Rhubarb is my kryptonite.  Don’t know why; I just have a weakness for it.  I see rhubarb in the market or in a recipe and get all tingly and weak-kneed at the thought of its tart flavor.  More times than Sous Chef cares to remember, he has been forced to silence the Siren Song wailing in my head by trekking to the market à la Lois Lane—or maybe Jimmy Olsen—for a bunch of its petioles.  That is what happened when I came across the recipe for Rhubarb Muffins with Almond Streusel Topping in a Facebook post from Saveur Magazine two weeks ago.  These muffins were worth Sous Chef’s otherwise superfluous trip to the market that day.  They are made with sour cream and brown sugar, and the end result is a light and flavorful taste reminiscent of Rhubarb Custard Pie.  Pair this with ice cream for a great dessert, or serve on their own for a breakfast snack or accompaniment to brunch.  These muffins are quintessential Mother’s Day or Easter fare.

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5.0 from 2 reviews

Rhubarb Muffins with Almond Streusel
Prep time

Cook time

Total time


Recipe type: Breakfast, Muffins, Quick Breads
Cuisine: American
Serves: 18

  • •For Streusel:
  • •1/2 cup flour
  • •1/2 cup sugar
  • •2 tbsp. packed light brown sugar
  • •1/2 teaspoon lemon zest
  • •1/2 teaspoon kosher salt
  • •1/4 teaspoon almond extract
  • •4 tablespoons unsalted butter, cubed
  • •1/2 cup chopped almonds
  • •For the Muffins:
  • •Unsalted butter for greasing
  • •3 cups flour, plus more for pan
  • •2 teaspoon baking powder
  • •1/2 teaspoon kosher salt
  • •1/4 teaspoon baking soda
  • •1 cup sour cream
  • •1 cup sugar
  • •1/2 cup packed light brown sugar
  • •1/2 cup canola oil
  • •2 eggs lightly beaten
  • •1 vanilla bean, seeds scraped and reserved
  • •12 ounces rhubarb (approximately 2 medium stalks) cut into ¼” pieces

  1. For the Streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
  2. Preheat oven to 350 degrees.
  3. For the Muffins: Grease and flour muffin pans; set aside. Whisk together 2¾ cups flour, baking powder, salt, and baking soda in a large bowl; set aside. In another bowl, whisk together sour cream, both sugars, oil, eggs, and vanilla seeds; pour mixture over dry ingredients and whisk until just combined. In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place batter in muffing cups, break streusel up into medium-size clumps and sprinkle evenly over muffins. Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.