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.
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.