Bakery Style Iced Orange Rhubarb Muffins

These rhubarb muffins are moist, tender, and bursting with sweet-tart flavor, thanks to sour cream, orange zest, and a buttery streusel topping. Add an optional orange glaze for extra pizzazz—they’re bakery-quality and oh-so-easy!

Course Breakfast

Cuisine American

Keyword muffins, quick bread, rhubarb

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 319kcal

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

Notes

Recipe makes 12 large muffins easily if using tulip liners. If using regular muffin liners, you may want to distribute amongst 14 muffins so there is no spillage.

Nutrition