These Rhubarb Crumble Muffins are soft and fluffy and perfectly sweet. They are the perfect snack or breakfast on the go! These muffins are easy to make, and the flavours pair perfectly!
These rhubarb streusel muffins are lightly sweet with slightly tart rhubarb. The crumble adds another layer of sweet and the cinnamon makes it perfect!
Can I make these Rhubarb Muffins Gluten Free?
Yes, these rhubarb crumble muffins can be made gluten free. Simply replace the regular all purpose flour with gluten free all purpose flour like Bobs Red Mill. Make sure the oats that are used in the crumble are also gluten free.
Can I make these Rhubarb Crumble Muffins Dairy Free?
Yes, these rhubarb muffins can be dairy free. Swap out the butter in the crumble portion for a dairy free butter, and swap out the regular yogurt for coconut yogurt.
How do I prepare the rhubarb for these muffins?
You may think that you need to cook the rhubarb before making these crumble muffins, but there is no need to. Simply wash your rhubarb well, and slice the stalks into thinner stalks. Then dice it up into uniform sized small pieces., and as long as the rhubarb is cut into small enough pieces it cooks perfectly while these muffins bake.
Ingredients used in these Rhubarb Streusel Muffins!
Oil – These muffins call for oil instead of butter, and you can use olive oil, avocado oil or even melted coconut oil here!
Flour – An all purpose unbleached flour is used in these muffins and it keeps them nice and fluffy! To make these crumble muffins gluten free, you can use an all purpose gluten free flour like Bobs Red Mill.
Sugar – I have used white granulated sugar in this recipe and this is what gives it the sweetness and also the light colour. Coconut sugar will work as well, but the colour of the muffin will be darker.
Eggs – Use two large eggs in this muffin recipe!
Yogurt – This adds moisture to the muffin batter, so don’t miss it. Use a plain yogurt in this recipe, or vanilla yogurt will work as well.
Baking Powder and Baking Soda – Both are used in this muffin recipe. Make sure that you are always using fresh baking powder and baking soda otherwise your muffins won’t rise properly.
Cinnamon – This spice adds a lovely flavour combined with the rhubarb! If you don’t like cinnamon though, you can skip this. The cinnamon is used in the muffins and the crumble topping.
Rhubarb – The star of the muffins, make sure to wash it well and dice it up in even chunks. See above for a photo on how I prepared it for these muffins.
Oats – Needed for the crumble or streusel topping. Use regular old fashioned outs here, not steel cut.
Brown Sugar – Is used for the crumble topping and adds a delicious flavour. Coconut sugar can be used here as well.
Butter – Is needed for the oat crumble topping. And if needed, use a dairy free butter.
How to make these Rhubarb Streusel Muffins?
These muffins take a bit of prep, but they comes together quickly after that.
Start with preheating the oven to 400° and line a muffins pan with paper cups, or you can grease the muffin pan.
In a medium sized bowl, make the crumble topping. Add the oats, flour, brown sugar and cinnamon and mix together. Next add in the butter and cut it in until the mixture looks clumpy.
In a large bowl whisk together the oil and sugar, now add in the eggs and whisk well until they are really well combined. Pour in the yogurt and mix mix really well.
Add in the flour, baking soda, baking powder, salt and cinnamon and mix the batter until just combined. You don’t want to over mix the batter. The batter should be quite thick and this is exactly how it should be.
Once the batter is combined, now fold in the rhubarb.
Divide the batter among the 12 muffin tins evenly, and then top with the crumble.
Bake the muffins for 15-18 minutes or until a toothpick comes out clean!
Let the muffins cool for 5 minutes and then transfer to a wire rack to cool completely.
Store them in an air tight container for up to five days, and you can also freeze them!
Rhubarb Crumble Muffin
- 1/2 cup oil
- 1/2 cup sugar
- 2 cups flour
- 2 large eggs
- 3/4 cup yogurt
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 cup diced rhubarb
- 1/4 cup flour
- 1/4 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 tsp cinnamon
- To make the crumble, combined the oats, flour, brown sugar, cinnamon and butter in a bowl, and mix it until it resembles a large crumb. There should be big and small chunks due to the oats. Set this aside.
- Preheat the oven to 400° and line a 12 cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the oil and sugar until well combined. Now add in the eggs and whisk until the batter is well combined. Add in the yogurt and mix.
- Add the flour, baking soda, baking powder, salt and cinnamon to the wet ingredients. Mix until just combined. You don't want to overmix. The batter will be very thick and this is normal.
- Fold in the diced rhubarb.
- Divide the batter evenly among the 12 muffins cups. Top with the crumble. Bake for 15-18 minutes or until a toothpick comes out clean!
- Let the muffins cool for 5 minutes and then transfer to a wire rack to cool completely.
- Use gluten free flour and oats to make these muffins gluten free.