These Rhubarb Muffins are perfect if you’re baking for one or two, or just want a few muffins without a dozen extras sitting on the counter. This recipe makes 6 soft, moist muffins (thanks to sour cream) with tart bursts of rhubarb and a buttery brown sugar cinnamon crumble on top. They're sweet but not too sweet, and the rhubarb flavor shines through.
I created the small batch version of this muffin recipe because some readers have asked for recipes that make fewer servings. And honestly, this size feels just right. You can enjoy one warm from the oven, save a couple for breakfast the next day, and still have a few to freeze for later in the week.
How I Developed This Rhubarb Muffin Recipe
I started with the base from my lemon blueberry muffins, a recipe I tested multiple times to get the balance of fruit and moisture just right. I learned during that process that too much fruit can make muffins soggy or underbaked in texture because fruit releases moisture into the muffin as it bakes.
Using that information, I swapped the blueberries for chopped rhubarb and kept the amount at around 100 grams (about 1 cup) to preserve the muffin structure while still getting plenty of rhubarb flavor in every bite. It took just two tests to get the right balance of soft, moist muffins with pops of tart rhubarb and a golden crumble top.
For more muffin recipes, check out two of my other favorites: lemon poppy seed muffins and chocolate chunk banana.
What Makes These Rhubarb Muffins Different and So Good
- This recipe uses the muffin method, where the wet and dry ingredients are mixed separately and then gently combined. I treat the sugar as a wet ingredient so it has time to dissolve, which helps the muffins bake up with a soft, even crumb
- Sour cream + milk keep the texture soft and moist.
- The brown sugar cinnamon crumble adds flavor, crunch, and color. It bakes into a golden, buttery crunch that contrasts beautifully with the tart rhubarb and soft muffin.
- Resting the batter for 10 minutes allows the flour to hydrate, which allows more gluten to form, and helps the muffin to rise during baking, producing a more tender muffin. Try it, you’ll see.
Tips for Making this Recipe
- For the rhubarb, look for bright red, shiny stalks; they tend to be fresher and more tender. Check out my rhubarb crumb cake if you have an abundance of rhubarb.
- Weigh the flour. I've said it many times because it works so well. Weighing your flour will give you the best and most consistent results. Too much flour will produce dry muffins, and too little flour will produce muffins that taste underdone.
- Be careful not to overmix the batter. It should look a little lumpy after adding the flour. Too much mixing results in rubbery muffins.
- After mixing in the dry ingredients, rest the batter for 10 minutes before adding the rhubarb and baking.
Key Ingredients for Rhubarb Muffins
- Rhubarb: Use rhubarb that is tender, red and has a slight shine to the outer skin. It will be easier to slice and bake up tender for the short time the muffins are in the oven. Look for stalks that are no more than 1-inch wide. If the stalks are thicker, cut the stalks in half lengthwise, then slice them into 1/4-inch wide pieces. Smaller pieces will distribute butter throughout the muffins.
- Sour Cream: I love using sour cream in my muffins. It makes the muffins moist while adding just a slight tang. My favorite brand is Tillamook because it's very cream, and is sour but not tart. Use full-fat sour cream, not reduced-fat or light sour cream for the best results.
- Granulated Sugar: Many muffin recipes lean too far into the dessert category, and I wanted enough sugar to let the tartness of the rhubarb shine through. Since this recipe is based on my lemon blueberry muffin recipe, I cut the sugar in half and it's the perfect amount. The muffins are sweet enough to feel like a treat but not so sweet that they overpower the rhubarb and buttery flavors of the muffins.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Rhubarb Muffins
Step 1: Make the crumble and put it in the refrigerator.
Step 2: Whisk together the all-purpose flour, baking soda, and salt.
Step 3: Whisk together the egg and sugar until the mixture is lighter in color
Step 4: Whisk in the cooled butter
Step 5: Whisk in the vanilla extract, room temperature sour cream, and milk.
Step 6: Fold in the flour mixture in 2 batches.
Step 7: Let the batter rest for 10 minutes and then fold in the chopped rhubarb.
Step 8: The batter should be thick and lumpy.
Step 9: Divide the batter evenly among 6 muffin cups. Bake the muffins at 400°F for 5 minutes, reduce the temperature to 350°F and continue baking until the muffins reach an internal temperature of about 200°F using an instant-read thermometer.
How to Store the Muffins
These muffins can be stored at room temperature in an airtight container for up to 1 day. To freeze the muffins, wrap each muffin in plastic wrap. Store the muffins in a freezer-safe bag or container. Label and date the bag, and freeze for up to 2 months.
Did you make these delicious muffins? If so, please leave a comment and rating below.
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Small Batch Rhubarb Muffins with Brown Sugar Crumble
Ingredients
Brown Sugar Crumble
- 1/2 cup (63 grams) unbleached all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons (37 grams) packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (42 grams) unsalted butter, melted
Rhubarb Muffins
- 1/4 cup (57 grams) unsalted butter melted
- 1 cup (125 grams) unbleached all-purpose flour plus 1 teaspoon for the rhubarb
- 1 teaspoon (4 grams) baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (75 grams) granulated sugar
- 1 large (50 grams) egg room temperature
- 6 tablespoons (90 grams) full-fat sour cream room temperature
- 2 tablespoons (30 ml) whole milk
- 1 teaspoon pure vanilla extract
- 130 grams sliced rhubarb divided
Instructions
- Preheat the oven to 400°F. Add 6 paper liners to a 12-cup muffin pan or use a 6-cup muffin pan. See the notes below are why using a 12-cup muffin pan will help muffins rise higher.
Make the Brown Sugar Crumble
- Melt the butter over low heat and as soon as it’s almost completely melted take it off the heat. Whisk together the flour, sugar, and salt in a small bowl.
- Add the melted butter to the dry ingredients and use a fork to work the butter into the dry ingredients until there are no bits of white flour left, and the streusel forms clumps.
- Place it in the refrigerator while you make the muffin batter.
Make the Muffin Batter
- Melt the butter over medium low heat and cool until it is barely warm, about 90°F.
- Place the all-purpose flour, baking powder, and salt in a bowl and whisk for 30 seconds to combine.
- Crack the egg into a large bowl, add the sugar and whisk until the mixture is lighter in color and doesn’t feel as stiff, about 30 seconds.
- Whisk in the cool melted butter. Next whisk in the sour cream, milk, and vanilla extract. Let the batter sit for about 5 minutes.
- Add 1/2 of the dry ingredients to the batter and fold it with a silicone spatula until incorporated. Add the remaining dry ingredients and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are thoroughly combined. Let the batter sit for 10 minutes.
- Toss the 100 grams (1 cup) of chopped rhubarb with 1 teaspoon of flour to co. arb (about 1 cup) and fold the rhubarb into the batter.
Bake the Muffins
- Divide the batter evenly between the 6 muffin cups (about 88 grams per muffin tin). The muffin cups should be full. Take the remaining rhubarb pieces and add about 3 or 4 pieces to the top of each muffin. Next, add about a little more than 1 tablespoon of streusel to each muffin.
- Bake the muffins at 400°F for 5 minutes and then without opening the oven door reduce the temperature to 350°F. Bake the muffins for another 12-15 minutes until the internal temperature registers at about 203°F using an instant-read thermometer.
- Cool the muffins in the pan for 5 minutes, then move the muffins to a wire cooling rack.
Store the Muffins
- The muffins can be stored at room temperature in an airtight container for 2 days and in the refrigerator for up to 4 days. To store the muffins in the refrigerator wrap each one in plastic wrap to keep them from drying out.
- To freeze the muffins wrap each muffin in plastic wrap. Store the muffins in a freezer-safe bag or container. Label and date the bag and freeze for up to 2 months.
- To eat the frozen muffins, thaw them overnight in the refrigerator or at room temperature for about an hour. Warm the muffins in the microwave or in the oven for 5 minutes at 350°F.
dlt says
These are great! So tender and delicious! I made them to have with coffee this morning when a friend came over for a visit, she took all the leftovers home! All ingredients were weighted (thanks for providing that info) and a huge thanks for including the internal temperature info in the instructions as mine took an additional 3 min (total of 18 min at the 350degrees - after the initial 5 min at 400degrees).
Cheryl Norris says
Hi DLT
Thank you for making these muffins and leaving such a wonderful review. I'm glad to read you found the internal temperature info helpful and that your friend liked them enough to take home the leftovers.😊