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Old-Fashioned Rhubarb Muffins

These old-fashioned rhubarb muffins are soft, sweet, and perfectly tart with a cozy cinnamon crumble topping. A nostalgic farmhouse treat made with simple ingredients and fresh rhubarb—perfect for spring baking or using up garden produce.
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Prep Time:10 minutes
Cook Time:25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, farmhouse
Keyword: cinnamon crumble muffins, old fashioned recipes, Rhubarb, rhubarb muffins
Servings: 24 muffins

Equipment

  • Mixing bowls: For combining wet and dry ingredients.
  • Muffin tin: Standard 12-cup muffin pan.
  • Hand mixer or stand mixer: To cream butter and sugar.
  • Pastry cutter or fork: For mixing the crumble topping.

Ingredients

  • ½ cup butter softened
  • 1½ cups brown sugar
  • 1 egg
  • 1 cup sour milk or 1 cup milk + 1 tbsp vinegar or lemon juice
  • 1 tsp vanilla extract
  • 1½ cups chopped rhubarb plus extra for topping
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup brown sugar
  • 2 tbsp all-purpose flour
  • ½ tsp cinnamon
  • 2 tbsp cold butter cubed

Instructions

  1. Preheat the oven to 350°F: Line or grease a standard 12-cup muffin tin and set aside.
  2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
  3. Add the wet ingredients: Beat in the egg, then stir in the sour milk and vanilla extract until everything is well combined.
  4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Combine the wet and dry: Add the dry ingredients to the wet mixture and stir gently until just combined. Be careful not to overmix.
  6. Fold in the rhubarb: Gently fold in 1½ cups of chopped rhubarb until evenly distributed.
  7. Scoop the batter into the muffin tin: Fill each muffin cup about ¾ full with batter.
  8. Make the cinnamon crumble topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  9. Top the muffins: Sprinkle the crumble evenly over each muffin, then add a few extra pieces of chopped rhubarb to the tops.
  10. Bake until golden and set: Place in the oven and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool before serving: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make your own sour milk by adding 1 tbsp vinegar or lemon juice to milk and letting it sit for 5–10 minutes.
These muffins freeze well—store in an airtight container for up to 3 months.
Let muffins cool completely before storing to prevent sogginess.