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Tender Rhubarb Muffins Recipe with Crunchy Streusel and Easy Vanilla Glaze

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These tender rhubarb muffins feature a moist, fluffy crumb with a crunchy cinnamon streusel topping and a smooth vanilla glaze, perfect for spring and early summer treats.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon (optional)
  • 1 large egg, room temperature
  • ½ cup (120 ml) plain yogurt or sour cream
  • ⅓ cup (80 ml) vegetable oil or melted butter
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup (150 g) fresh rhubarb, chopped into ½-inch pieces
  • For the Crunchy Streusel Topping:
  • ½ cup (60 g) all-purpose flour
  • ⅓ cup (65 g) brown sugar, packed
  • ¼ cup (30 g) chopped walnuts or pecans (optional)
  • ¼ tsp ground cinnamon
  • 3 tbsp (45 g) cold unsalted butter, cut into small cubes
  • For the Easy Vanilla Glaze:
  • ¾ cup (90 g) powdered sugar, sifted
  • 1–2 tbsp (15–30 ml) milk or cream
  • ½ tsp vanilla extract or vanilla bean paste

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, chopped nuts (if using), and cinnamon. Add the cold butter cubes. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
  4. Mix wet ingredients: In a medium bowl, beat the egg lightly. Add yogurt (or sour cream), oil or melted butter, and vanilla extract. Stir until combined.
  5. Combine wet and dry: Pour wet ingredients into dry and gently fold together with a spatula. Do not overmix; some lumps should remain.
  6. Fold in chopped rhubarb gently to distribute evenly.
  7. Fill muffin cups about ⅔ full with batter.
  8. Evenly sprinkle the chilled streusel mixture over each muffin.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
  11. Prepare the vanilla glaze: In a small bowl, whisk powdered sugar with 1 tablespoon of milk and vanilla until smooth. Add more milk as needed for drizzling consistency.
  12. Drizzle the vanilla glaze over warm muffins and let set as they cool.

Notes

Do not overmix the batter to keep muffins tender. Keep butter cold for a crunchy streusel. Use fresh rhubarb for best texture. Pat rhubarb dry if very juicy to avoid soggy muffins. Test doneness with a toothpick. The glaze can be skipped if desired.

Nutrition

Keywords: rhubarb muffins, streusel topping, vanilla glaze, spring baking, easy muffins, breakfast muffins, tender muffins

Find it online: https://emmastirs.com/tender-rhubarb-muffins-recipe-with-crunchy-streusel-and-easy-vanilla-glaze/