Glazed Streusel Rhubarb Muffins – Lord Byron’s Kitchen | Rhubarb muffins, Rhubarb desserts recipes, Rhubarb recipes

introduction

Glazed Streusel Rhubarb Muffins are soft, tangy muffins with a sweet crumb top and simple glaze. They are easy to make and use fresh or frozen rhubarb. If you like simple fruit desserts, see more dessert recipes for more ideas.

why make this recipe

These muffins use bright rhubarb for a fresh tart flavor. The streusel adds a crunchy top and the glaze adds sweet balance. They bake quickly and work well for breakfast, snack, or a small dessert.

how to make Glazed Streusel Rhubarb Muffins

Make a basic muffin batter, fold in chopped rhubarb, top with streusel, bake, then finish with a thin glaze. Work in three parts: batter, streusel, glaze. Chill the streusel butter if you can for better crumbs.

Ingredients :

• 2 cups all-purpose flour (250 g)
• 3/4 cup granulated sugar (150 g)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (optional)
• 1/2 cup unsalted butter, melted and cooled (115 g)
• 2 large eggs
• 3/4 cup milk or buttermilk (180 ml)
• 1 tsp vanilla extract
• 1 1/2 to 2 cups chopped rhubarb (fresh or frozen, about 225–300 g)

Streusel:

• 1/2 cup all-purpose flour (60 g)
• 1/3 cup brown sugar (65 g)
• 1/4 cup cold unsalted butter, cubed (55 g)
• 1/2 tsp cinnamon
• Pinch of salt

Glaze:

• 1 cup powdered sugar (120 g)
• 1–2 tbsp milk or lemon juice
• 1/4 tsp vanilla extract

Directions :

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. Make streusel: in a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or pastry cutter until crumbs form. Chill in fridge while you make batter.
3. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
5. Pour wet into dry and stir just until combined. Do not overmix.
6. Gently fold in chopped rhubarb.
7. Divide batter into muffin cups, about 3/4 full.
8. Sprinkle streusel evenly over each muffin.
9. Bake 18–22 minutes, until a toothpick in the center comes out with a few moist crumbs but no wet batter.
10. Cool muffins in pan 5 minutes, then transfer to a wire rack.
11. Make glaze: mix powdered sugar with 1 tbsp milk and vanilla. Add another teaspoon of milk if needed to reach drizzle consistency.
12. Drizzle glaze over cooled muffins. Let glaze set before serving.

how to serve Glazed Streusel Rhubarb Muffins

Serve warm or at room temperature. They go well with coffee or tea. For a richer treat, serve with a small scoop of vanilla yogurt or whipped cream.

how to store Glazed Streusel Rhubarb Muffins

• At room temperature: keep in an airtight container for up to 2 days.
• In the fridge: store up to 5 days; bring to room temp before serving.
• To freeze: wrap each muffin in plastic, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature.

tips to make Glazed Streusel Rhubarb Muffins

• If using frozen rhubarb, thaw and drain well so the batter is not too wet.
• Chop rhubarb into small, even pieces so it spreads through the muffin.
• Do not overmix the batter; overmixing makes tough muffins.
• Keep streusel butter cold for better crumb texture.
• Test muffins with a toothpick at the center; a few moist crumbs are fine.

variation (if any)

• Add 1 tsp lemon zest to batter for a bright lemon note.
• Replace half the rhubarb with chopped strawberries for a sweeter mix.
• Stir in 1/2 cup rolled oats into the streusel for more texture.
• Use maple syrup in the glaze instead of vanilla for a different flavor.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain frozen rhubarb before folding into the batter.

Q: Can I use oil instead of butter in the batter?
A: Yes. Use a neutral oil and the muffins will be moist, but the streusel needs butter to hold crumbs.

Q: How do I know when muffins are done?
A: Insert a toothpick in the center. If it comes out with a few moist crumbs but no raw batter, they are done.

Q: Can I make these dairy-free?
A: Yes. Use a plant-based milk and dairy-free butter for the streusel and batter.

Q: Can I make mini muffins?
A: Yes. Reduce baking time to about 10–12 minutes and watch closely for doneness.

Glazed Streusel Rhubarb Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft, tangy muffins topped with a sweet crumb streusel and glaze, perfect for breakfast or as a dessert.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (250 g)
• 3/4 cup granulated sugar (150 g)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (optional)
• 1/2 cup unsalted butter, melted and cooled (115 g)
• 2 large eggs
• 3/4 cup milk or buttermilk (180 ml)
• 1 tsp vanilla extract
• 1 1/2 to 2 cups chopped rhubarb (fresh or frozen, about 225–300 g)
• 1/2 cup all-purpose flour (60 g) for streusel
• 1/3 cup brown sugar (65 g) for streusel
• 1/4 cup cold unsalted butter, cubed (55 g) for streusel
• 1/2 tsp cinnamon for streusel
• Pinch of salt for streusel
• 1 cup powdered sugar (120 g) for glaze
• 1–2 tbsp milk or lemon juice for glaze
• 1/4 tsp vanilla extract for glaze

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Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. Make streusel: In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbs form. Chill in the fridge while making batter.
3. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
5. Pour wet ingredients into dry and stir just until combined. Do not overmix.
6. Gently fold in chopped rhubarb.
7. Divide batter into muffin cups, about 3/4 full.
8. Sprinkle streusel evenly over each muffin.
9. Bake for 18–22 minutes, until a toothpick in the center comes out with a few moist crumbs.
10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
11. Make glaze: Mix powdered sugar with 1 tbsp milk and vanilla. Add more milk if needed to reach drizzle consistency.
12. Drizzle glaze over cooled muffins. Let set before serving.

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Notes

Serve warm or at room temperature. For a richer treat, serve with vanilla yogurt or whipped cream. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

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Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 15g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg