Tart rhubarb, cinnamon, brown sugar, flour, and pecans—these Rhubarb Muffins with Crumb Topping are cozy, comforting, and wildly underrated.
You know that feeling when you accept a gift and you know you have to do something with it but you’re not entirely sure what? Yeah. That was me and rhubarb.
My sweet neighbor, bless her heart, knocked on my door last spring with a bunch of it bundled in a rubber band. She said something like, “Figured you’d bake something fun with it!” and I—totally caught off guard and wearing an old hoodie covered in flour—said “Absolutely!” like I had a rhubarb plan ready to go. I did not. At that moment, I didn’t even fully remember if rhubarb needed to be cooked before eating. (It does. Don’t bite it raw. Learn from me.)
Anyway, after staring at it in my fridge for like four days and briefly considering faking an allergy just to avoid the guilt, I finally rolled up my sleeves and did what I always do when I’m overwhelmed: I made muffins. But not just any muffins—these Rhubarb Muffins with Crumb Topping. Because if I was going to face my produce-based anxiety, I was going to do it with cinnamon and a streusel.
I took a bite straight from the oven (yes, I burned my tongue, it’s fine), and I swear, the clouds parted. That tart rhubarb burst against the soft muffin and that sweet crumb topping? Honestly? I almost cried. Not because it was life-changing—although, maybe—but because I was proud. Like, I turned my emotional guilt rhubarb into joy. That’s something, right?
Why You’ll Love This Rhubarb Muffins with Crumb Topping Recipe?
Look, I’m not here to boss you around, but these Rhubarb Muffins with Crumb Topping are kind of incredible. They’re soft, moist (I know, I know, but it fits), and every bite has that sweet-tart balance that keeps you going back for more. The rhubarb softens into these little jammy pockets, and the topping? That buttery cinnamon crunch with the pecans? Stop.
Also, they’re not fancy. No mixer. No weird ingredients. Just a bowl, a spoon, and a dream. You can totally make these in your pajamas, and I know that because I did. Twice.
And I don’t know if it’s nostalgia or just the way they smell when they’re baking, but they give off big Sunday morning energy—even if it’s Wednesday and you’re eating one while scrolling through emails you don’t want to answer.
Ingredient Notes:
You probably already have most of what you need. And if you don’t? Improvise. I do all the time.
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Rhubarb – Don’t be afraid of it. Once baked, it loses the edge and turns into something cozy. I chop it up small so you don’t get any big sour bites.
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Flour – Just basic all-purpose. No almond, no gluten-free blend (unless you need it, of course).
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Sugar – White sugar for sweetness in the batter.
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Brown sugar – In the topping. Adds depth and a slight molasses-y vibe.
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Cinnamon – A must. It makes the whole kitchen smell like a hug.
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Chopped pecans – Optional, but dang they’re good. Toast them if you’re feeling extra.
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Butter – Softened so you can mash it into the topping like Play-Doh. But edible.
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Egg, milk, oil, vanilla – The usual suspects. I use whatever milk I have, honestly. Whole milk, oat milk, that last splash of almond milk I forgot about.
Little chaos? Welcome here.
How To Make Rhubarb Muffins with Crumb Topping?
Step 1: Make the crumb topping.
Mix the flour, brown sugar, cinnamon, and pecans in a small bowl. Add the butter and squish it all together until it looks like lumpy sand. Don’t overthink it. If it holds together when you pinch it, you’re good.
Step 2: Preheat your oven and prep your pan.
375°F. Spray your muffin tin or line it with those paper liners you bought six months ago and forgot about. (Same.)
Step 3: Toss your rhubarb with a little flour.
This helps it not all sink to the bottom. Just a tablespoon or so. Stir it around until it’s lightly coated. I usually do this in a cereal bowl because that’s what’s clean.
Step 4: Mix your dry stuff.
In a big bowl, whisk together the rest of the flour, sugar, baking powder, salt, and cinnamon. This is the moment you feel like you know what you’re doing. Embrace it.
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Step 5: Mix the wet ingredients.
In a separate bowl, whisk the egg, milk, oil, and vanilla. Spill a little? That’s okay. You’re not on TV.
Step 6: Combine everything.
Pour the wet into the dry. Stir gently. It’s okay if there are lumps. Then fold in the rhubarb. Yes, even the leftover flour in the bottom of the bowl. Waste nothing!
Step 7: Fill the muffin cups and sprinkle generously.
Scoop the batter into each muffin cup about ⅔ full. Top each one with a hefty spoonful of that crumb topping. And by “hefty,” I mean go wild. You deserve it.
Step 8: Bake and try not to peek too soon.
Bake for 17 to 20 minutes. Start checking around 17. If a toothpick comes out clean, you’re golden. Let them sit in the pan for a few minutes before you try to pop them out. Burnt fingers are not part of the plan.
Storage Options:
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Counter: Good for two days if they’re covered. If you leave them out overnight, they might go a little soft, but they’re still edible. (I’ve tested this.)
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Fridge: Lasts up to 5 days. I like mine cold, weirdly. But you can warm them in the microwave for 10-15 seconds if you prefer them cozy.
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Freezer: Totally works. Wrap them individually and pop into a freezer bag. Reheat in the oven or nuke them if you’re impatient (no shame).
Variations and Substitutions:
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No pecans? Skip them. Or swap for walnuts. Or chocolate chips. I won’t tell.
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No milk? Use whatever milk you’ve got. Or Greek yogurt + water if you’re scraping the fridge.
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Want more crumble? Double the topping. I always do.
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Want to feel fancy? Add a little orange zest to the batter. I did that once and felt like Ina Garten.
What to Serve with Rhubarb Muffins with Crumb Topping?
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Hot coffee. Obvious, but it hits different with warm muffins.
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A dollop of whipped cream on top. Yes, it’s breakfast. Yes, it’s allowed.
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A smoothie if you’re trying to balance sweet with healthy.
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A blanket and a rerun of The Great British Bake Off.
Frequently Asked Questions:
Can I use frozen rhubarb?
Yes, just thaw and drain it first. It can get watery. Don’t skip the flour toss, even if it feels silly.
Can I skip the topping?
You can, but I wouldn’t. The crumble is what makes these muffins unforgettable. Without it? Still good, just not magical.
Can I double the recipe?
Yep. And honestly, you probably should. They vanish fast.
These Rhubarb Muffins with Crumb Topping may have started out as a guilt bake, but now? They’re comfort food. They’re memory-makers. They’re home.
And if you make them? Let me know. I want to hear all about it. Did your kids love them? Did you eat two while standing at the kitchen counter like I do? Were you surprised by how good rhubarb actually is?
Tell me everything.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rhubarb Muffins with Crumb Topping
Ingredients
For the Crumb Topping:
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ¼ cup finely chopped pecans
- 3 tablespoons unsalted butter softened
For the Muffins:
- 1 cup chopped fresh rhubarb
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- ¾ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Prepare the Crumb Topping:
- In a small bowl, combine the flour, cinnamon, brown sugar, and chopped pecans. Add the softened butter and use a fork or your fingertips to blend until the mixture becomes crumbly. Set aside.
Preheat and Prepare the Muffin Tin:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line with paper liners.
Prepare the Rhubarb:
- Place the chopped rhubarb in a small bowl. In a separate large bowl, measure the flour. Remove approximately 1 tablespoon of flour and toss it with the rhubarb to prevent it from sinking in the batter.
Mix the Dry Ingredients:
- To the remaining flour, add the sugar, baking powder, salt, and cinnamon. Whisk until all ingredients are well combined.
Mix the Wet Ingredients:
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry Mixtures:
- Gradually stir the wet mixture into the dry ingredients just until moistened. Do not overmix. Gently fold in the prepared rhubarb, including any remaining flour from the bowl.
Fill Muffin Cups and Add Topping:
- Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full. Evenly sprinkle the crumb topping over each muffin.
Bake the Muffins:
- Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to rest in the pan for 3 to 5 minutes before transferring to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
