There’s a comforting charm that comes with the scent of a warm homemade muffin filling the kitchen. The delightful combination of tangy rhubarb and zesty lemon in these Lemon Rhubarb Spelt Muffins with Streusel is sure to whisk you away to a cozy café on a sunlit morning. As I stood mixing the ingredients, the vibrant green of the rhubarb and the bright yellow zest danced together, promising a bite that’s refreshingly tart yet perfectly sweet.
This recipe is a reliable favorite in my home, known for transforming busy mornings into delightful breakfast moments. Not only are these muffins easy to whip up, but they also elevate your average muffin with a crunchy streusel topping that provides just the right amount of indulgence. Whether you have fresh rhubarb from the garden or some frozen reserves tucked away, this recipe is so versatile that you can enjoy these muffins all year round. Get ready to impress yourself (and your family) with this wonderfully fluffy, flavorful treat!
Why are Lemon Rhubarb Spelt Muffins with Streusel irresistible?
Comforting aroma: There’s nothing like the smell of fresh muffins wafting through your home, instantly lifting spirits.
Light and fluffy: Each bite is a fluffy cloud, perfectly moist thanks to the spelt flour and buttermilk combo.
Unique flavor fusion: The tartness of rhubarb meets the bright zest of lemon, creating a delightful balance that surprises and delights.
Crowd-pleaser: These muffins are a hit with everyone, from kids to adults, making them perfect for gatherings or breakfast.
Versatile recipe: Enjoy them warm with a pat of butter or freeze for later—this recipe always shines!
Make it yours: Add nuts or experiment with spices for a personal twist; your kitchen, your rules! Try serving them alongside a delicious cup of coffee for the ultimate breakfast experience.
Lemon Rhubarb Spelt Muffins Ingredients
For the Muffins
• Rhubarb – 2 cups, chopped small; provides a tart flavor that perfectly complements the sweetness.
• Brown Sugar – 3/4 cup, packed; adds sweetness and moisture for a tender crumb. Substitute with coconut sugar for a lower glycemic index.
• Sea Salt – 1 tsp; enhances all the other flavors beautifully. No substitute necessary.
• Ground Cinnamon – 1/2 tsp; adds warmth and depth; optional if you prefer a more subtle flavor.
• Ground Cardamom – 1/8 tsp; imparts a unique, aromatic flavor; can be replaced with nutmeg if unavailable.
• Lemon Zest – 1 tbsp; brightens the flavor profile; use zest from approximately one large lemon.
• Rolled Oats – 2 cups; provides structure and chewiness; substitute with quick oats if needed.
• Buttermilk – 1 1/2 cups; adds moisture and a tangy taste; can use milk mixed with vinegar or lemon juice as a substitute.
• Spelt Flour – 2 1/2 cups; the wholesome choice for flavor and structure; substitute with whole wheat flour if preferred.
• Baking Powder – 2 tsp; provides the necessary leavening—ensure it’s fresh for the best rise!
• Baking Soda – 1 tsp; assists with leavening; must use alongside acidic ingredients like buttermilk.
• Grape Seed Oil – 1 cup; keeps the muffins moist; can substitute with vegetable oil or melted coconut oil.
• Large Eggs – 2; adds richness and helps bind the ingredients; no alternative necessary.
• Vanilla Extract – 2 tsp; enhances flavors beautifully; can be omitted for a simpler taste.
For the Streusel Topping
• Brown Sugar – 1/3 cup, lightly packed; provides the sweet crunch to the topping. Substitute with regular sugar as needed.
• Spelt Flour – 1/4 cup; adds texture; can substitute with all-purpose flour if desired.
• Cold Butter – 1 1/2 tbsp; ensures a crumbliness; use cold for best results, or coconut oil for a vegan option.
• Lemon Zest – 1 tsp; adds an extra layer of flavor; use zest from the same lemon used for the muffins.
With these ingredients ready to go, you’re all set to create the perfect batch of Lemon Rhubarb Spelt Muffins with Streusel!
How to Make Lemon Rhubarb Spelt Muffins
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Preheat the oven to 425°F (220°C). This starting temperature will help the muffins rise beautifully.
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Combine the chopped rhubarb, brown sugar, sea salt, cinnamon, cardamom, and lemon zest in a small bowl. Let it sit and mingle while you prep the rest of the ingredients.
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Mix rolled oats and buttermilk in a large bowl and let it sit for 15 minutes. This soaking step ensures the oats soften, adding moisture to the muffins.
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Prepare the streusel topping by mixing brown sugar, spelt flour, cold butter, and lemon zest until crumbly. Set it aside; this crunchy topping adds delightful texture.
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Whisk the spelt flour, baking powder, and baking soda in a separate bowl. In a glass measuring cup, whisk together grape seed oil, eggs, and vanilla extract.
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Combine the oil mixture with the oat mixture, stirring gently to combine. Carefully fold in the dry ingredients and the rhubarb mixture until just combined; don’t overmix!
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Line the muffin tins with liners and generously fill each cup with the batter. Sprinkle the prepared streusel topping over each muffin for that irresistible crunch.
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Bake the muffins at 425°F for 10 minutes, then reduce the temperature to 375°F and bake for an additional 12-15 minutes, or until a toothpick comes out clean.
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Cool the muffins in the pan for 20 minutes before transferring them to a wire rack to finish cooling. This helps them set perfectly!
Optional: Serve warm with a pat of butter for a truly delightful experience.
Exact quantities are listed in the recipe card below.
Lemon Rhubarb Spelt Muffins Variations
Feel free to make these muffins your own with delightful twists and substitutions!
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Berry Bliss: Swap rhubarb for 2 cups of fresh blueberries for a sweet-tart flavor burst. The juicy berries create a delightful pop in each muffin.
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Nutty Addition: Stir in 1/2 cup of chopped walnuts or pecans for added crunch and richness. The extra texture makes each bite even more satisfying!
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Flaxseed Boost: Replace 1/4 cup of spelt flour with ground flaxseed for a nutritious boost. Plus, flax adds a subtle nutty flavor that pairs beautifully.
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Dairy-Free: Use almond milk with 1 tablespoon of apple cider vinegar as a buttermilk alternative. Your muffins will still be fluffy and moist!
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Coconut Twist: Incorporate 1/2 cup of shredded coconut into the batter for a tropical flair. This addition creates a lovely texture and wonderful sweetness.
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Spice It Up: Add 1/2 teaspoon of grated fresh ginger or extra 1/4 teaspoon of ground cinnamon for a warming kick. Spice provides a comforting, aromatic touch!
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Zesty Lemon Upgrade: Mix in an extra tablespoon of lemon zest for an even brighter flavor profile. A zestier muffin is bound to uplift your morning routine!
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Vegan Option: Replace eggs with 1/2 cup of unsweetened applesauce for a vegan-friendly version. The muffins will remain moist and deliciously fluffy!
What to Serve with Lemon Rhubarb Spelt Muffins with Streusel?
These muffins pair beautifully with a variety of delightful dishes that create a nourishing and satisfying meal experience.
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Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing contrast to the muffins’ tartness and enhances their natural sweetness.
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Greek Yogurt Parfait: Layer creamy yogurt with granola and honey for a protein-packed companion that complements the muffins perfectly.
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Honey Drizzle: A subtle swirl of honey enhances the muffins’ flavors, offering a touch of natural sweetness that elevates every bite.
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Flavored Tea: A warm cup of chamomile or lemon ginger tea creates a cozy atmosphere, marrying well with the lemony notes in the muffins.
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Smoothie Bowl: A thick smoothie bowl topped with nuts and seeds mirrors the muffins’ textures, making for a balanced and nutritious breakfast.
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Crispy Bacon: The salty crunch of crispy bacon adds an unexpected savory element, making for a hearty combination that delights the palate.
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Cottage Cheese: A side of creamy cottage cheese offers a rich source of protein and complements the muffins’ sweetness beautifully.
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Maple Syrup: Serving with warm maple syrup creates a comforting, traditional touch that pairs deliciously with the muffins’ flavor profile.
Expert Tips for Lemon Rhubarb Spelt Muffins
- Check Freshness: Always ensure your baking powder and baking soda are fresh; stale leavening agents can lead to flat muffins.
- Avoid Overmixing: Gently fold the ingredients together to maintain the fluffy texture of your Lemon Rhubarb Spelt Muffins; overmixing leads to donuts!
- Measure Carefully: Use the scoop-and-level method for measuring flour to prevent dense muffins; too much flour can weigh down the batter.
- Check for Doneness: Insert a toothpick in the center; it should come out clean—if it’s wet, keep baking a few more minutes.
- Cool Properly: Allow the muffins to cool in the pan for 20 minutes. This helps them set and prevents them from falling apart.
Make Ahead Options
These Lemon Rhubarb Spelt Muffins with Streusel are perfect for busy home cooks who want to save time during hectic mornings! You can prepare the muffin batter up to 24 hours in advance by mixing all the dry ingredients and combining them with the wet ingredients, then refrigerate the mixture to keep it fresh. The streusel topping can also be made ahead and stored in the fridge for up to 3 days. When you’re ready to bake, simply scoop the batter into the muffin tins, sprinkle on the chilled streusel, and bake as directed. This way, you’ll enjoy the same delicious, fluffy muffins without the morning rush!
How to Store and Freeze Lemon Rhubarb Spelt Muffins
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and flavorful, perfect for a quick breakfast.
Fridge: If you prefer, you can store them in the fridge for up to a week. Just make sure they are wrapped or in a sealed container to prevent them from drying out.
Freezer: For longer storage, freeze the muffins for up to 3 months. Place them in a freezer-safe bag or container, and ensure they are well-wrapped to prevent freezer burn.
Reheating: To enjoy frozen muffins, thaw them in the fridge overnight or, for a quick option, microwave them for about 20-30 seconds until warmed. These Lemon Rhubarb Spelt Muffins will still be delightful!
Lemon Rhubarb Spelt Muffins with Streusel Recipe FAQs
What kind of rhubarb should I use?
Absolutely! Fresh rhubarb is ideal for these muffins, but frozen works beautifully too. Just ensure the frozen rhubarb is thawed and drained of excess moisture before mixing it into your batter. This adjustment will keep your muffins from becoming soggy.
How should I store Lemon Rhubarb Spelt Muffins?
You can store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresher for longer, consider putting them in the fridge where they will stay good for about a week. Remember to wrap them well to prevent any drying out!
Can I freeze these muffins?
Absolutely! To freeze your Lemon Rhubarb Spelt Muffins, place them in a freezer-safe bag or container. Make sure they are well-wrapped to avoid freezer burn. They can last up to 3 months in the freezer. When you’re ready to enjoy, simply thaw them overnight in the fridge or microwave for about 20-30 seconds, and they’ll still taste just as wonderful.
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What should I do if my muffins overflow during baking?
If your muffins overflow, it could be due to overfilling the cups or the oven being too high. I recommend reducing the oven temperature slightly next time, or simply adjusting the amount of batter in each cup. Aim to fill each cup about two-thirds full for the best rise without any overflow.
Are there any allergy considerations with this recipe?
Yes, if you or your loved ones have allergies, it’s important to be cautious. This recipe contains eggs and gluten from spelt flour. You might replace the eggs with flaxseed meal or applesauce for a vegan option. Additionally, ensure that your chosen substitutes fit your dietary needs, such as using gluten-free flour alternatives if necessary.
Can I modify the ingredients for dietary preferences?
Very! This recipe is quite flexible. If you’re looking for a lower glycemic index, consider substituting brown sugar with coconut sugar. To make it dairy-free, you can replace buttermilk with a non-dairy milk mixed with a little vinegar or lemon juice. Whatever changes you make, the essence of these Lemon Rhubarb Spelt Muffins with Streusel will always shine through!
Zesty Lemon Rhubarb Spelt Muffins with Crunchy Streusel
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C).
- Combine the chopped rhubarb, brown sugar, sea salt, cinnamon, cardamom, and lemon zest in a small bowl. Let it sit while you prep the rest of the ingredients.
- Mix rolled oats and buttermilk in a large bowl and let it sit for 15 minutes.
- Prepare the streusel topping by mixing brown sugar, spelt flour, cold butter, and lemon zest until crumbly. Set aside.
- Whisk the spelt flour, baking powder, and baking soda in a separate bowl. In a glass measuring cup, whisk together grape seed oil, eggs, and vanilla extract.
- Combine the oil mixture with the oat mixture, stirring gently. Fold in the dry ingredients and rhubarb mixture until just combined; don’t overmix!
- Line the muffin tins with liners and fill each cup with the batter. Sprinkle the streusel topping over each muffin.
- Bake the muffins at 425°F for 10 minutes, then reduce the temperature to 375°F and bake for an additional 12-15 minutes, or until a toothpick comes out clean.
- Cool the muffins in the pan for 20 minutes before transferring to a wire rack.