The Best Sour Cream Rhubarb Muffins Recipe

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This easy Rhubarb Muffins recipe features a moist, sweet, rhubarb-studded batter topped with a cinnamon sugar mixture. Quick to make, these muffins are perfect for breakfasts, snacks, or dessert! 

Up close photo of a rhubarb muffin topped with cinnamon sugar ready to be eaten.

Are you a rhubarb fan? I wasn’t always. In fact, I remember my sweet grandmother making a plethora of rhubarb recipes using the fresh veggies from her garden. And while I adored all of her other recipes, the rhubarb options just weren’t my fave.

Then, one day many years later, my best friend served me a delicious rhubarb recipe in her kitchen, and I could not believe how tasty it was! I actually kept asking her if she was sure there was actually rhubarb in it. 

A black and white photo of a couple in the 1960s by their vegetable garden.
My grandparents in the early 1960s above their soon to be vegetable garden.

After that, I figured it was time to give the vegetable another shot, using the produce from our garden just like my grandma used to do. Funny how things turn full circle, huh? 

Anyhow, that’s how these delicious rhubarb muffins were born! Moist and tender, they’re perfectly sweet and given a hint of tang thanks to the use of sour cream. They’re so good I now make them on repeat! 

Ingredients You’ll Need

Ingredients in bowls on a white marble countertop for sour cream rhubarb muffins.

Muffin Batter

  • Sour Cream – This is key to creating ultra-moist and tender muffins with a satisfying tang that balances out the sweetness! 
  • Unsweetened Applesauce – We use this to reduce the amount of fat needed. You can’t taste it! It just keeps the muffins moist. 
  • Light Olive Oil – Melted butter also works. 
  • Vanilla Extract – This enhances the flavor of the other ingredients. For the best flavor, use pure vanilla, not imitation varieties. You really can taste a difference! 
  • Eggs – We haven’t tested this recipe with egg substitutes but would love to know how it goes if you do. 
  • Flour – All-purpose flour forms the base of the batter. Feel free to use a 1:1 gluten-free flour if needed. 
  • SugarMonk fruit sweetener also works well if you want to keep these muffins sugar-free. 
  • Baking Powder and Baking Soda – Make sure they’re fresh, or your muffins won’t rise! 
  • Spices – A pinch of salt enhances teh flavor of the muffins. Then, we add ground cinnamon for warmth. 
  • Rhubarb – You can’t have rhubarb muffins without rhubarb! You’ll need two cups for this recipe.
  • Topping – Granulated sugar and ground cinnamon combine for a sweet topping. 

How to Pick Fresh Rhubarb 

If you’re not sure what to look for when it comes to picking rhubarb I’ve got you covered! You want stalks that are thin and shiny with bright, fresh leaves. 

Thick stalks tend to be more bitter, and rhubarb leaves contain oxalic acid, which is actually poisonous to humans. So, make sure to remove them before making your muffins! 

How to Make the Best Rhubarb Muffins Recipe

  1. Prepare. Before you begin, preheat your oven, and grease a muffin tin with cooking spray. Or, line the muffin cups with paper liners. 
  1. Combine the wet ingredients. Whisk the sour cream, applesauce, oil, vanilla, and eggs in a large bowl until smooth. 
  1. Add the dry ingredients. Mix in the flour, sugar, baking powder, baking soda, cinnamon, and salt just until smooth. Then, fold in the rhubarb. 
  1. Portion. Fill each muffin cup roughly 3/4 of the way full. 
  2. Make the topping. Whisk the cinnamon and sugar in a small separate bowl. Then, sprinkle it on top of each muffin. 
  1. Bake. Transfer the muffins to the oven. Bake until they’re fluffy and golden and a toothpick inserted into the center comes out clean. 
  2. Cool. Allow the muffins to cool in the pan slightly. Then, transfer them to a wire rack to cool completely. 

Flavor Variations

Feel free to experiment to make this recipe your own! Some of my favorite variations include: 

  • Strawberries: Swap one cup of rhubarb with chopped strawberries to make strawberry rhubarb muffins. Toss the berries with flour before adding them to the batter to prevent them from sinking. 
  • Almond Extract: Add a teaspoon or so of almond extract to create a slightly nutty taste. 
  • Use a Streusel Topping: Combine flour, sugar, rolled oats, and cold butter to create a streusel topping like we do in our strawberry coffee cake recipe

Common Questions 

How should I store leftovers? 

Transfer leftover muffins to an airtight container, and store them at room temperature for up to four days. 

Can I freeze rhubarb muffins? 

Yes! Freeze leftovers in a sealable bag for up to three months. Thaw them in the fridge overnight or at room temperature for a couple of hours when you’re ready to eat.

Can I use frozen rhubarb? 

Sure. Just be sure to thaw it first, and drain off any excess liquid. Otherwise, your muffins will become soggy. 

Can I make mini muffins?

Absolutely! Divide the batter into a mini muffin pan, filling each cup 2/3 of the way full. Then, adjust the baking time as needed, removing the muffins from the oven when a toothpick inserted into the center comes out clean.

A bite taken out of a sour cream rhubarb muffin sitting on a white countertop.

The Best Sour Cream Rhubarb Muffins Recipe

This rhubarb muffins recipe features a sweet rhubarb batter with a cinnamon sugar topping in a quick recipe perfect for breakfasts or snacks!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: All American
Keyword: rhubarb muffins, rhubarb muffins recipe
Servings: 14 muffins
Calories: 185kcal
Cost: $5.00



  • 1 cup sour cream
  • 1/2 cup applesauce
  • 1/4 cup light olive oil or melted butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups flour (see notes for substitutes)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 cups rhubarb, diced into 1/4 inch pieces



  • Preheat the oven to 400F.
  • In a large bowl, whisk together the sour cream, applesauce, oil, vanilla extract, and eggs until smooth.
    1 cup sour cream, 1/2 cup applesauce, 1/4 cup light olive oil or melted butter, 1 teaspoon vanilla extract, 2 eggs
  • Add in the flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix the batter until just combined.
    2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/8 teaspoon salt
  • Gently fold in the diced rhubarb.
    2 cups rhubarb, diced into 1/4 inch pieces
  • Divide the batter among 13-14 muffin cups using a large batter scoop or spoon. Filling the muffin cups 3/4 way full.
  • In a small dish, mix the topping ingredients and sprinkle ¼ -1/2 teaspoon of the cinnamon sugar mixture on top of each muffin.
    2 Tablespoons sugar, 1/2 teaspoon cinnamon
  • Bake the muffins for 20-22 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
  • Let the muffins cool in the pan for 10 minutes then remove from the muffin pan and place on a cooling rack.
  • Store the muffins in an airtight container on the countertop for up to 4 days.



Substitute Tips – Gluten free 1-1 baking flour and whole wheat pastry flour can be substituted for take flour. 
Storage Tips – The muffins in a ziploc bag for in the freezer for up 3 months.


Serving: 1g | Calories: 185kcal

Did you enjoy this Sour Cream Rhubarb Muffins Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!


  1. Carole Krush

    I make these with Egg Replacer, dairy free sour cream by Tofutti and coconut sugar instead of granulated sugar. They’re the best gluten free, dairy free rhubarb muffin I’ve been able to find.

  2. My mother-in-law used to make an amazing rhubarb pie. I might have to find some rhubarb to make these!

  3. These look great! I’ve never made anything with rhubarb, but I need to give it a shot!! Thanks for sharing at You Link It, We Make It. Hope to see you back tomorrow!

  4. Yum! We love rhubarb and have so much of it growing! Thank you for linking up to last week’s Tasty Tuesday linky. I have pinned your recipe to the Tasty Tuesday Pinterest board. I hope that you’ll join us again this week.

  5. Rhubarb is definitely not my favorite. We had a huge crop of rhubarb at our old homestead. We actually helped some friends dig it up and transplant it to their farm (that’s how much we dislike it, we just didn’t want it to go to waste lol). Anyway, these sound delicious despite my aversion to all things rhubarb, so we may have to give them a try with our friends rhubarb that we transplanted (it comes back every year!). Thanks for sharing with us at the homestead blog hop, hope to see you again this week!

    • Oh goodness, that is quite an aversion to rhubarb. Ha! I do hope you will give these muffins a chance. I can almost guarantee you will LOVE them 🙂 Thanks for stopping by and have a great summer, Danielle!

  6. Gluten free rhubarb muffins looks delicious,thanks for sharing with Hearth an d soul blog hop. pinnning

  7. I love hearing about family food history, Sammi so I really enjoyed this post. Also love your delicious Rhubarb muffin recipe. Pinned and tweeted. Thank you for being a part of our Hearth and Soul Hop.

  8. I was the same way with rhubarb growing up, but now I love it! 🙂 Thanks so much for sharing these with us at Allergy Free Thursdays!

  9. Hi there, Sammi! These FANTASTIC looking muffins are going on my “must make” list for the summer…the list I just now decided to create after seeing your recipe! I don’t think I’ve ever eaten rhubarb outside of a strawberry rhubarb pie so I’m excited to try the rhubarb out on its own. I’m not gluten-free (although I know it couldn’t hurt:-/), but honestly, these days I have a hard time telling the difference between the two!

    Thank you so much for sharing this recipe. I’ll have to let you know how they turn out:-)

    I hope you’re smiling and having a wonderful Friday.

    • Hi Katie! You are too funny. I will not argue, strawberry rhubarb pie is delicious! I just know you will love these muffins too. We had “brinner” last night and these muffins accompanied our eggs 🙂 YUMMO! Feel free to use whole wheat pastry flour if you don’t have gluten-free. They have always turned out amazing no matter which flour I have used! Have a great weekend!

  10. These GF Rhubarb Muffins sound so delicious! Such a great Summer treat! Pinning!

  11. These muffins look amazing!

  12. I’ve always loved rhubarb but the rest of the family are not so keen, this could be a great way to change their minds!

  13. Rhubarb is not my favorite either; however, these muffins look really delicious. I might have to reconsider and give them a try! Thank you for linking up at the Family Joy Blog Link-Up Party. Hope you are having a great week!

  14. Our local organic farm stand is selling rhubarb and I have wanted to try a new recipe other than pie with it, so perfect timing for you to share this recipe! If I have some left over, I may have to get that rhubarb wine recipe 😉

    • LOL Too funny, Angela! I can’t say I have the wine recipe to give you, so the muffin recipe it is! 😉 I love that there is only 3/4 cup sugar for 18 muffins stuffed with rhubarb. Amazing!

  15. My all-time favorite dessert is rhubarb pie! I make it most every Thanksgiving and love it with a dollop of simple whipped cream. Yum!

  16. Cyndi Clements

    Thanks, Sammi, Loved reading this and love the picture of Mom and Dad. It touched my heart this morning. Thanks. I will share this recipe with one of my good friends. Have a good week end. Love you, Aunt Cyndi

    • Thank you so much for taking the time to leave this comment, Aunt Cyndi! I knew I had seen a photo of Grandma and Grandpa by the garden and had to find it. Like you, whenever I look at it I smile 🙂 I hope your friend likes the recipe. It truly is wonderful! The crumb is so light and the slight tartness of the rhubarb is delish! I love you too and hope you have a great weekend as well.

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