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Tender Rhubarb Muffins Recipe Easy Cinnamon Streusel and Lemon Zest Glaze

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Tender rhubarb muffins crowned with a cinnamon streusel and a zingy lemon zest glaze, offering a perfect balance of tart rhubarb and sweet cinnamon with a fresh lemony pop.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1 1/2 cups (230g) fresh rhubarb, chopped into 1/2-inch pieces
  • For the Cinnamon Streusel:
  • 1/3 cup (45g) all-purpose flour
  • 1/3 cup (65g) brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (45g) unsalted butter, cold and cut into small cubes
  • Pinch of salt
  • For the Lemon Zest Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon milk (optional, to thin glaze)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment paper liners or lightly grease each cup.
  2. Make the cinnamon streusel: In a small bowl, combine 1/3 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and mix until coarse crumbs form. Chill in fridge.
  3. Mix dry ingredients for muffins: whisk together 2 cups flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  4. Mix wet ingredients: whisk granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and buttermilk in a separate bowl until smooth.
  5. Combine wet and dry ingredients: pour wet into dry and gently fold until just combined; lumps are fine.
  6. Fold in chopped rhubarb gently to avoid smashing.
  7. Scoop batter evenly into muffin cups, filling about 3/4 full.
  8. Sprinkle chilled cinnamon streusel evenly over each muffin.
  9. Bake for 20-25 minutes until a toothpick inserted comes out clean or with a few moist crumbs; muffins should be golden with crisp streusel.
  10. Cool muffins in tin for 5 minutes, then transfer to wire rack to cool completely.
  11. Make lemon zest glaze: whisk powdered sugar, lemon juice, lemon zest, and optional milk until drizzle-able.
  12. Drizzle glaze over cooled muffins and let set before serving.

Notes

Keep butter cold for streusel to ensure crumbly texture. Do not overmix batter to keep muffins tender. Use fresh rhubarb for best flavor and texture. Let muffins cool completely before glazing to prevent glaze from melting off. If rhubarb is very juicy, pat dry before folding in. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: rhubarb muffins, cinnamon streusel, lemon glaze, tender muffins, spring baking, easy muffins, breakfast muffins, snack muffins

Find it online: https://freshforkful.com/tender-rhubarb-muffins-recipe-easy-cinnamon-streusel-and-lemon-zest-glaze/