Rhubarb Muffins with Walnut Streusel Topping

These Rhubarb Muffins with Walnut Streusel Topping are everything you want in a springtime muffin— tender, moist, and crowned with a buttery, crunchy walnut crumb. Each bite delivers that unmistakable tart rhubarb flavor, softened by a rich brown sugar topping. Whether pulling fresh rhubarb from your garden, grabbing a bundle at the farmers market, or using up last year’s frozen stash, you’ll reach for this recipe repeatedly during the rhubarb season. Bring them to a spring brunch, pack them for a picnic, or stash a few in your day trip cooler — they’re easy to make and even easier to devour.

Growing up off-grid in Northern Ontario, we relied heavily on what we could grow or forage ourselves — which wasn’t hard, with so many older farms and abandoned homesteads nearby. Rhubarb and apples were often found growing wild, naturalized from generations past. Rhubarb, in particular, was a hardy heirloom plant that came back strong every spring, no matter how harsh the winter. My mother would turn it into jams, sauces, and simple crisps, often sweetened just enough to balance its bold, tart bite. These muffins are a new flavor combination I developed as a food developer — or, as my mother used to say, a food concoctor. As kids, we always made “concoctions” in the kitchen, mixing and matching whatever ingredients we had. That spirit of play and practicality stuck with me, and it’s what inspired me to pair tart rhubarb with a buttery walnut streusel in this recipe. It’s a bit rustic, a little nostalgic, and a lot delicious.

If you’re looking for another way to enjoy rhubarb, try my rhubarb snack cake recipe — it’s one of my favourite rhubarb recipes.

Why You Will Love This Rhubarb Muffin Recipe

Simple ingredients. You’ll need all-purpose flour, brown sugar, large eggs, neutral oil, and two full cups of chopped rhubarb stalks — all easy to find and budget-friendly.

Balanced tartness. The tartness of the rhubarb is mellowed by the sugar in the muffin batter and offset by the rich walnut topping — a flavor pairing that’s nostalgic and fresh all at once.

No fuss baking. You don’t need fancy equipment. Just a 12-cup muffin pan, a separate bowl for your streusel topping, and a rubber spatula to scrape the bowl as you mix.

A Quick Rhubarb History in Canada (And What Not to Eat)

Rhubarb has deep roots in Canadian gardens, especially across the Prairies and cooler northern regions. Introduced by European settlers in the 1800s, it quickly became a springtime staple thanks to its hardiness and knack for surviving harsh northern weather. Long before strawberries or apples were in season, families would turn to rhubarb — one of the first edible plants to emerge — for its sharp, tangy flavor and a much-needed dose of early-season nutrition. It was often stewed with sugar, baked into pies, or turned into preserves to make the most of its short-growing window.

While stalks are a beloved ingredient, the leaves of the rhubarb plant are toxic. They contain a high concentration of oxalic acid and related substances that can cause illness if consumed. When preparing rhubarb, thoroughly trim the leaves and discard them in the compost or trash. Only the crisp stalks—usually from green to pink to deep red—are safe and delicious to cook with.

For those unfamiliar with rhubarb, it’s worth noting that it can sometimes be mistaken for burdock, a wild plant with similarly large leaves. The easiest way to tell them apart is by the stalks: rhubarb stalks are thick, fleshy, and celery-like, with a distinct red or pink tint depending on the variety. Burdock stalks, on the other hand, are fibrous, greenish, and often covered in fine fuzz. Rhubarb leaves are also more ruffled and umbrella-shaped, while burdock leaves are more heart-shaped and duller in color. When in doubt — don’t eat it unless you’re certain it’s rhubarb!

Let’s Make These Baked Rhubarb Muffins. 

Start by preparing your muffin pan. To make cleanup a breeze, coat it with a light layer of cooking spray or paper liners. Preheat your oven to 425°F—that high heat for the first 10 minutes helps your muffins rise before you reduce the temperature.

Begin by mixing the egg and oil together until smooth. Whether using a stand mixer, hand mixer or whisk by hand, the goal is to blend smoothly. Gradually mix in the dry ingredients until just starting to combine. Finally, pour in the milk and continue mixing until you have a smooth, cohesive batter. For the best texture, mix only until no dry streaks remain.

Chop your rhubarb into small pieces—you’ll need about two cups. Toss them with three tablespoons of flour before folding them into the muffin batter. This light coating of the fruit helps keep the rhubarb evenly distributed as it bakes and reduces the chance of soggy spots.

Scoop your batter into the prepared muffin pan. I like to fill each of the muffin cups almost to the top for a nicely domed muffin when baked.

Combine one cup of flour, brown sugar, and six tablespoons of cold salted butter in another small bowl. Use a fork or clean hands to work the mixture into a crumbly texture with soft, buttery clumps. Once the base streusel is formed, add one cup of chopped walnuts and mix them thoroughly with your hands, pressing gently so the nuts stick to the crumb mixture. 

Add a small amount of streusel to the top of the muffins. Then, continue adding until all the crumb mixture is used, ensuring every muffin gets an even, generous layer.

Place the muffins in the oven at 425°F for 10 minutes, then reduce the heat to 350°F and continue baking for 15–20 minutes. You’re looking for golden brown edges and a toothpick that comes out clean. To test for doneness, I use my trusty butterknife method. The butterknife method to test doneness. Insert a butter knife at a slight downward angle from the outer edge toward the center of a muffin. Pull it back out, and it emerges clean or with minimal residue; they’re ready. If you see raw batter, give them a few more minutes.

Once done, immediately transfer the baked muffins out of the tins to a wire rack. Allowing them to stay in the pan can cause steam to build up underneath, leading to soggy muffins — and nobody wants that.

Ingredients:

All-Purpose Flour: This ingredient provides the foundation, helping the muffins maintain their form in the oven. It is also a great economical choice for baking, keeping it budget-friendly.

Baking Powder: A rising agent that gives the muffins lift and fluffiness.

Salt: Rounds out the taste and prevents the muffins from tasting flat by balancing the sweet and tart elements in the batter and topping.

Granulated Sugar: Adds sweetness to the muffin base and helps create a moist crumb that complements the tartness of the rhubarb.

Egg: Gives the muffins body, helping them rise and hold their shape. They also help with browning during baking.

Milk: Contributes moisture to the batter, ensuring that the muffins bake up soft and tender. It’s also a cost-effective and accessible ingredient.

Neutral Oil: Keeps the muffins moist without adding any strong flavor. A good choice for ensuring a tender crumb.

Rhubarb: Brings the muffins a bright, tart flavor and softens while baking. Both fresh and frozen chopped rhubarb work beautifully in this recipe. Feel free to use fresh or frozen rhubarb — both work perfectly. The smaller pink stalks are sweeter, and the larger green stems end up 

Brown Sugar: Used in the streusel topping, it adds a deeper sweetness with subtle molasses notes and enhances the contrast between the crunchy top and soft muffin interior.

Salted Butter: The cold butter helps create a crumbly streusel texture, and the added salt balances and deepens the sweet topping.

Chopped Walnuts: Crunchy walnuts add a rich, nutty depth to the streusel topping, making it extra satisfying.

Substitutions and Add-Ins For This Rhubarb Muffins Recipe.

All-Purpose Flour: Standard white flour for everyday baking is ideal for these muffins. Alternatives like cake or pastry flour have lower gluten content, which can lead to less rise and a softer structure.

Baking Powder: If you don’t have any on hand, you can make a quick substitute by combining baking soda with an acidic ingredient like vinegar, lemon juice, or cream of tartar. This pairing creates the same lift in the batter, helping the muffins rise properly in the oven. 1 tsp baking powder = ¼ tsp baking soda + ½ tsp acid (like vinegar, lemon juice, or cream of tartar

Salt: Various salt substitutes, such as potassium chloride-based substitutes, are available on the market. These can be used as a direct replacement for salt, but follow the manufacturer’s instructions for usage.

Granulated Sugar: This is the best choice for the tenderest crumb. However, if you would prefer to replace it with a natural sweetener like honey, you can do so. Remember that honey is sweeter, so you must reduce your honey. Honey will also change the muffin’s texture.

Egg: If you live an egg-free life, you can replace the egg with one-quarter cup of unsweetened applesauce. The resulting muffin will differ from the original recipe because you will have added apple flavor, but it will still be tasty.

Milk: Is one of the most forgiving ingredients to replace in muffins. Try this recipe with a 1:1 ratio using sour cream, buttermilk, Greek yogurt, or non-dairy milk.

Neutral Oil: This means any oil without flavor. Vegetable, canola, or sunflower oils are great options. If you don’t have oil on hand, you can use melted butter or margarine. Note that the flavor will change subtly depending on the ingredient you choose. You can also use avocado oil as a direct substitute due to its milder flavor.

Rhubarb: Although this may be the main ingredient in the original recipe, don’t be shy about replacing it with another fruit that’s in season. One good choice is apple muffins, which, with a walnut topping, would be a wonderful flavor pairing.

Brown Sugar: The best substitute for brown sugar in the topping would be coconut sugar, similar in color and flavor to brown sugar. (If you want to try another sugar in streusel toppings, try date sugar, which is made from dried ground dates and can be used as a natural sweetener.)

Salted Butter: Replace with unsalted butter. Remember to replace the salt by adding a pinch to the streusel to compensate for the missing salt. Alternatively, try using margarine. Remember that margarine has different flavors and textures, which may mean adjusting the amount used to find the perfect balance.

Chopped Walnuts: If you prefer or need a nut-free option, you can substitute rolled oats, pumpkin seeds, or sunflower seeds for crunch. Pecans also make an excellent flavor-alternative if you enjoy their buttery texture. You can also omit add-ins in favor of a plain sweet streusel.

Expert Tips, Serving And Storing Suggestions:

​Tip #1: Coat the rhubarb with flour before adding it. This helps reduce the moisture in the batter and keeps the rhubarb evenly distributed.

Tip #2: Preheat your oven. Allow the oven to get to temp for best results — don’t skip the high-heat first bake.

Tip #3: Remove muffins from the pan immediately. This helps to keep them from becoming soggy and from continuing to bake. But be careful: These muffins are very tender and break easily.

Serve these tender, moist muffins chilled or at room temperature for the best texture. They’re soft and cake-like, so no butter is needed. Pack them up for day trips, tuck them into lunch boxes, or bring them along as a sweet picnic snack during summer.

To store, place in an airtight container at room temperature for 2–3 days. Then, refrigerate for up to one week. These also freeze beautifully for up to three months.

Did you make these walnut streusel rhubarb muffins? I’d love to hear what you thought! Leave a star rating and comment below to share how they turned out for you. Don’t forget to let me know if you tried any fun twists or substitutions. Your feedback helps others and makes my day!