These rhubarb muffins are one of my all-time favorites—moist, tender, and bursting with tangy rhubarb flavor. Made with sour cream, bright orange zest, and topped with a buttery streusel, they’re the perfect combination of sweet and tart. If you’ve been looking for a bakery-style muffin that’s guaranteed to impress, this is it.
Why I Love These Rhubarb Muffins
- Sweet and Tart Balance: Brown sugar adds a lovely sweetness, while the rhubarb and orange zest bring just enough tang to keep things interesting.
- Bakery-Style Texture: The sour cream makes these muffins soft and tender, and the high-then-low baking temperature technique helps them rise beautifully.
- Simple Yet Impressive: Despite their gourmet taste, these muffins come together in just a few steps.
Using Fresh or Frozen Rhubarb
You can use either fresh or frozen rhubarb in this rhubarb muffin recipe. If you use frozen rhubarb, thaw it but reserve those flavorful juices. When I freeze my rhubarb, I usually chop it into medium chunks. For these muffins, I prefer a smaller texture to my rhubarb so I chop it finer while it is still slightly frozen.
Key Ingredients
- Rhubarb: Chopped fine, it gives that signature tart flavor and a lovely pop of color.
- Sour Cream or Yogurt: Creates an ultra-moist crumb and richer flavor.
- Orange Zest: Pairs beautifully with rhubarb’s tartness, adding brightness to each bite.
- Orange Juice: Fresh-squeezed is best, add to optional glaze.
- Cinnamon: Adds a subtle flavor that complements the tangy rhubarb and citrus.
- Brown Sugar: Contributes a deeper sweetness from molasses and helps the muffins have a rich flavor.
Rhubarb Muffins Recipe Tips
Weigh for Best Results
Use a digital scale to ensure consistent and accurate measurements every time. Cup measurements can vary based on how you scoop, so weighing removes guesswork.
Do Not Over-Mix
Once the wet and dry ingredients meet, stir just until combined. Over-mixing can cause dense or chewy muffins.
Start Hot, Then Drop the Temperature
Baking at 425°F for the first 7 minutes helps the muffins rise quickly, forming a nice dome. Lowering the heat to 350°F finishes baking them evenly.
Top It Off
My streusel topping adds buttery sweetness and a lovely crunch so don’t skip them
Glaze Options
Glaze them immediately for a thinner layer that soaks in, or wait until they’ve cooled for a more pronounced drizzle.
Storing and Freezing Rhubarb Muffins
Store leftover rhubarb muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them in a freezer-safe container for up to two months. Let them thaw at room temperature or warm them briefly in the microwave or oven to enjoy.
Affiliate Links for Equipment
Below are some of my favorite tools for making these scrumptious muffins. Please note that these are affiliate links, and I may earn a small commission if you choose to purchase through them. This comes at no additional cost to you and helps support the content I create.
- Kitchen Scale: Weigh your ingredients for the most reliable and consistent results.
- Citrus Zester: Easily zest oranges or lemons to add a bright citrus flavor to your muffins.
- Joseph & Joseph Juicer: Ergonomic and perfect for extracting every last drop of fresh orange juice.
- Food Chopper: Makes cutting up frozen rhubarb a breeze!
- Muffin Scoop: Ensures evenly portioned batter for consistent muffin sizes (scoop has 3.25 ounce capacity perfect for muffins).
- 12-Well Muffin Pan: A must-have to bake muffins to perfection.
- Parchment Paper: Ideal for creating your own muffin liners.
Step-by-Step YouTube Video
If you prefer a visual guide, I have created a helpful YouTube video that walks you through each step of this rhubarb muffin recipe, from preparing the batter to glazing the finished product. Check it out if you want a more hands-on demonstration.
Bakery Style Iced Orange Rhubarb Muffins
Ingredients
Ingredients for Muffins
- 2 c. all-purpose unbleached flour 240 g
- 2 tsp baking powder 8 g
- 2 tsp baking soda 6 g
- 1 tsp cinnamon
- ½ tsp salt 3 g
- 1 ½ c. rhubarb, finely chopped (fresh or frozen) 195 g
Wet Ingredients
- ½ c. brown sugar 106 g
- 2 room temperature eggs
- ½ c. butter, melted & cooled 113 g
- 1 tsp vanilla extract
- 1 Tbsp orange zest 12 g (zest of 1 1/2 oranges)
- 1 c. sour cream 227 g
Streusel Topping
- 3 Tbsp brown sugar 40 g
- 3 Tbsp white sugar 37 g
- ½ c. all-purpose unbleached flour 60 g
- ¼ c. butter, softened 57 g
- ½ tsp cinnamon
Glaze
- 1 c. confectioner’s sugar 115 g
- 4 tsp orange juice, freshly squeezed 19 g
- 1 tsp orange zest 4g (a scant 1/2 orange)
Instructions
- Preheat Your Oven to 425°F.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Stir in the finely chopped rhubarb to coat. Set aside.
- Mix Wet Ingredients: In a separate bowl, mix brown sugar, granulated sugar, eggs, melted and cooled butter, vanilla extract, orange zest, and sour cream until smooth.
- Combine Wet and Dry: Add the wet mixture into the dry ingredients. Stir gently until the flour is fully incorporated. Do not over-mix. The batter will be thick.
- Prepare Streusel: In a small bowl, mix brown sugar, white sugar, flour, softened butter, and cinnamon with a fork until the mixture becomes crumbly.
- Fill Muffin Tins: Spray a 12-muffin tin with non-stick cooking spray, use liners, or make homemade tulip liners. Divide the batter evenly among the cups. I use a 3.25-ounce scoop for precision. Sprinkle streusel on top of each muffin.
- Bake: Place the muffins in the preheated oven for 7 minutes at 425°F. Then reduce the temperature to 350°F and continue baking for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.
- Glaze: While the muffins are baking, whisk together confectioner’s sugar, orange juice, and orange zest. Drizzle the glaze over the muffins right after they come out of the oven for a thin glaze, or wait until they cool for a more pronounced drizzle.
Notes
Nutrition
Final Thoughts on Bakery-Style Iced Orange Rhubarb Muffins
I hope you love these rhubarb muffins as much as we do. The sour cream keeps them soft and moist, the orange zest adds the perfect citrus kick, and the streusel topping offers a buttery crunch. Let me know in the comments if you give them a try. If you’re looking for more ways to use your rhubarb, check out my rhubarb jam, which is an absolute favorite of ours!
Until next time, happy baking!
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