Print

Tender Rhubarb Muffins with Brown Sugar Streusel and Lemon Zest

tender rhubarb muffins - featured image
Print Recipe

These tender rhubarb muffins feature a sweet-tart rhubarb filling topped with a crunchy brown sugar streusel and a hint of lemon zest, perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or dairy-free milk with 1 tablespoon lemon juice as substitute)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (180g) rhubarb, diced into ½-inch pieces (fresh or thawed frozen)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ⅓ cup (70g) packed light brown sugar (for streusel)
  • ¼ cup (57g) unsalted butter, cold and cubed (for streusel)
  • ½ teaspoon ground cinnamon (optional, for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Make the streusel: In a medium bowl, combine ½ cup flour, ⅓ cup brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  4. Mix wet ingredients: In another bowl, whisk the melted butter and sugar together until combined. Add eggs one at a time, whisking well after each. Stir in buttermilk and vanilla extract.
  5. Combine wet and dry: Pour wet ingredients into dry and gently fold with a spatula. Do not overmix; lumps are okay.
  6. Add rhubarb and lemon zest: Fold in diced rhubarb and lemon zest gently.
  7. Fill muffin cups: Divide batter evenly among 12 cups, filling about ¾ full.
  8. Top with streusel: Sprinkle a generous amount of brown sugar streusel over each muffin.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and tops are golden brown.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Keep butter cold for streusel to maintain crumbly texture. Use fresh lemon zest avoiding the white pith for best flavor. Fold rhubarb gently to avoid breaking fruit and turning batter pink. Check muffins at 18 minutes if your oven runs hot to prevent overbaking.

Nutrition

Keywords: rhubarb muffins, brown sugar streusel, lemon zest, tender muffins, brunch recipe, easy muffins, breakfast muffins

Find it online: https://elaraeats.com/tender-rhubarb-muffins-recipe-with-brown-sugar-streusel-and-lemon-zest-easy/