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.

Snacks

Old Fashioned Rhubarb Muffins

Sourdough Discard Strawberry Muffins

School-Safe Sourdough Granola Bars

Sourdough Discard Crackers

Fresh Honey Syrup Canned Peaches

Easy Refrigerator Dill Pickles

Easy Homemade Strawberry Fruit Roll Ups (Fruit Leather)

Homemade Pineapple Fruit Roll Ups (Fruit Leather Recipe)

Living Simply Beautifully.