Rhubarb Yogurt Streusel Muffins – Tender, Tangy, and Perfectly Crumbly

Rhubarb has a way of brightening up any bake with its tart snap, and these muffins are the proof. Paired with creamy yogurt and a buttery streusel, they hit that sweet spot between cozy and fresh. They’re simple enough for a weekday treat, but special enough to share for brunch.

Expect soft, moist crumbs, pockets of tangy rhubarb, and a golden, crunchy topping. If you love a bakery-style muffin with real flavor, this one’s for you.

What Makes This Special

Balanced flavor. The tartness of rhubarb meets a gently sweet batter and a cinnamon-kissed streusel. Every bite has contrast and character.

Moist, tender texture. Greek yogurt keeps the crumb soft without being heavy.

A touch of oil helps the muffins stay moist for days.

Bakery-style top. The streusel bakes into a crisp, buttery crown that won’t go soggy if you store the muffins right.

Easy technique. No mixer needed. Just a couple of bowls and a whisk. It’s a great recipe for beginners and busy bakers.

Ingredients

• For the muffins:
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional but lovely)
• 2/3 cup (135 g) granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup (180 g) plain Greek yogurt (whole milk preferred)
• 1/2 cup (120 ml) neutral oil (such as canola or light olive oil)
• 1 teaspoon vanilla extract
• 1 1/2 cups (about 200 g) fresh rhubarb, diced small (1/4-inch pieces)
• 1 tablespoon flour (to toss with rhubarb)
• For the streusel:
• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 4 tablespoons (56 g) cold unsalted butter, cut into small cubes
• Optional finishing touch: 1–2 tablespoons coarse sugar for sprinkling

Step-by-Step Instructions

1. Prep your pan and oven. Heat the oven to 375°F (190°C).

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

2. Make the streusel. In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter with your fingertips or a pastry cutter until the mixture forms moist, sandy crumbs with a few pea-sized bits. Chill while you make the batter.
3. Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until well combined.
4. Whisk the wet ingredients. In a medium bowl, whisk sugar, eggs, yogurt, oil, and vanilla until smooth and slightly thick.
5. Prep the rhubarb. Toss the diced rhubarb with 1 tablespoon flour to lightly coat.

   This helps keep it from sinking and prevents wet pockets.

6. Combine without overmixing. Pour the wet mixture into the dry. Fold gently with a spatula until a few streaks of flour remain. Fold in the rhubarb just until distributed.

   The batter should be thick and slightly lumpy.

7. Fill the cups. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Add the streusel. Generously top each muffin with the chilled streusel. For extra crunch and shine, sprinkle a bit of coarse sugar over the top.
9. Bake. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
10. Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. The streusel will crisp as they cool.
11. Serve. Enjoy warm or at room temperature.

    They’re excellent with a pat of butter or a spoon of extra yogurt.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days. Add a paper towel above and below the muffins to absorb moisture and keep the streusel crisp.
• Refrigerator: Good for up to 5 days. Let come to room temperature before serving, or warm for 10–15 seconds in the microwave.
• Freezer: Freeze cooled muffins in a single layer until firm, then transfer to a freezer bag.

  They keep well for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.

• Re-crisp the tops: If the streusel softens, pop muffins in a 325°F (165°C) oven for 5–7 minutes.

Health Benefits

Rhubarb brings fiber and vitamin K. It’s naturally low in calories and adds bulk and brightness without heavy sweetness.

Yogurt contributes protein and probiotics. Using Greek yogurt adds richness and helps with satiety, while also giving moisture without excess fat.

Balanced sweetness. These muffins rely on moderate sugar and the tart bite of rhubarb, so the overall sweetness stays in check compared to many café bakes.

Customizable grains. You can swap a portion of the white flour for whole wheat pastry flour to add more fiber without compromising texture.

Pitfalls to Watch Out For

• Overmixing the batter. This creates tough muffins. Stop folding as soon as the flour disappears.
• Large rhubarb chunks. Cut to 1/4-inch pieces so they soften quickly and distribute evenly.
• Skipping the flour toss. Untossed rhubarb can sink and leave soggy pockets.
• Warm butter in streusel. If the butter isn’t cold, the topping melts flat instead of crumbling.
• Overbaking. Dry muffins happen fast.

  Start checking at 18 minutes; look for moist crumbs on the tester.

Alternatives

• Fruit swaps: Try chopped strawberries, raspberries, or blueberries. For strawberries, reduce sugar slightly if your berries are very sweet.
• Flavor twists: Add orange zest or lemon zest to the batter for a citrus lift. A pinch of cardamom in the streusel is lovely.
• Flour options: Replace up to 1/2 cup (60 g) of all-purpose flour with whole wheat pastry flour or white whole wheat.
• Dairy-free: Use a thick dairy-free yogurt (like coconut or almond) and vegan butter in the streusel.
• Gluten-free: Use a 1:1 gluten-free baking blend and add 1 tablespoon milk if the batter seems too thick.
• Lower sugar: Reduce granulated sugar to 1/2 cup in the batter and keep streusel as written for texture.
• No streusel: Skip the topping and sprinkle with a little coarse sugar before baking for a simpler finish.

FAQ

Do I need to peel rhubarb?

No.

Most rhubarb doesn’t need peeling. If you notice very thick, fibrous strings when cutting, you can pull those off, but it’s usually unnecessary.

Can I use frozen rhubarb?

Yes. Use it straight from the freezer and toss with flour as directed.

Do not thaw first, or it will release too much liquid into the batter.

Why did my muffins sink in the middle?

They were likely underbaked or the oven temperature was off. Make sure a tester shows moist crumbs, not wet batter, and avoid opening the oven early. Also check that your baking powder and soda are fresh.

How can I get taller, domed muffin tops?

Fill cups about 3/4 full and start in a fully preheated oven.

For an extra boost, bake the first 5 minutes at 400°F (200°C), then reduce to 375°F (190°C) to finish.

Can I make them mini or jumbo?

Yes. For mini muffins, bake 10–12 minutes. For jumbo muffins, bake 23–27 minutes.

Keep an eye on color and use the toothpick test.

What’s the best oil to use?

Choose a neutral oil like canola, sunflower, or light olive oil. Melted butter works too, but oil keeps the crumb softer for longer.

Are the leaves of rhubarb edible?

No. Rhubarb leaves are toxic and should be discarded.

Use only the firm stalks.

Can I reduce the cinnamon?

Absolutely. Cinnamon is optional. If you prefer a cleaner, more tart-forward flavor, leave it out or replace it with a touch of vanilla only.

Wrapping Up

These Rhubarb Yogurt Streusel Muffins are the kind of bake that feels both homey and fresh.

They’re easy to mix, reliable in the oven, and generous with texture and flavor. Keep a batch on hand for breakfasts, lunchboxes, or an afternoon coffee break. With their tender crumb, tangy pops of fruit, and buttery crunch on top, they’re bound to become a repeat favorite.

Enjoy them warm, share them often, and don’t be surprised when the tin empties fast.