A recipe for orange rhubarb muffins with a crumb topping and orange-infused glaze that pretty much puts it over the top, muffin-wise, yet are made with whole grains to keep it healthy.
You can head over to the Best Bread Recipes page for more great breads!
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). They are so moist, with a crumbly top and orange-infused glaze, which makes 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.
Rhubarb week includes: this recipe, the amazing Honey Lemon Rhubarb Butter, a fantastic Rhubarb Honey Crumb bar recipe, 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?
Orange Rhubarb Muffins
But right now, I want you to make a batch of these tender rhubarb muffins, brew a cup of tea and see what I mean. You may just have a new favorite, too, at least during rhubarb season! Oh, they do freeze wonderfully, so you could stretch that season a bit longer.
And if you want a double-rhubarb treat, add some of the honey lemon rhubarb butter to the muffin like I pictured here – whoa, shockingly good.
Glazed Orange Rhubarb Muffins
Ingredients
Muffins:
- 1 ¼ cups whole wheat pastry flour
- 3/4 cup whole rolled oats
- 1/3 cup brown sugar or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup melted butter or coconut oil
- 1/2 cup orange juice plus more for glaze
- zest of 1 orange divided
- 3/4 cup diced rhubarb
Topping:
- 1/4 cup whole rolled oats
- 1/4 cup brown sugar
- 1 tablespoon butter softened
- 1/8 teaspoon cinnamon
- remaining orange zest
Glaze:
- 1/2 cup powdered sugar
- 2 teaspoons orange juice
Instructions
- 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.
Nutrition
Other quick breads you may like:
Gluten-Free Lemon-Flaxseed Muffins Sweetened with Honey
10 Grain Berry-Nut Muffins with Streusel
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Debbie says
I made these muffins this afternoon. Doubled up the recipe so i had some to freeze and converted into metric (I’m in the UK)… Absolutely gorgeous. Really, honestly there’s no way there’ll be any going in the freezer now! Thanks so much for sharing the recipe.
Jami says
Oh, I’m so glad Debbie! I’m waiting for this year’s rhubarb to ripen and then I’m making some more. 🙂
mindy says
Ooooooooh, these sound amazing. I couldn’t take it anymore. I cut three small stalks off my plant today and made the Rhubarb Takes The Cake. Had my first piece after dinner. As delicious as I wanted it to be. Tomorrow is Mimosa Friday with the Mom Club, so I can pawn some off on them. Otherwise, I’d eat the whole dang pan. I’m definitely trying these muffins. Yum, yum.
Jami says
Mimosa Friday? That’s some kinda mom club!! 😉
Gay says
Hi Jami,
This is definitely a keeper! Thanks. And by the way, my hubby and I love our cup of Irish breakfast tea around 3:00 every day too ( tea time means a break from working in the garden ).
Jami says
🙂
Charlotte Moore says
These look so good. I have never used rhubarb. I don’t see it around here much. Maybe I haven’t looked good enough.
Jami says
Hmm, that’s too bad, Charlotte! I didn’t realize it was scarce in some parts of the country until Angi mentioned it being hard to find in Texas on yesterday’s TGP. 🙁
Sue R. says
I read this post about 7:30 on Thursday morning. I went straight to the garden to pick rhubarb and the muffins are in the oven right now. I’m sure they will be as delicious as they look! Thank you.
Jami says
Wow, that’s the first time I’ve gotten a comment like this, Sue – you’re quick. 😉 Of course I think your timing is perfect – you’ll have them fresh from the oven for breakfast!
Sue R. says
We did have them for breakfast–and they were delicious. A half of muffin with my afternoon tea, too 🙂
Ann says
PS the mobile version of your site is perfection!
Jami says
Wow, thanks, Ann – though I bet you haven’t tried to search anything, lol – I’ll plug in the exact title and it will tell me that there are no results, ha! Seriously shrug my shoulders at all these technological things!
Ann says
These look amazing and your photos are stunning. Plus I love anything with citrus so these are a definite must try!
Jami says
Thank you so much, Ann!