Golden Rhubarb Crumble Muffins

Finding a recipe that captures the best of spring produce while also being practical enough for busy mornings isn’t always easy. You want something that tastes homemade and special, but you don’t have hours to spend in the kitchen measuring out complicated ingredients or waiting around for things to bake.

That’s exactly why these rhubarb crumble muffins have become one of my favorites. They bring together the tart bite of fresh rhubarb with a sweet, buttery crumble topping, and the best part is they come together in one bowl with ingredients you probably already have in your pantry. Perfect for weekend baking or making ahead for grab-and-go breakfasts throughout the week.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for these muffins, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The stalks can range from green to deep red, and while the red varieties look prettier, the color doesn’t really affect the taste – both work equally well in baking. Make sure to trim off any leaves if they’re still attached, as those aren’t edible, and cut away any dried or damaged ends of the stalks. If fresh rhubarb isn’t available, frozen rhubarb is a solid backup option – just thaw it first and drain off any excess liquid before chopping it up for your muffins.

Options for Substitutions

These muffins are pretty forgiving when it comes to swaps:

• Rhubarb: If rhubarb isn’t in season, try using chopped strawberries, blueberries, or diced apples instead. Fresh or frozen both work – just make sure to thaw and drain frozen fruit before using.
• Yogurt: Plain yogurt is best here, but you can use sour cream, buttermilk, or even Greek yogurt if that’s what you have. Greek yogurt is thicker, so you might want to thin it with a splash of milk.
• Sunflower oil: Any neutral oil works fine – vegetable oil, canola oil, or even melted coconut oil are all good options.
• Margarine: Butter is a great substitute for the crumble topping and actually gives it a richer flavor. Use the same amount and make sure it’s cold.
• Self raising flour: Don’t have self raising flour for the crumble? Just use regular all-purpose flour instead – the crumble will still turn out nice and crispy.
• Brown sugar: Regular white sugar works just fine in the crumble topping, though brown sugar adds a slightly deeper flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making rhubarb muffins is skipping the roasting step for the rhubarb, which releases excess moisture that can make your muffins soggy and dense – always drain the roasted rhubarb well in a sieve before adding it to the batter.

Overmixing the batter after combining the wet and dry ingredients will develop too much gluten and result in tough, chewy muffins instead of light and fluffy ones, so stir just until the flour disappears and a few lumps remain.

When adding the rhubarb to the muffins, gently press it into the batter rather than just placing it on top, which helps prevent it from sliding off during baking.

For an extra crispy crumble topping, make sure your margarine is cold when mixing it with the flour and sugar, and don’t be afraid to use your fingers to create those nice chunky pieces that bake up golden and crunchy.

What to Serve With Rhubarb Crumble Muffins?

These muffins are perfect for breakfast or brunch alongside a hot cup of coffee or tea. I love serving them warm with a pat of butter that melts right into the crumbly top, or you can go all out and add a dollop of whipped cream or vanilla yogurt on the side. They’re also great as an afternoon snack with a glass of cold milk, and if you want to make them feel more like dessert, a scoop of vanilla ice cream turns them into something really special. For a complete brunch spread, pair them with scrambled eggs, fresh fruit salad, and some crispy bacon.

Storage Instructions

Store: Keep your rhubarb crumble muffins in an airtight container at room temperature for up to 3 days. They’ll stay moist and delicious, especially with that crumbly topping. If your kitchen is really warm, you can pop them in the fridge instead, where they’ll last up to 5 days.

Freeze: These muffins freeze really well for up to 3 months. Just make sure they’re completely cooled first, then wrap them individually in plastic wrap or store them in a freezer bag. This way you can grab one whenever you need a quick breakfast or snack.

Enjoy: Thaw frozen muffins at room temperature for about an hour, or warm them in the microwave for 20-30 seconds. If you want to bring back that fresh-baked feel, pop them in a 300°F oven for about 5 minutes to crisp up the crumble topping again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 40-48 g
• Fat: 55-65 g
• Carbohydrates: 470-500 g

Ingredients

For the roasted rhubarb:

• 15 oz fresh rhubarb (cut into 1-inch lengths)
• 1/3 cup sugar

For the muffin batter:

• 2.5 cups flour (I always use King Arthur all-purpose flour)
• 3 tsp baking powder
• 3/4 cup sugar
• 1.3 cups yogurt (I prefer Fage plain Greek yogurt for a thicker batter)
• 3 fl oz sunflower oil
• 1 egg (room temperature, about 70°F)

For the crumble topping:

• 1/2 cup self raising flour
• 3 tbsp margarine (I use Blue Bonnet for the best crumble texture)
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon

Step 1: Prepare the Rhubarb Filling

• 15 oz fresh rhubarb, cut into 1-inch lengths
• 1/3 cup sugar

Preheat your oven to 200°C (about 390°F).

Cut the fresh rhubarb into 1-inch lengths and place on a baking tray with 1/3 cup sugar.

Cover tightly with foil and roast for 20 minutes until the rhubarb begins to soften and release its juices.

Remove the foil and roast uncovered for another 5 minutes to concentrate the flavor slightly.

Once done, drain the rhubarb in a sieve, reserving any liquid that collects—this prevents the muffins from becoming too wet while keeping the filling flavorful.

Step 2: Make the Crumble Topping

• 3 tbsp margarine
• 1/2 cup self-raising flour
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon

While the rhubarb roasts, prepare the crumble topping by combining the margarine, self-raising flour, brown sugar, and ground cinnamon in a bowl.

Use your fingertips to work the margarine into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of margarine still visible.

I use Blue Bonnet margarine because it creates a more textured, chunky crumble that bakes up beautifully—avoid fully incorporating the margarine into flour dust.

Set the crumble mixture aside until you’re ready to top the muffins.

Step 3: Mix the Dry Ingredients

• 2.5 cups flour
• 3 tsp baking powder
• 3/4 cup sugar

In a large bowl, whisk together the all-purpose flour, baking powder, and 3/4 cup sugar until evenly combined.

Make a well in the center of the dry mixture—this helps you combine wet and dry ingredients more efficiently without overmixing the batter.

Step 4: Combine Wet Ingredients and Prepare Batter

• 1 egg, room temperature
• 3 fl oz sunflower oil
• 1.3 cups yogurt

In a separate jug, whisk together the room temperature egg, sunflower oil, and Greek yogurt until smooth and well blended.

I always use Fage plain Greek yogurt because it creates a thicker, more luxurious batter that results in moist muffins.

Pour the wet ingredient mixture into the well of the dry ingredients and fold together gently with a spatula just until the flour is incorporated—be careful not to overmix, as this develops gluten and can result in tough, dense muffins.

A few small lumps in the batter are perfectly fine.

Step 5: Assemble and Bake the Muffins

• batter from Step 4
• drained rhubarb from Step 1
• crumble mixture from Step 2

Line a 12-cup muffin tin with paper cases or grease lightly.

Divide the batter from Step 4 evenly among the 12 muffin cases, filling each about two-thirds full.

Top each muffin with approximately one tablespoon of the drained rhubarb from Step 1, then sprinkle generously with the crumble mixture from Step 2, distributing it evenly across all twelve muffins.

Bake at 200°C for about 20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the muffins to cool in the tin for 10 minutes before turning out to cool further on a wire rack.

Golden Rhubarb Crumble Muffins

Delicious Golden Rhubarb Crumble Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 12 muffins

Calories: 2600

Ingredients Method

Ingredients

  

For the roasted rhubarb::

• 15 oz fresh rhubarb (cut into 1-inch lengths)
• 1/3 cup sugar

For the muffin batter::

• 2.5 cups flour (I always use King Arthur all-purpose flour)
• 3 tsp baking powder
• 3/4 cup sugar
• 1.3 cups yogurt (I prefer Fage plain Greek yogurt for a thicker batter)
• 3 fl oz sunflower oil
• 1 egg (room temperature, about 70°F)

For the crumble topping::

• 1/2 cup self raising flour
• 3 tbsp margarine (I use Blue Bonnet for the best crumble texture)
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon

Method

 

1. Preheat your oven to 200°C (about 390°F). Cut the fresh rhubarb into 1-inch lengths and place on a baking tray with 1/3 cup sugar. Cover tightly with foil and roast for 20 minutes until the rhubarb begins to soften and release its juices. Remove the foil and roast uncovered for another 5 minutes to concentrate the flavor slightly. Once done, drain the rhubarb in a sieve, reserving any liquid that collects—this prevents the muffins from becoming too wet while keeping the filling flavorful.
2. While the rhubarb roasts, prepare the crumble topping by combining the margarine, self-raising flour, brown sugar, and ground cinnamon in a bowl. Use your fingertips to work the margarine into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of margarine still visible. I use Blue Bonnet margarine because it creates a more textured, chunky crumble that bakes up beautifully—avoid fully incorporating the margarine into flour dust. Set the crumble mixture aside until you're ready to top the muffins.
3. In a large bowl, whisk together the all-purpose flour, baking powder, and 3/4 cup sugar until evenly combined. Make a well in the center of the dry mixture—this helps you combine wet and dry ingredients more efficiently without overmixing the batter.
4. In a separate jug, whisk together the room temperature egg, sunflower oil, and Greek yogurt until smooth and well blended. I always use Fage plain Greek yogurt because it creates a thicker, more luxurious batter that results in moist muffins. Pour the wet ingredient mixture into the well of the dry ingredients and fold together gently with a spatula just until the flour is incorporated—be careful not to overmix, as this develops gluten and can result in tough, dense muffins. A few small lumps in the batter are perfectly fine.
5. Line a 12-cup muffin tin with paper cases or grease lightly. Divide the batter from Step 4 evenly among the 12 muffin cases, filling each about two-thirds full. Top each muffin with approximately one tablespoon of the drained rhubarb from Step 1, then sprinkle generously with the crumble mixture from Step 2, distributing it evenly across all twelve muffins. Bake at 200°C for about 20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the muffins to cool in the tin for 10 minutes before turning out to cool further on a wire rack.