• Orange Rhubarb Muffins

    1 vote
    Orange Rhubarb Muffins
    Prep: 20 min Cook: 30 min Servings: 12
    by Robyn Savoie
    381 recipes
    Sweet-Tangy...what a combination. I tried something one day, changed out the orange juice/zest with grapefruit instead...Wow.


    • 2 Cups All Purpose Flour
    • 3/4 Cup Granulated Sugar
    • 1 1/2 Tsp. Baking Powder
    • 1/2 Tsp. Baking Soda
    • 1 Tsp. Salt
    • 3/4 Cup Toasted Pecans, Chopped
    • 1 Large Egg
    • 1/4 Cup Vegetable Oil
    • 2 Tsp. Fresh Orange Zest
    • 3/4 Cup Fresh Orange Juice
    • 1 1/4 Cup Fresh or Frozen Rhubarb, Diced


    Preheat oven to 350°F. Spray a muffin tin with non-stick cooking pray or line it tin with parchment paper cups. I prefer the parchment paper cups over traditional ones.
    Combine the flour, sugar, baking powder, baking soda and salt. Beat egg and oil together until well mixed; add orange juice.
    Pour egg mixture into dry ingredients. Mix until just combined. Gently fold in rhubarb and nuts.
    Bake at 350°F for 25 - 30 minutes. Cool 10 minutes in tin; remove and serve warm or cool completely.
    Cook's Tip:
    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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