Glazed Orange Rhubarb Muffins
Treat yourself to delicious easy rhubarb muffins for breakfast or a snack. Enjoy a burst of tart flavor glazed with sweetness and made with whole-grain for an extra nutritious boost.
Servings: 12 muffins
Calories: 201kcal
Equipment
- 12 cup muffin tin
- large bowl, wooden spoon
- cooling rack
Ingredients
Muffins:
- 1 ¼ cups whole wheat pastry flour (can substitute all-purpose)
- 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
Optional 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, mixing well.
- In a 4-cup glass measure combine egg, oil, juice and zest; stir into the dry ingredients, making sure that everything 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, rotating pans halfway through baking.
- Cool for a 10 minutes in pan and then remove muffins 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.
Notes
Store at room temperature for 3-4 days. Freeze for longer storage, 3-4 months.
Nutrition
Serving: 1muffin | Calories: 201kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 199mg | Fiber: 2g | Sugar: 16g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 1mg
