Buttermilk Rhubarb Crumble Muffins

READY IN: 40mins
Recipe by akgrown

One of our favorite ways to use rhubarb is in these muffins. The cinnamon-sugar crumble topping makes them especially yummy!

Top Review by geminilady

I downloaded this recipe years ago, but only got round to making them today. They are delicious - with a couple of changes. I'm vegan so just left out the egg, but I still found the mixture very wet. Next time I'll reduce one of the other liquids and/or leave out the applesauce (not something we use in the UK anyway). Also I find measuring everything in cups extremely irritating - especially solids such as rhubarb (how do you measure out 1 1/2 cups of rhubarb?!) so as I was measuring everything out I weighed it and wrote it out on the recipe for next time, and used 1/2lb of rhubarb (which worked out well). Also the topping is not a 'crumble' - it's just cinnamon sugar. I probably won't use it next time, or maybe I'll add some oats to it.

Ingredients Nutrition


  1. Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
  2. In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
  3. Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
  4. Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
  5. Crumble: Mix together crumble ingredients until well combined.

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