higher in calcium and protein than traditional milk, buttermilk seems like a no-brainer! You can find buttermilk at most mainstream grocery stores… or if you are really lucky, you can buy some off of a local dairy farmer (it is a by-product of the butter making process.)

How to Make Buttermilk:

Don’t panic if you don’t have a jug of buttermilk at your disposal! Simply measure out one tablespoon of vinegar or lemon juice into a one cup measure and fill the rest up with milk. Carefully mix and use in your recipe as you would regular buttermilk.

Harvesting Rhubarb

When to Harvest Rhubarb

The optimal time to harvest rhubarb, depending on your growing zone, is in the months of May, June, and July. After this, it is best to stop harvesting and let your plant grow and gain energy for the upcoming change in seasons.

How to Harvest Rhubarb

Pick stalks that are at least as wide as your finger! It is okay to pick thicker stalks- they will just require extra chopping when it comes time to use them. Stalks should be at least eight inches long and are best when picked between 12-18 inches. I almost always have longer stalks (18-24 inches) and they taste just fine when mixed in with the others.

Twist and pull rhubarb stalks from the base of the crown rather than breaking or cutting higher up. Removing the stalk fully from the crown signals the plant to shoot up more stalks.

Muffin Flavor Variations

This recipe is super versatile! Use your favourite berry or fruit in place of rhubarb or sub out part of the rhubarb for strawberries or apples. Change up the streusel and add different nuts or spices.

Key Ingredients

Muffin Batter

Rhubarb-Cut rhubarb into small 1/4 inch pieces for this recipe to help cram the rhubarb tang into every bite. Check out my guides on how to freeze rhubarb and how to dehydrate rhubarb for delicious rhubarb muffins at any time of the year!

Flour- All-purpose flour works great in this recipe.

Buttermilk- Use original buttermilk or make your own. See the above “How to Make Buttermilk” section.

Streusel Topping Ingredients

How to Make Rhubarb Buttermilk Muffins + Streusel Topping

Rhubarb Buttermilk Muffins

Step 1. Preheat your oven to 400°F. Line 12 muffin tins with paper liners- my favourite are the parchment brand liners.

Step 2. In a medium bowl, combine your dry ingredients including 2 1/2 cups of all purpose flour, 3/4 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Whisk together until well combined.

Step 3. In a large bowl, combine your wet ingredients including 1 cup of buttermilk, 1/2 cup melted butter, 2 large eggs, and 2 teaspoons of vanilla extract. Mix until fully combined.

Step 4. Add the dry ingredients to your wet ingredients a stir until almost combined. Add 1 1/2 cups of finely diced rhubarb and mix until just combined.

PRO TIP: You can let your raw muffin batter rest in the fridge for a few hours or even overnight to help get even more rise out of them (optional). As a bonus, your house will smell delicious first thing and you will have an instant breakfast. Add the streusel topping just before baking.

Step 5. Using a large scoop, fill your muffin wells until just about even with the tops of the papers, leaving a bit of room to spoon the streusel topping. If your muffin tin tends to stick, spray or grease the top of the tray to ensure that you can remove your muffins without tearing the tops.

Streusel Topping

Step 6. Combine all streusel ingredients in a small bowl including 1/2 cup and 2 tablespoons of flour, 1/4 cup of tightly packed brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt, 3 tablespoons melted butter, 1/2 teaspoon cinnamon, and 2 tablespoons of chopped pecans (optional). Mix together with a fork or whisk until completely combined and crumbly.

Step 7. Spoon about 1 teaspoon of crumble overtop of each muffin, more if you want- no judgment here!

Step 8. Bake at 400°F for 20-22 minutes or until a toothpick inserted in the middle comes out clean. The tops should be slightly cracked and starting to get golden on the edges. Place the rhubarb muffins on a cooling rack. Enjoy them fresh or package them up in an airtight container.

Batch + Storage

This recipe will yield 12-15 regular sized muffins or 6 large muffins depending on the size of your scoops and how evenly you divide the batter. If you have filled your 12-slot muffin tin, opt to divide the rest of the batter in a mini muffin tin for bite sized buttermilk rhubarb muffins!

Store these muffins in an airtight container or bag at room temperature for up to four days or in the freezer for 3 months.

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Did you Make This Recipe?

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