Rhubarb Orange Muffins
Brighten up your mornings with these delightful Rhubarb Orange Muffins, a perfect harmony of tangy rhubarb and zesty citrus flavor. These muffins feature tender chunks of fresh rhubarb folded into a lightly sweetened batter infused with freshly squeezed orange juice and fragrant orange zest. Combining rich buttermilk and melted butter, the recipe delivers a perfectly moist and fluffy texture with a hint of tang. A sprinkling of coarse sugar adds an optional crunchy topping for extra indulgence. Ready in just 35 minutes, these muffins are ideal for breakfast, brunch, or as a quick snack. Easy to store and irresistibly flavorful, they’re great for sharing or savoring all week long. Whether you’re a fan of rhubarb or seeking citrus-infused baked goods, these versatile muffins are bound to become a favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 0.25 cup fresh orange juice
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 tablespoon orange zest
- 1.5 cups diced fresh rhubarb
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
In a medium bowl, whisk together the buttermilk, orange juice, melted butter, egg, and orange zest until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should still have some lumps.
Gently fold in the diced rhubarb until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling them about ¾ full.
If desired, sprinkle a little coarse sugar on top of each muffin for a slightly crunchy topping.
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 let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 180.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 518 mg | 40% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1436 mg | 31% | |
*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.
