Get the Recipe: Rhubarb Muffins with Streusel
Tender rhubarb muffins topped with a buttery cinnamon streusel and drizzled with a sweet-tart lemon glaze. Soft, crumbly, and perfectly balanced with bright, fresh flavor in every bite!
Ingredients
Streusel
- ¾ cup (93 g) all purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons (30 g) granulated sugar
- ½ teaspoon (2.5 g) ground cinnamon
- 4 Tablespoons (56 g) unsalted butter, melted
Muffins
- 2 cups (250 g) all purpose flour
- 2 teaspoons (10 g) baking powder
- ¼ teaspoon (1.25 g) baking soda
- ½ teaspoon (2.5 g) salt
- ¾ cup (150 g) granulated sugar
- 1 Tablespoon (15 g) lemon zest
- 6 Tablespoons (85 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ½ cup (120 ml) whole or low-fat milk, room temperature
- ¼ cup (60 g) sour cream or plain yogurt, room temperature
- 1 teaspoon (5 g) vanilla extract
- 1 ½ cups (250 g) diced rhubarb
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 1-2 Tablespoons (15 ml) fresh lemon juice
Instructions
- Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
Streusel
- Make the streusel by whisking together the flour, brown sugar, sugar and cinnamon. Pour in melted butter and mix with a fork until small clumps form. Don’t overmix or it will become a paste. Mix just until it’s no longer dry. Set aside.
Muffins
- In a medium bowl, whisk together the dry ingredients–flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine granulated sugar and lemon zest. Rub the mixture between your fingers to release the oils. Add melted butter and eggs. Mix until well combined. Add milk, sour cream and vanilla extract, then mix again until incorporated.
- Add half the flour mixture to the bowl of wet ingredients and mix just until combined (avoid over mixing). Add remaining flour mixture and rhubarb. Gently stir with a rubber spatula or spoon. It’s okay if the batter turns a little pink. It will go away when baked.
- Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step). Sprinkle streusel over the top.
- Bake at 400° F for 20 to 22 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center of one of the muffins comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes. (I like to turn the muffins on their side in the pan so the bottoms don’t get soggy). Transfer to a wire rack.
Lemon Glaze
- For the glaze, whisk together the powdered sugar and lemon juice. Use a spoon to drizzle over the cooled muffins.
Notes
Rhubarb should be fresh for best results. You can find fresh rhubarb at your local grocery store or farmers market during the spring.
Store in an airtight container at room temperature for up to 4 days.
Serving: 1muffin, Calories: 336kcal, Carbohydrates: 54g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 57mg, Sodium: 172mg, Potassium: 189mg, Fiber: 1g, Sugar: 30g, Vitamin A: 399IU, Vitamin C: 3mg, Calcium: 78mg, Iron: 2mg