Best 7 Rhubarb Orange Muffins Recipes

AUNT NORMA'S RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

RHUBARB ORANGE MUFFINS

Steps:

• Combine rhubarb, 1/4 cup of the sugar, and orange peel; let stand 5 minutes.
• Stir together flour, 1/2 cup sugar, baking powder, baking soda, and salt.
• Combine eggs, buttermilk, and butter; add all at once to dry ingredients, stirring just until moistened.
• Gently fold in rhubarb mixture.
• Fill greased muffin pans 2/3 full.
• Bake at 375ºF for 20 to 25 minutes. Dust warm muffins with powdered sugar.

ORANGE RHUBARB MUFFINS

Steps:

• Preheat over to 350°F.
• In a large bowl combine the first 6 ingredients (dry).
• Mix remaining ingredients in another bowl until blended; stir into flour mixture until just moistened.
• Spoon batter into a greased or paper-lined muffin pan.
• Bake for 25-30 minutes. Remove from pan; cool on rack.

RHUBARB MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
• For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.

RHUBARB & ORANGE MUFFINS

Steps:

• Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
• In a bowl combine almond flour, coconut flour and baking soda
• Add the honey, eggs, coconut oil, vanilla, stewed rhubarb, orange juice and zest to the dry mixture and stir until well combined
• Add in the chopped rhubarb and stir until they are evenly distributed throughout the batter
• Insert muffin liners into a muffin tray and then fill each liner with batter (I like to fill them almost to the top which makes for nice big muffins)
• Bake in the oven for 35 minutes (I normally cover the trays with tin foil after 15-20 minutes of baking to ensure the tops don't burn) Remove from the oven once a toothpick inserted in the center comes out clean
• Let cool and serve. These muffins also freeze well. Enjoy!

EASY RHUBARB MUFFINS

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

RHUBARB PECAN MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange zest and orange juice. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. , Fill 12 lightly greased muffin cups almost to the top. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.