Orange Rhubarb Muffins
Bursting with bright citrus notes and the tangy sweetness of rhubarb, these Orange Rhubarb Muffins are a delightful way to start your day or enjoy a midday treat. Made with freshly grated orange zest, a splash of orange juice, and tender diced rhubarb, these muffins strike the perfect balance between fruity and refreshing. The addition of buttermilk ensures a moist, fluffy texture, while the hint of vanilla ties all the flavors together. Quick and easy to prepare in just 35 minutes, these muffins are perfect for breakfast, brunch, or a light snack. For a finishing touch, sprinkle with powdered sugar to elevate their charm. Whether you're a fan of rhubarb or simply looking to try something unique, these muffins are sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 tablespoon Orange zest
- 0.5 cup Unsalted butter, melted
- 1 large Egg
- 0.75 cups Buttermilk
- 0.25 cups Orange juice, freshly squeezed
- 1 teaspoon Vanilla extract
- 1.5 cups Rhubarb, diced
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest until evenly combined.
In a medium bowl, whisk together the melted butter, egg, buttermilk, orange juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Fold in the diced rhubarb with a spatula, ensuring it is evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes in the tin. Then transfer them to a wire rack to cool completely.
If desired, dust the cooled muffins with powdered sugar before serving.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 183.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 506 mg | 39% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
