Bakery Style Iced Orange Rhubarb Muffins
Print RecipeThese 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!
Servings: 12 muffins
equipment (affiliate links
- kitchen scale for best accuracy
- chopper for finely chopped rhubarb
Ingredients
For Muffins
- 2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 1 ½ c. (195 g) rhubarb fresh or frozen (finely chopped)
- ½ c. (110 g) brown sugar packed
- 2 large eggs room temperature
- ½ c. (113 g) salted butter melted & cooled
- 1 tsp. vanilla extract
- 1 tbsp. orange zest about 1 large oranges
- 1 c. (230 g) sour cream or plain yogurt
For Streusel Topping
- 3 tbsp. (36 g) brown sugar
- 3 tbsp. (3 tbsp.) granulated sugar
- ½ c. (60 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ¼ c. (57 g) salted butter softened
- ½ tsp. cinnamon
For Glaze
- 1 c. (120 g) powdered sugar
- 1 tbsp. (17 g) fresh orange juice
- 1 tsp. orange zest
Instructions
- Preheat: 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
- Batch size:
- 12 large muffins with tulip liners.
- 14 muffins with regular muffin liners or using the tin.
Serving: 1muffin | Calories: 489kcal | Carbohydrates: 78g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 510mg | Potassium: 204mg | Fiber: 2g | Sugar: 37g | Vitamin A: 574IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 3mg
