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Muffins made with Rhubarb and homemade buttermilk
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3.75 from 4 votes

Buttermilk-Rhubarb Muffins with a Sugar Crumble Topping.

These delicious Buttermilk-Rhubarb Muffins are out of this world.  Dusted with a sugar, cinnamon topping, they're the perfect combination of tart and sweet for breakfast or mid-morning snack.
Prep Time15 mins
Cook Time18 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Buttermilk Rhubarb Muffins, easy spring muffins, fresh rhubarb
Servings: 12
Calories: 383kcal
Author: Jackie Currie


For the crumble topping

  • 1/2 cup white sugar
  • 2 tbsp melted butter or margarine
  • 2 tsp cinnamon

For the Muffins

  • 2.5 cups flour
  • 1.5 cups brown sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 egg lightly beaten
  • 1 cup buttermilk instructions for making your own in post
  • 2/3 cups oil
  • 1 tsp vanilla
  • 2 cups finely chopped rhubarb


  • Combine topping ingredients (sugar, melted butter and cinnamon) and set aside.
  • Combine dry muffin ingredients: flour, sugar, salt, baking soda and cinnamon in large bowl. 
  • Combine egg, oil, buttermilk and vanilla in separate bowl.
  • Add wet ingredients to dry and stir gently.
  •  Fold in rhubarb until just mixed.
  • Fill muffin liners 1/2 to 3/4 full and sprinkle with sugar/butter/cinnamon topping.
  • Bake 18 minutes at 375ºF
  • Remove from oven and transfer muffins from tin to cooling rack


Calories: 383kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 350mg | Potassium: 155mg | Fiber: 1g | Sugar: 36g | Vitamin A: 135IU | Vitamin C: 1.7mg | Calcium: 76mg | Iron: 1.6mg