A blissfully tart muffin with just the right amount of sweet; Glazed Streusel Rhubarb Muffins consists of fresh rhubarb, walnuts, a crumb topping, and a gentle glazed drizzle. Delicious!
I’m not a fan of summer – the heat and the humidiy just make me a very miserable person – but, I love what summer brings in terms of fresh produce. My favourite thing about summer (other than not having to pack a school lunch box) is rhubarb.
We love rhubarb, but we always tend to make the same thing with it – jam. There’s surely nothing wrong with a good strawberry rhubarb jam, but I wanted to make something with fresh rhubarb. A Glazed Streusel Rhubarb Muffin seemed like a perfect way to use up my recent farmers’ market rhubarb purchase.
When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months. My dad grew some rhubarb, and still does, but I particularly remember one family who grew the biggest rhubarb I had even seen – even to this date, I haven’t seen rhubarb so large or taste so good.
There might be a reason their rhubarb tasted better than all other rhubarb, and I’ll share that with you, Dear Reader. Like I said, this rhubarb was extremely large. It was a fenced-in patch of rhubarb that had to be about twenty or thirty feet square. It was located right behind their house, which made it most difficult to steal.
Yes, I said steal. Us kids would often slip our arms through the fence and pull out a stalk or two. It was a perfect snack on a hot summer day. Oftentimes, we would just so happen to be passing by when the owners were cutting down the rhubarb and they would always happily give us some. I’m not sure why we thought we needed to steal it; had we had knocked on the door and asked, I’m sure they would have given us a stalk and send us on our way.
I guess it’s just the kind of thing the kids in the 80’s did. It wasn’t just the rhubarb! A nearby family grew crab apples and cherries, also inside a fenced-in yard, but we managed to get in there too, even if we did have to wait until after dark. It’s been many years since I’ve been back to the small town where I grew up. And, if I were to go back now, I’d still look for the familiar sights that were childhood favourites.
Both of the owners of these tempting gardens have passed away now. But my memories of their delicious fruits still vividly remain. Rest in peace Mr. & Mrs. Martin and Mr. & Mrs. Tilley. It’s recipes like this one that remind me of you and keep my fond childhood memories alive.
Let’s get to the recipe before I start confessing more of my sins!
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Glazed Streusel Rhubarb Muffins
For the Muffin Base:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 cup fresh rhubarb, diced
- 1/4 cup walnuts, finely chopped (plus more for garnish)
For the Muffin Streusel Topping:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cold, cubed
- 1 1/2 teaspoons ground cinnamon
For the Muffin Glaze:
- 1 cup confectioner's sugar
- 2 tablespoons milk
- Preheat oven to 375 degrees and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
- In another bowl, whisk together the egg, oil and milk.
- Pour the wet mixture into the dry mixture. Stir to combine.
- Add the rhubarb and walnuts. Fold into the muffin batter.
- Divide the batter evenly among the twelve muffin liners. Set aside.
- Next, use a fork to smash together the streusel topping. It should look lumpy and coarse. Evenly top the muffins with the streusel topping.
- Top the streusel with extra walnut pieces if you so desire.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the baked muffins to cool for 5 minutes in the muffin tin. Remove and transfer to a wire baking rack to cool completely.
- When cooled, whisk together the glaze ingredients and drizzle the desired amount over top each muffin. Serve.
- Store in air-tight container or in a domed cake stand for up to 3 days.
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