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
- Preheat oven 425*F
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
- In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
- 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.
- Spoon the batter into the muffin cups, using 2 tablespoons to settle the batter into the cups. You will get exactly 12 muffins.
- Divide streusel topping evenly over the muffins
- Bake at 425*F for 5 minutes.
- 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.
- Allow muffins to cool for 10 minutes.
- Drizzle with Lemon Glaze
- Serve or when completely cooled store muffins at room temperature in an airtight container.
- 1/3 cup chopped pecans
- 1⁄4 cup packed dark brown sugar
- 2 tablespoons flour
- 1 tablespoon grated zest
- 2 tablespoons butter, melted
- Combine the pecans, brown sugar, flour and lemon zest in a small bowl.
- Pour in the melted butter and mix well with your fingers.
- Sprinkle this mixture evenly over the top of each muffin.
- 1⁄4 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- Mix the sugar and lemon juice.
- Drizzle over the warm muffins with a spoon.
- 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