Soft, tart rhubarb muffins topped with a sweet, crunchy crumble. Perfect for spring breakfasts, brunch, tea time, or a snack. Easy to make and full of seasonal flavour. If you have homemade rhubarb compote, I recommend a spoonful on the side for dipping, giving you a mouthful of spring in every bite!

Why You’ll Love These Rhubarb Muffins

Spring really feels like it’s arrived when the first rhubarb appears in my local greengrocer, and these muffins are one of my favourite ways to welcome it. They’re soft and tender with a sweet, crunchy topping, ideal for elevenses, brunch, or as a portable snack.

• Bursting with seasonal rhubarb flavour, tart, fresh, and spring-ready

• Soft, tender crumb balanced by a crunchy crumble topping

• Quick and easy to make

How To Make Rhubarb Muffins

Making these muffins is simple and very forgiving. You just need a few essentials: flour, a little sugar, some fat (oil or melted vegan butter), plant-based milk, and plenty of chopped rhubarb, fresh or frozen. A simple crumble topping gives them that sweet, crunchy finish.

A few tips to get them just right:

• Don’t overmix the batter. Fold gently to keep the muffins light and tender.

• Watch the rhubarb. Frozen works fine straight from the freezer; just don’t thaw it first to avoid soggy muffins.

• Crumble topping. Rub the sugar, flour, and butter together until it’s coarse but crumbly. It will bake into a lovely crunch.

• Sweetness: Rhubarb can be tart, so taste your crumble mixture and adjust sugar if needed.

During rhubarb season I try to make the most of it and bake a batch of these more often than is probably seemly. I have also been caught sneaking one while it’s still warm. The tart rhubarb and crumb topping are irresistible. One rule for me and another for everyone else!

Tips and Variations

• Swap or add flavours: Try a pinch of cinnamon, ginger, or nutmeg in the crumble for warmth.

• Add texture: Chopped nuts or a scattering of seeds on top make the crumble extra satisfying.

• Use frozen rhubarb: Works perfectly straight from the freezer, no need to thaw.

• Storage: Keep in an airtight container for 2–3 days, or freeze for up to 3 months.

How To Serve Rhubarb Muffins

These muffins are delicious still warm from the oven, but there are plenty of ways to enjoy them:

• Serve warm with a little plant-based yoghurt or cream for brunch or elevenses.

• Perfect with tea or coffee for a mid-morning or afternoon snack.

• Take them on picnics or pack them in lunchboxes for a portable treat.

• A spoonful of homemade rhubarb compote on the side adds extra tartness and colour.

• Or, and this is genius, serve them for dessert, with custard for the full Rhubarb and Custard experience! 

If you like this recipe:

You might also like my collection of rhubarb recipes:

• Apple and Rhubarb Pie
• Rhubarb and Ginger Parfait with Cashew Cream
• Rhubarb Compote – ready in 15 minutes!

Rhubarb Muffins with a Crumble Topping

Moist, tart and delicious, these rhubarb muffins are topped with a sweet, crunchy crumble topping!

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Course: Baked Goods, Cake

Cuisine: English

Diet: Vegan

Keyword: Rhubarb Muffins, Vegan Muffins

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12 muffins

Calories: 300kcal

Author: Chris Mosler | Thinly Spread

Ingredients

For the Muffins

• 375 g Self Raising Flour
• 1/4 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 125 g Soft Light Brown Sugar
• 100 g vegan butter melted and cooled
• 250 ml plant based milk soy or oat milk work well here
• 1 tbsp cider vinegar
• 200 g rhubarb chopped
• 50 g caster sugar
• 2 tbsps water

For the Crumble Topping

• 50 g plain flour
• 25 g porridge oats
• 50 g cold vegan butter diced
• 50 g Demerara sugar
• ½ tsp ground cinnamon

UK Measurements - US Measurements

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Instructions

• Preheat the oven to 200°C
• Line a 12 hole muffin pan with paper cases
• Add the vinegar to the milk and leave to stand for 5 minutes
• Sift the flour, baking powder and bicarbonate of soda into a bowl
• Add the soft brown sugar and stir to combine
• In a small bowl, mix the rhubarb, caster sugar and water together
• Make the crumble topping by putting all the ingredients, except the Demerara sugar, into a bowl and rub the butter in with your fingertips until the mixture resembles rough breadcrumbs. Add the sugar.
• Add the milk mixture and the rhubarb mixture to the flour and fold it all together. Don’t over mix, it is supposed to be lumpy
• Divide the muffin mixture equally between the paper cases
• Top each muffin with a generous amount of crumble topping and press it on very gently
• Bake for about 20 minutes, leave the muffins in the tin for 5 minutes before transferring to a wire rack to cool.

Notes

• Nutritional information, if provided, is for guidance only and may vary depending on ingredients and portion sizes.
• Baking times can vary according to your oven.

Nutrition

Calories: 300kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 119mg | Potassium: 148mg | Fiber: 2g | Sugar: 19g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

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