Glazed Orange Rhubarb Muffins

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Orange rhubarb muffins have a crumb topping and orange-infused glaze that pretty much puts it over the top, muffin-wise, yet are made with whole grain goodness.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Breads

Cuisine: American

Servings: muffins

Calories: 201kcal

Author: Jami Boys

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.

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