Rhubarb Streusel Muffins
Tender, tangy muffins loaded with fresh rhubarb and a buttery crumble top
By RecipesQueen Kitchen • June 10, 2026
Rhubarb muffins are trending up 400% monthly as peak rhubarb season hits. These streusel-topped muffins are the best way to use that bounty of fresh rhubarb — tender, moist crumb studded with tart pink rhubarb pieces, crowned with a crunchy brown sugar streusel.
The batter is enriched with sour cream for extra moisture and tang, which pairs beautifully with the tart rhubarb. A touch of orange zest in the batter adds a subtle brightness that elevates the whole muffin.
The streusel topping is non-negotiable — it bakes into buttery, golden crumbles that contrast perfectly with the soft muffin and juicy rhubarb. These are best warm from the oven but keep well for 3 days in an airtight container.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 tsp orange zest
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh rhubarb, diced into 1/2-inch pieces
- 1/3 cup brown sugar (for streusel)
- 1/4 cup flour (for streusel)
- 2 tbsp cold butter, cubed (for streusel)
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- 2
Make the streusel: combine brown sugar, 1/4 cup flour, and cold cubed butter. Pinch together with fingers until crumbly. Set aside.
- 3
Whisk flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk melted butter, eggs, sour cream, milk, vanilla, and orange zest.
- 4
Pour wet ingredients into dry and fold until just combined — do not overmix. Gently fold in the diced rhubarb.
- 5
Divide batter evenly among muffin cups (they should be nearly full). Sprinkle streusel generously on top of each muffin.
- 6
Bake for 22-25 minutes until golden on top and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
