Hey, muffin lovers! If you’re ready to bake something irresistibly delicious, these rhubarb muffins are calling your name. Picture this: tender, moist muffins packed with tangy rhubarb, a hint of bright orange zest, and crowned with a buttery, cinnamon-kissed streusel. They’re sweet, they’re tart, they’re bakery-worthy—and they’re about to become your new go-to recipe. Whether you’re a rhubarb newbie or a seasoned fan, these beauties are simple to whip up and guaranteed to impress. Let’s dive in!
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Why These Rhubarb Muffins Are a Must-Bake
- Sweet-Tart Perfection: The combo of brown sugar sweetness and rhubarb’s signature tang, plus a pop of orange zest, is pure muffin magic.
- That Bakery Vibe: Thanks to sour cream and a clever high-to-low temp trick, these muffins bake up soft, domed, and oh-so-tender.
- Easy Meets Fancy: They taste gourmet but come together with minimal fuss—perfect for breakfast or a cozy afternoon treat.
Fresh or Frozen Rhubarb? You’ve Got Options!
Good news: this recipe works like a charm with either fresh or frozen rhubarb. If you’re using frozen, thaw it first and save those juicy drippings—they’re liquid gold! I like to chop my rhubarb into smaller bits for these muffins (think bite-sized bursts of flavor). Pro tip: if it’s still slightly frozen, it’s easier to dice up finely with a sharp knife or food chopper.
The Star Ingredients
- Rhubarb: Finely chopped for that tart kick and pretty pink flecks.
- Sour Cream: The secret to a moist, rich crumb—yogurt works too!
- Orange Zest: Brings a sunny brightness that pairs perfectly with rhubarb.
- Orange Juice: Freshly squeezed for an optional glaze that adds zing.
- Cinnamon: Just a touch to warm up the flavors.
- Brown Sugar: Deep, molasses-y sweetness that makes these muffins irresistible.
Tips for Muffin Perfection
- Weigh It Out: Grab a kitchen scale for spot-on measurements—240 grams of flour is your ticket to consistent muffins every time.
- Mix with Care: Once wet meets dry, stir gently until just combined. Over-mixing = tough muffins, and we don’t want that!
- Temp Trick: Start at 425°F for 7 minutes to get those gorgeous domes, then drop to 350°F to finish baking evenly.
- Streusel Love: Don’t skip the buttery topping—it’s crunchy, sweet, and oh-so-good.
- Glaze Your Way: Drizzle the glaze right out of the oven for a subtle soak-in effect, or wait ‘til they cool for a bold, pretty finish.
Storing Your Rhubarb Muffins
Keep these rhubarb gems in an airtight container at room temp for up to 2 days—they’ll stay soft and delicious. Want to stash some for later? Pop them in a freezer-safe container for up to 2 months. To enjoy, just thaw at room temp or give them a quick warm-up in the microwave or oven. Fresh-baked vibes, anytime!
My Favorite Tools (Affiliate Links)
Here’s the gear I swear by for muffin-making success. These are affiliate links, so I might earn a tiny commission if you buy through them—at no extra cost to you. It’s a sweet way to support my baking adventures!
- Kitchen Scale: Precision is your friend for perfect muffins.
- Citrus Zester: Makes zesting oranges a breeze.
- Joseph & Joseph Juicer: Squeezes every drop of fresh OJ with ease.
- Food Chopper: Chops rhubarb like a dream—frozen or fresh!
- Muffin Scoop: 3.25 ounces of batter per scoop for uniform muffins.
- 12-Well Muffin Pan: The classic for bakery-style results.
- Parchment Paper: DIY tulip liners? Yes, please!
Watch & Bake Along
Prefer a step-by-step visual? I’ve got you covered with a YouTube video that walks you through this recipe—from mixing the batter to drizzling that glaze. It’s like having me right there in your kitchen! Check it out for a fun, hands-on guide.
Final Thoughts on My Rhubarb Muffins
These rhubarb muffins are everything I adore: moist from sour cream, zesty from orange, and topped with a streusel that’s pure buttery bliss. They’re the kind of treat that makes you look like a baking pro, even if you’re just winging it. Give them a try and let me know what you think in the comments! Got extra rhubarb? My rhubarb jam recipe is another must-make—tart, sweet, and totally addicting.
Now, let’s get baking!
Bakery Style Iced Orange Rhubarb Muffins
Description
Ingredients
Ingredients for Muffins
- 2 c. all-purpose unbleached flour, 240g
- 2 tsp baking powder, 8g
- 2 tsp baking soda, 6g
- 1 tsp cinnamon
- ½ tsp salt, 3g
- 1 ½ c. rhubarb, finely chopped (fresh or frozen), 195g
Wet Ingredients
- ½ c. brown sugar, 106g
- 2 room temperature eggs
- ½ c. butter, melted & cooled, 113g
- 1 tsp vanilla extract
- 1 Tbsp orange zest, 12g (zest of 1 1/2 oranges)
- 1 c. sour cream, 227g
Streusel Topping
- 3 Tbsp brown sugar, 40g
- 3 Tbsp white sugar, 37g
- ½ c. all-purpose unbleached flour, 60g
- ¼ c. butter, softened, 57g
- ½ tsp cinnamon
Glaze
- 1 c. confectioner’s sugar, 115g
- 4 tsp orange juice, freshly squeezed, 19g
- 1 tsp orange zest, 4g (a scant 1/2 orange)
Instructions
- Preheat Your Oven to 425°F.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Stir in the finely chopped rhubarb to coat. Set aside.
- Mix Wet Ingredients: In a separate bowl, mix brown sugar, granulated sugar, eggs, melted and cooled butter, vanilla extract, orange zest, and sour cream until smooth.
- Combine Wet and Dry: Add the wet mixture into the dry ingredients. Stir gently until the flour is fully incorporated. Do not over-mix. The batter will be thick.
- Prepare Streusel: In a small bowl, mix brown sugar, white sugar, flour, softened butter, and cinnamon with a fork until the mixture becomes crumbly.
- Fill Muffin Tins: Spray a 12-muffin tin with non-stick cooking spray, use liners, or make homemade tulip liners. Divide the batter evenly among the cups. I use a 3.25-ounce scoop for precision. Sprinkle streusel on top of each muffin.
- Bake: Place the muffins in the preheated oven for 7 minutes at 425°F. Then reduce the temperature to 350°F and continue baking for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.
- Glaze: While the muffins are baking, whisk together confectioner’s sugar, orange juice, and orange zest. Drizzle the glaze over the muffins right after they come out of the oven for a thin glaze, or wait until they cool for a more pronounced drizzle.
Video
Recipe Notes
Nutrition
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