Rhubarb Muffins with Streusel

Name: Rhubarb Muffins with Streusel
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: ¾ cup all purpose flour⁣; ¼ cup packed light brown sugar⁣; 2 Tablespoons granulated sugar⁣; ½ teaspoon ground cinnamon; 4 Tablespoons unsalted butter, melted⁣; 2 cups all purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 3/4 cup granulated sugar; 1 Tablespoon lemon zest; 6 Tablespoons unsalted butter (melted and slightly cooled); 2 large eggs (room temperature); 1/2 cup whole or low-fat milk (room temperature); ¼ cup sour cream or plain yogurt (room temperature); 1 teaspoon vanilla extract; 1 ½ cups diced rhubarb; 1 cup powdered sugar; 1-2 Tablespoons fresh lemon juice

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by Haley // April 28, 2026

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Soft, bakery-style rhubarb muffins bursting with tart bites of rhubarb, topped with a buttery cinnamon streusel and finished with a sweet-tart lemon glaze. Every bite is tender, crumbly, and full of bright flavor!

Rhubarb muffins with a streusel topping and glaze.

Rhubarb muffins are must make every spring when rhubarb is in season! They’re a spin off of my lemon raspberry muffins, the same buttery streusel and drizzle of lemon glaze, but with that extra little zing that makes rhubarb so unique. I love how the bits of rhubarb soften as they bake, giving you pops of tangy goodness in every bite. Go ahead and grab that rhubarb, you are going to absolutely love these!

Table of Contents

Why You’ll Love This Recipe

Delicious balance of flavors. These muffins hit that sweet spot between tart rhubarb, buttery crumb, and bright lemon glaze for a flavor combo that keeps you coming back for more.
Soft, tender texture. The batter bakes up light and fluffy with juicy little pockets of rhubarb in every bite for the perfect combination.
Bakery-style at home. With a golden streusel topping and sweet lemon drizzle, these feel like they came straight from a bakery case but are easy to make in your own kitchen.
Perfect for spring baking. A great way to celebrate rhubarb season and enjoy a fresh, treat that’s cozy and bright.

Ingredient Notes

Bowls with chopped rhubarb, flour, sugar, eggs, butter, vanilla and salt.

All-purpose flour: Provides structure for both the muffins and streusel, helping them bake up soft yet sturdy.
Granulated sugar: Sweetens the muffin batter and helps create a tender crumb.
Brown sugar: Adds a hint of caramel flavor and extra richness to the streusel topping.
Baking powder: Gives the muffins lift so they bake up light and fluffy.
Baking soda: Works with the acidity in the batter to help create a soft texture.
Salt: Balances the sweetness and enhances all the flavors.
Lemon zest: Adds bright, fresh citrus flavor! Rubbing it into the sugar helps release even more aroma and flavor.
Unsalted butter: Adds richness and flavor; melted butter keeps the muffins moist and tender and forms the base of the streusel.
Eggs: Bind the batter together and help create a soft, structured crumb.
Milk: Adds moisture and keeps the muffins light and tender.
Sour cream or yogurt: Adds richness and a slight tang while keeping the muffins extra moist.
Vanilla extract: Rounds out the flavors with a warm, sweet note.
Rhubarb: The star ingredient, it adds a fresh, tart bite that softens into juicy pockets as it bakes.
Powdered sugar: Creates a smooth, sweet base for the lemon glaze.
Fresh lemon juice: Adds bright citrus flavor and balances the sweetness in the glaze.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Swap the fruit. Replace rhubarb with raspberries, strawberries, or blueberries for a different fruity twist while keeping the same base recipe.

Skip the glaze. Leave off the lemon glaze for a less sweet muffin, or dust with powdered sugar instead.

Add mix-ins. Stir in 1/2 cup white chocolate chips or chopped almonds for extra texture and flavor.

Change the topping. Swap the streusel for a simple coarse sugar sprinkle for a lighter crunch.

How to Make Rhubarb Muffins

Showing the process of making streusel and muffin batter.

In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and use a fork to mix until small clumps form. Chill in the refrigerator while you prepare the batter.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the sugar and lemon zest, then rub them together with your fingers to release the citrus oils and boost the flavor.
Stir in the melted butter and eggs until smooth and well blended. Add the sour cream, milk, lemon juice, and vanilla extract, mixing just until combined.

Showing the process of baking and adding glaze to muffins.

Add half the flour mixture to the bowl of wet ingredients and mix just until combined. Add remaining flour mixture and rhubarb. Gently stir with a rubber spatula or spoon.
Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step).
Sprinkle streusel over the top. Bake at 400°F for 20 to 22 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center of one of the muffins comes out with little to no crumbs.
Allow muffins to cool in the pan for 5 minutes. (I like to turn the muffins on their side in the pan so the bottoms don’t get soggy). Transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice. Use a spoon to drizzle over the cooled muffins.

Expert Tips

Use room temperature ingredients. Ingredients blend together more smoothly at room temp, creating a more even batter and a softer, better-textured muffin.

Chill the streusel topping. Keeping it cold while you prepare the batter helps it hold its crumbly texture and prevents it from melting into the muffins in the oven.

Don’t overmix the batter. Stir just until the wet and dry ingredients come together. Overmixing can lead to dense, tough muffins instead of light and fluffy ones.

Glaze only when cooled. If the muffins are warm, the glaze will melt instead of setting nicely on top.

Muffins on parchment being drizzled with lemon glaze.

Make Ahead and Storage Tips

Make-ahead crumble topping. You can prepare the streusel in advance and store it in an airtight container in the fridge for up to 3 days. I don’t recommend making the muffin batter ahead of time since the leavening agents start working once mixed with the wet ingredients.

Storing. Keep cooled muffins in an airtight container at room temperature for up to 4 days. Make sure they’re fully cooled first to prevent condensation and sogginess.

Freezing. Freeze muffins for up to 3 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Thaw in the refrigerator, then bring to room temp before serving or heat in the microwave.

Recipe FAQs

Why did my muffins turn out dense?

This usually happens from overmixing the batter or using ingredients that weren’t at room temperature.

Can I use frozen rhubarb?

I don’t recommend frozen rhubarb because it’s not as flavorful. However, if that’s all you have, thaw it and drain it well to avoid excess moisture in the batter.

Can I make mini rhubarb muffins?

Yes! Use a mini muffin tin and fill each cup about 2/3 full. Bake at 350ºF for 8 to 10 minutes.