Question 1

Can I use frozen rhubarb instead of fresh?

Accepted Answer

Yes! Just thaw the rhubarb first and pat it dry with a paper towel to remove excess moisture. This helps prevent the muffins from becoming soggy. I have a whole post in how to freeze rhubarb properly to use in future baking.

Question 2

How do I make sour milk if I don’t have any on hand?

Accepted Answer

Easy! Add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5–10 minutes before using—it’ll curdle slightly, which is exactly what you want.

Question 3

Can I skip the crumble topping?

Accepted Answer

You can, but the cinnamon crumble really adds a cozy texture and extra sweetness. If you’re short on time, you can sprinkle coarse sugar on top instead.

Question 4

How should I store these muffins?

Accepted Answer

Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. You can also freeze them for up to 3 months.

Question 5

Can I freeze the muffins?

Accepted Answer

Yes, these old-fashioned rhubarb muffins freeze beautifully—just let them cool completely and store in an airtight container for up to 3 months. Reheat from frozen in the microwave or warm oven for a fresh-from-the-oven taste anytime.

I like to batch bake and freeze all of my homemade staples. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Question 6

Can I use whole wheat flour?

Accepted Answer

You can swap up to half the all-purpose flour with whole wheat flour, though the texture will be slightly denser.

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