Rhubarb Streusel Muffins

Last week I found rhubarb in my CSA box and I wasn’t quite sure what to do with it. I was trying to avoid the cliché Strawberry-Rhubarb Pie and went searching for the perfect recipe.

I came across a fantastic looking muffin recipe, compliments of Smitten Kitchen, and it definitely did not disappoint. I made a few changes and the end result was the perfect combination of tart rhubarb complimented by the sweet streusel topping. Yum.


Choose firm, crisp, medium-size rhubarb stalks and make sure to remove the leave before use (they’re poisonous). Rhubarb is a good source of vitamin C and also supplies fiber, calcium, and magnesium.

Whole Wheat Rhubarb Streusel Muffins

Yield: 12 muffins


  • ¼ cup (31 grams) all-purpose flour
  • ¼ cup (28 grams) whole wheat flour
  • 1 Tbsp (13 grams) granulated sugar
  • 3 Tbsp (38 grams) brown sugar
  • ¼ tsp ground cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 3 Tbsp butter, melted


  • 1 egg
  • ¼ cup (50 grams) brown sugar
  • 3 Tbsp (38 grams) granulated sugar
  • 5 Tbsp butter, melted
  • 6 oz non-fat plain Greek yogurt (I used Chobani)
  • 1 cup (120 grams) whole wheat flour
  • 1/2 cup (63 grams) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup diced rhubarb
  1.  Preheat oven to 375°. Grease muffin tin (or use cupcake liners).
  2. Make streusel: In a small dish, stir together flours, sugars, cinnamon, nutmeg, and salt. Stir in butter until crumbly. Set aside.
  3. Make muffins: Whisk egg with both sugars in a large bowl. Whisk in butter and yogurt. In a separate bowl, combine the dry ingredients. Add to yogurt mixture and mix until just combined (batter will be lumpy). Fold in rhubarb and about 1/3 of the streusel mixture.
  4. Divide batter among muffin tins and sprinkle with remaining streusel. Using a spoon, gently press the crumbs into the batter so that they stick.
  5. Bake for 15-20 minutes. Rest muffins on cooling rack for a few minutes before removing from tin to cool completely. Enjoy!

 Adapted from Smitten Kitchen

What is your favorite way to use rhubarb?



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3 responses to “Rhubarb Streusel Muffins

  1. I really like muffin and cake recipes that use yoghurt. It keeps them so moist.

  2. Amy

    Oh. Holy. Moly. This looks incredible! We’re suckers for streusel. Nicely done! I’d love to send ya some cups of CHO. Shoot an email to fans[at]chobani dot com and we’ll get some out to ya!


  3. These look divine! I have yet to receive rhubarb in my box but when I do I look forward to making these little gems.

    I host a weekly CSA Link party and would love for you to be a part of it. Come and check it out and add your link. http://inherchucks.com/2012/07/11/whats-in-the-box-34/. Hope to see you there!

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