For an extra burst of flavor, consider adding ½ cup of chopped walnuts or pecans to the batter along with the rhubarb. If you don't have fresh rhubarb, frozen rhubarb (thawed and drained) can be used as a substitute. Store leftover muffins in an airtight container at room temperature for up to 3 days. For a sweeter muffin, sprinkle a touch of coarse sugar on top of each muffin before baking.
Orange Rhubarb Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS39
Wake up your senses with these exquisitely moist Orange Rhubarb Muffins, bursting with the tangy sweetness of rhubarb and the zesty brightness of fresh oranges. A delightful treat for breakfast or a midday snack!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol16 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium298 mg
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Sugar18 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing each cup generously or lining with paper muffin liners. (5 minutes)
02
StepIn a large mixing bowl, whisk together the orange juice, beaten egg, vegetable oil, and orange zest until thoroughly combined. (3 minutes)
03
StepIn a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and baking soda until well mixed. (2 minutes)
04
StepGently add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine. (5 minutes)
05
StepFold in the finely chopped rhubarb until it is evenly distributed throughout the batter. (2 minutes)
06
StepDivide the batter evenly among the prepared muffin cups, filling each about ¾ full. (3 minutes)
07
StepBake in the preheated oven for 20-30 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. (25 minutes)
08
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Emely Satterfield
Jun 1, 2025I added a streusel topping with oats and brown sugar, and it made them even more delicious!
Avery Mcclure
Apr 18, 2025These are so easy to make, and the flavor is amazing! My kids loved them.
Dean Beatty
Apr 7, 2025The muffins were a little dense, I think I overmixed the batter.
Annabelle Daugherty
Feb 18, 2025I didn't have any orange zest, so I used lemon zest instead. They were still fantastic!
Pauline Doyle
Jan 13, 2025The baking time was perfect for my oven. They came out golden brown and perfectly cooked.
Lorine Johnston
Dec 11, 2024These muffins were a huge hit at our brunch! The orange and rhubarb flavors are perfectly balanced.