rhubarb streusel muffins with lemon glaze – freakin’ awesome

Rhubarb Streusel Muffins with Lemon Glaze might be considered dessert in some houses but in my kitchen they are a freakin’ awesome breakfast muffin. With some crispy bacon, a ripe brie, boiled eggs and a gorgeous cup of freshly brewed coffee you have the perfect Springtime weekend breakfast!

Pay close attention to the oven temperature directions. Starting your muffins at 425*F, then reducing the heat to 375*F forces the muffin to bolt up creating a gorgeous dome shape but then finish baking in a softer heat. This technique produces a tender texture with lots of height.

RHUBARB STREUSEL MUFFINS WITH LEMON GLAZE – makes 12

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup butter, melted and cooled slightly
  • 2 large eggs, slightly beaten
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups 1/4-inch-diced fresh rhubarb

THE STEPS:

  1. Preheat oven 425*F
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
  3. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
  4. Lightly stir the sour cream mixture into the dry ingredients with a spatula until most of the flour is incorporated then fold in the diced rhubarb until mixture in just incorporated; do not over mix. The batter will be thick.
  5. Spoon the batter into the muffin cups, using 2 tablespoons to settle the batter into the cups. You will get exactly 12 muffins.
  6. Divide streusel topping evenly over the muffins
  7. Bake at 425*F for 5 minutes.
  8. Keep the muffins in the oven, reduce oven temperature to 375*F and continue to bake for 18 – 20 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Check at 18 minutes and judge from there.
  9. Allow muffins to cool for 10 minutes.
  10. Drizzle with Lemon Glaze
  11. Serve or when completely cooled store muffins at room temperature in an airtight container.

STREUSEL TOPPING

  • 1/3 cup chopped pecans
  • 1⁄4  cup packed dark brown sugar
  • 2 tablespoons flour
  • 1 tablespoon grated zest
  • 2 tablespoons butter, melted
  1. Combine the pecans, brown sugar, flour and lemon zest in a small bowl.
  2. Pour in the melted butter and mix well with your fingers.
  3. Sprinkle this mixture evenly over the top of each muffin.

LEMON GLAZE

  • 1⁄4  cup confectioners’ sugar
  • 1 tablespoon fresh lemon juice
  1.  Mix the sugar and lemon juice.
  2. Drizzle over the warm muffins with a spoon.
  3. Serve the muffins warm.

THE LOVE: It’s really important not to over work your batter so fold in the rhubarb just until there are no traces of flour.

Stay safe and thanks for reading. xo