Every afternoon between 3:00 and 4:00 I start craving a cup of tea. Strong Irish breakfast tea from Trader Joes (awesome, trust me) with a bit of milk and honey – not too sweet, just right. Mmmm, it’s so comforting that I usually have it all year round – much to my daughter’s dismay. She cannot believe that I would drink something hot when it’s hot outside. Though when it gets really hot (like 95 degrees) I do switch to iced tea – I’m not completely wacko.
And when I have that cup of tea, my new favorite accompaniment is one of these lightly glazed orange rhubarb muffins (well, half a muffin along with a few nuts for protein, just like I wrote here about weight loss and maintenance). So moist, with a crumbly top and orange-infused glaze, making them perfect with my cup of tea. Of course, I have to admit that they are perfect with a cup of coffee in the morning, too. In this case it’s okay to be wishy-washy, I think.
I’ve actually been making these muffins for years, every time our rhubarb is ready for harvesting. I’m not sure why I haven’t put them up on the blog before now and it’s one of the reasons I had to declare a ‘rhubarb week’ around here so that I could make up for lost time by sharing this recipe, the amazing Honey Lemon Rhubarb Butter recipe, a fantastic crumb bar recipe coming soon, and an ultimate rhubarb guide where you’ll be able to find growing info about rhubarb, preserving ideas, and a whole list of recipes. I’m definitely making up for lost time, aren’t I?
And if you want a double-rhubarb treat, add some honey lemon rhubarb butter to the muffin like I pictured here – whoa, shockingly good.
Orange Rhubarb Muffins
- 1- 1/4 c. whole wheat pastry flour
- 3/4 c. whole rolled oats
- 1/3 c. brown sugar, coconut sugar or sucanat
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1/3 c. melted coconut oil (or butter, or sunflower oil or light olive oil)
- 1/2 c. orange juice (plus more for glaze)
- zest of 1 orange, divided
- 3/4 c. diced rhubarb
- 1/4 c. whole rolled oats
- 1/4 c. brown sugar
- 1 TB butter, softened
- 1/8 tsp. cinnamon
- remaining orange zest
- 1/2 c. powdered sugar
- 2 tsp. orange juice
- Heat oven to 350 degrees. Prepare 12 muffin cups by greasing or adding cupcake liners.
- In a large mixing bowl combine the first six ingredients well.
- In a 4-cup glass measure combine egg, oil, juice and zest; stir into the dry ingredients, making sure that all is moist but not over mixing. Fold in rhubarb.
- Fill prepared muffin cups about 3/4 full (a spring-loaded large cookie or ice cream scoops works great for this).
- Combine all the topping ingredients in a small bowl and divide it evenly over the tops of the filled muffin cups.
- Bake for about 18-20 minutes or until a toothpick come out clean.
- Cool for a few minutes and then remove to a wire rack – carefully, these are delicate muffins.
- Meanwhile, prepare the glaze by whisking the juice and powdered sugar together until it’s a pouring consistency. Use a spoon to drizzle the glaze over the tops of the cooling muffins.
- Serve slightly warm or let cool completely before storing at room temperature for a day or two. These muffins freeze beautifully for a couple months, as well.