Bakery Style Iced Orange Rhubarb Muffins
Ingredients
For Muffins
- 2 cup all-purpose unbleached flour 240 g
- 2 tsp baking powder 8 g
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 ½ cup rhubarb, finely chopped (fresh or frozen) 195 g
- ½ cup brown sugar 106 g
- 2 room temperature eggs
- ½ cup salted butter, melted & cooled 113 g
- 1 tsp vanilla extract
- 1 Tbsp orange zest (zest of 1 1/2 oranges) 12 g
- 1 cup sour cream 227 g
For Streusel Topping
- 3 Tbsp brown sugar 40 g
- 3 Tbsp white sugar 37 g
- ½ cup all-purpose unbleached flour 60 g
- ¼ cup salted butter, softened 57 g
- ½ tsp cinnamon
For Glaze
- 1 cup confectioner’s sugar 115 g
- 4 tsp orange juice, freshly squeezed 19 g
- 1 tsp orange zest (from a scant ½ orange
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
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
Serving: 1muffin | Calories: 319kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 344mg | Potassium: 109mg | Fiber: 1g | Sugar: 22g
Servings: 12 muffins
Calories: 319kcal
