Rhubarb-Ginger Muffins with Rhubarb-Vanilla Bean Streusel

We love the tiny bursts of red that diced rhubarb brings to this tender treat’s batter. Ginger lends just the right amount of kick, and a vanilla bean streusel topping packs the perfect crunch.

4.0 from 1 reviews
Rhubarb-Ginger Muffins with Rhubarb-Vanilla Bean Streusel
Makes 18
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon grated fresh nutmeg
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ cups (150 grams) diced rhubarb
  • 3 large eggs (150 grams)
  • 1 cup (240 grams) sour cream
  • ½ cup (120 grams) whole buttermilk
  • ¼ cup (57 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon (6 grams) vanilla bean paste
  • Zest of 1 lemon
  • Rhubarb-Vanilla Bean Streusel (recipe follows)
  1. Preheat oven to 375°F (190°C). Spray 18 muffin cups with baking spray with flour, or line with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, ginger, nutmeg, baking soda, and salt. Stir in rhubarb.
  3. In a medium bowl, whisk together eggs, sour cream, buttermilk, melted butter, vanilla bean paste, and zest. Fold egg mixture into flour mixture, stirring just until combined. Divide batter among prepared muffin cups. Top with Rhubarb-Vanilla Bean Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes.

4.0 from 1 reviews
Rhubarb-Vanilla Bean Streusel
Makes 2 cups
  • ¾ cup (94 grams) all-purpose flour
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground ginger
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ¼ cup (57 grams) unsalted butter, melted
  • ½ cup (50 grams) finely diced rhubarb
  1. In a medium bowl, whisk together flour, sugars, salt, ginger, and reserved vanilla bean seeds. Drizzle with melted butter. Using a wooden spoon, stir to combine. Crumble with your fingertips until desired consistency is reached. Fold in rhubarb.


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  1. I made these muffins 3 times, every time tweaking the recipe a bit more to my liking: 25% less sugar (I don’t like it so sweet) and 25% more rhubarb. I didn’t find the rhubarb added much to the streusel, drying out in the oven, so I added all of it to the batter.
    I, also, doubled the amount of ginger, and substituted some whole wheat pastry flour for the white flour.


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