Delicious Glazed Orange Rhubarb Muffins: A Wholesome Spring Treat with Crumb Topping
These irresistible easy rhubarb muffins feature a vibrant orange-infused glaze and a delightful streusel crumb topping. Crafted with whole grains, they offer a healthier twist on a classic, making them perfect for any occasion – whether it’s a wholesome breakfast, a satisfying snack, or an elegant addition to afternoon tea.
Looking for more simple and delicious baking inspiration? Be sure to explore our Best Bread Recipes for a wide array of comforting ideas!
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For me, there’s a certain ritual to the afternoon. Around 3:00 PM, I invariably start craving a comforting cup of tea. My preference is a strong Irish Breakfast tea from Trader Joe’s (seriously, it’s exceptional), softened with just a splash of milk. It’s such a soothing indulgence that I enjoy it year-round, much to my daughter’s amusement. She finds it perplexing that I’d reach for a hot beverage when the weather is warm – though, I must admit, when temperatures truly soar above 95 degrees, I do concede and switch to iced tea. I’m not entirely unreasonable!
As spring unfolds and the vibrant stalks of our garden rhubarb grow plump and ready for harvest, my afternoon tea ritual often gets an upgrade. I love to bake a batch of these delectable lightly glazed rhubarb muffins with a bright hint of orange. They are the ideal companion, a perfectly balanced treat to enjoy. And yes, for portion control, I usually pair half a muffin with a few nuts for added protein, a strategy I’ve found helpful for weight management.
What makes these muffins truly special is their incredible moisture, coupled with a perfectly crumbly streusel topping and that luscious, orange-infused glaze. This combination creates a symphony of textures and flavors that are simply divine with a warm cup of tea. But don’t limit yourself! While they’re a superb afternoon pick-me-up, they also make a fantastic breakfast option, especially alongside your morning coffee. The choice is entirely yours, but the enjoyment is guaranteed!
PRO TIP: For an ultimate double-rhubarb experience, consider spreading some of this homemade honey lemon rhubarb butter onto your muffin. As pictured here, it creates an unbelievably good flavor sensation – a true game-changer!
Glazed Rhubarb Muffins Recipe: Your Guide to Perfect Spring Baking
Embrace the fresh flavors of spring with this straightforward recipe for glazed orange rhubarb muffins. This guide will walk you through creating tender, moist muffins topped with a delightful streusel and finished with a zesty orange glaze. Perfect for bakers of all skill levels, you’ll find these muffins becoming a fast favorite.
Essential Ingredients for Your Rhubarb Muffins
Beyond the star ingredients, fresh rhubarb and zesty orange, you’ll need a collection of common baking staples for these delicious muffins. The careful selection of these components ensures the perfect texture and flavor profile.
- Whole Wheat Pastry Flour: This is our secret to keeping these muffins lighter and more tender than if you used regular whole wheat flour, while still retaining the benefits of whole grains.
- Whole Rolled Oats: Adding a wonderful chewiness and additional fiber, oats contribute to the wholesome nature of these muffins.
- Brown Sugar: Provides a deep, caramel-like sweetness and helps keep the muffins moist.
- Baking Powder, Baking Soda, and Salt: The essential leavening agents and flavor enhancers that give the muffins their perfect rise and balanced taste.
- Egg: Acts as a binder, adding structure and richness to the muffin batter.
- Butter or Coconut Oil: Contributes moisture and flavor. Using coconut oil is a great option for a dairy-free version.
- Orange Juice: Freshly squeezed orange juice, usually from about two oranges, provides a bright, refreshing acidity that beautifully complements the tart rhubarb and forms the base for our flavorful glaze.
- Zest of 1 Orange: The zest is packed with aromatic oils, infusing the muffins and the glaze with an intense citrus flavor without adding extra liquid.
- Diced Rhubarb: The star of the show! Its tartness is key to these muffins’ unique character.
- Cinnamon: A touch of warm spice that pairs wonderfully with both rhubarb and orange, especially in the streusel topping.
- Powdered Sugar: The base for the optional, yet highly recommended, orange glaze that adds a sweet, elegant finish to the muffins.
Simple Ingredient Swaps and Substitutions
Don’t have every ingredient on hand? No problem! These rhubarb muffins are quite forgiving, and many ingredients can be easily swapped to suit your pantry or dietary needs without sacrificing flavor or texture.
- Rhubarb: While fresh rhubarb is ideal for its vibrant flavor and texture, frozen rhubarb works beautifully too. Just be sure to thaw it thoroughly and lightly dust it with a bit of flour before adding it to the batter. This step helps absorb excess moisture and prevents the muffins from becoming soggy.
- Flour: If whole wheat pastry flour isn’t available, you can readily substitute an equal amount of all-purpose flour. The muffins might be slightly less wholesome but will still be delicious.
- Sweetener: Coconut sugar can be used as a direct 1:1 substitute for brown sugar if you prefer a different type of unrefined sweetener.
- Dairy-Free Option: To make these muffins dairy-free, simply use coconut oil in place of butter for both the muffin batter and the streusel topping.
- Orange Juice: Fresh orange juice provides the best flavor, but if you’re out, water or another fruit juice like lemon or apple juice can be used. If omitting orange juice, you might also want to omit the zest, or consider using lemon zest for a different citrus note.
Step-by-Step Baking Instructions
Creating these tender and flavorful muffins is incredibly straightforward. Follow these simple steps for perfect results every time:
- Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by either greasing each cup thoroughly or lining them with paper muffin cups.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour, whole rolled oats, brown sugar, baking powder, baking soda, and salt. Ensure all ingredients are well combined.
- Combine Wet Ingredients and Mix with Dry: In a separate, smaller bowl (a 4-cup glass measure with a spout works great here), whisk the egg, melted butter (or coconut oil), orange juice, and a portion of the orange zest. Pour the wet mixture into the dry ingredients. Mix gently with a spoon or spatula just until the dry ingredients are moistened. Be careful not to overmix, as this can lead to tough muffins.
- Fold in Rhubarb: Gently fold the diced rhubarb into the batter until evenly distributed.
- Prepare and Apply Topping: In a small bowl, combine the topping ingredients: whole rolled oats, brown sugar, softened butter, cinnamon, and the remaining orange zest. Mix until crumbly. Evenly spoon this streusel mixture over the tops of the unbaked muffins.
- Fill and Bake: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each approximately 3/4 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Rotate the muffin pan halfway through baking to ensure even browning.
- Cool: Allow the muffins to cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely. These muffins are delicate when warm, so handle with care.
- Glaze (Optional, but Recommended!): While the muffins are cooling on the rack, whisk together the powdered sugar and orange juice in a small bowl until you achieve a smooth, pourable glaze consistency. Drizzle this delightful glaze over the tops of the still-warm or fully cooled muffins using a spoon.
ESSENTIAL BAKING TIPS:
- I recommend chopping the rhubarb into a small, uniform dice. This ensures that the rhubarb pieces are well distributed throughout each muffin and bake evenly, preventing any large, overly tart bites.
- If your oven isn’t a convection model, it’s a good practice to turn the muffin pan halfway through the baking time. This helps ensure that all muffins bake uniformly and brown beautifully on all sides.
Tips for Storing Your Rhubarb Muffins
To keep your delicious rhubarb muffins fresh and delightful for as long as possible, proper storage is key. Here’s how to store them effectively:
- Room Temperature Storage: To prevent the streusel topping from getting crushed or soggy, store the cooled muffins in an airtight container that’s large enough to hold them without crowding. They will stay fresh at room temperature for about 3 days.
- Freezing for Longer Storage: For extended freshness, muffins freeze exceptionally well. You can either freeze them directly in an airtight container or flash freeze them first on a cookie sheet until solid. Once frozen, transfer them to freezer bags or containers. This method prevents them from sticking together.
- Freezer Duration: Properly stored, these muffins will maintain their quality in the freezer for 3-4 months. Simply thaw at room temperature or warm gently in the microwave or oven for a quick, fresh-tasting treat.
Frequently Asked Questions About Rhubarb
Often mistaken for a fruit due to its culinary applications, rhubarb is actually a hardy perennial vegetable! It’s characterized by its celery-like stalks, which are the edible part used in cooking and baking. Interestingly, in the 1940s, the US legally declared it a fruit for importing purposes, but botanically, it’s a vegetable. It’s important to remember that rhubarb leaves are mildly poisonous due to oxalic acid; therefore, always discard them and only use the stalks. The stalks themselves are quite tart and are typically combined with sugar or other fruits to balance their intense flavor. You can read more about this in the Ultimate Rhubarb Guide.
Rhubarb is a delightful herald of spring, being one of the first plants ready for harvest in the garden, typically around mid-spring. The harvesting of its vibrant stalks can continue through mid-summer. To ensure the plant thrives for future years, it’s crucial to leave some stalks to grow and nourish the root system after mid-summer. In grocery stores, you can generally find fresh rhubarb stocked in the produce aisle from May through the summer months, making it widely accessible for your spring and summer baking needs.
In most cases, peeling rhubarb stalks is unnecessary. I rarely peel the stalks I harvest from my garden, especially if they are young and tender. The only time I might consider peeling is if the stalks are particularly old or harvested late in the season (mid-summer onwards) and they already show signs of peeling at the cut ends. Smaller, more tender stalks will integrate beautifully into your recipes without any peeling, offering a subtle fibrous texture that many enjoy. For larger, tougher stalks, peeling is a matter of personal preference to achieve a smoother consistency.
Aside from their distinct visual appearance, there is no significant difference in flavor or cooking properties between red and green rhubarb. Historically, wild rhubarb tends to be greener, while many newer cultivated varieties have been specifically bred to produce a more vibrant red color, which is often aesthetically preferred in dishes. Both types are perfectly suitable for use in any recipe, including these muffins, though the finished product will, of course, exhibit the color of the rhubarb you choose to use. The tartness and texture remain consistent across the color variations.
Recommended Tools for Baking These Muffins
Having the right tools can make your baking experience smoother and more enjoyable. Here are some of my favorite kitchen essentials that I use for this rhubarb muffin recipe:
- I highly recommend heavy-duty USA brand muffin tins like this one for even baking and durability.
- While I usually grease my tin, if you prefer liners, these parchment baking cups are fantastic because they never stick to the baked muffins.
- Using a spring-loaded large muffin scoop makes filling the muffin cups quick, clean, and ensures uniform muffin sizes.
- A 4-cup glass measure with a spout is incredibly useful for accurately measuring, mixing, and easily pouring your wet ingredients.
- For whipping up glazes to the perfect consistency, I love this smaller size whisk.
- A durable large heavy-duty cooling rack is an essential kitchen item that will last a lifetime and can also double as a roasting rack for meats or poultry.
Don’t forget to explore all of my favorite kitchen essentials for healthy eating and cooking!
More Rhubarb Recipes You’ll Love
If you’ve fallen in love with the unique tart and sweet flavor of rhubarb, you’re in luck! There’s a world of delicious rhubarb-based recipes waiting to be discovered:
- Experience the delightful spread of Amazing Honey Lemon Rhubarb Butter.
- Indulge in the rich flavors of a Fantastic Rhubarb Honey Crumb Bar recipe.
- Whip up a batch of Small Batch Honey Rhubarb Ginger Jam for a unique preserve.
- Add a zesty kick to your salads with this Rhubarb Chutney Salad Dressing Recipe.
- Spice things up with Spicy Rhubarb Chutney to Can or Freeze.
- Discover a savory side of rhubarb with this Easy Rhubarb Barbecue Sauce.
- Enjoy the classic combination with a 3-Ingredient Rhubarb Strawberry Sauce.
And for everything you could ever want to know about this versatile vegetable, be sure to check out The Ultimate Rhubarb Guide! It’s packed with comprehensive information on how to grow and harvest rhubarb, creative preserving ideas, and an extensive list of even more delicious recipes.
But for now, I urge you to bake a fresh batch of these wonderfully tender rhubarb muffins. Brew yourself a warm cup of tea, take a bite, and experience the pure comfort and delightful flavors that make them so special. You might just discover a new favorite seasonal treat – and since they freeze so beautifully, you can easily extend your enjoyment of rhubarb season a little longer!
I genuinely hope you cherish these delicious glazed orange rhubarb muffins as much as I do. If you make them, please consider leaving a rating and a comment below to let me know your thoughts – I would be incredibly grateful!
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Glazed Orange Rhubarb Muffins
20 minutes
20 minutes
40 minutes
12
muffins
Jami Boys
Equipment
-
12 cup muffin tin
-
large bowl, wooden spoon
-
cooling rack
Ingredients
Muffins:
-
1 ¼
cups
whole wheat pastry flour
(can substitute all-purpose flour for a slightly less wholesome version) -
3/4
cup
whole rolled oats -
1/3
cup
brown sugar
or coconut sugar for an alternative sweetener -
2
teaspoons
baking powder
-
1/2
teaspoon
baking soda
-
1/4
teaspoon
salt
-
1
large egg
-
1/3
cup
melted butter
or coconut oil for a dairy-free option -
1/2
cup
fresh orange juice
(you’ll need a little extra for the glaze) -
zest of 1 orange
(divided for both muffins and topping) -
3/4
cup
diced rhubarb
(fresh or thawed frozen, finely diced)
Topping:
-
1/4
cup
whole rolled oats -
1/4
cup
brown sugar
-
1
tablespoon
butter
(softened, or use coconut oil for dairy-free) -
1/8
teaspoon
cinnamon
- remaining orange zest
Optional Glaze:
-
1/2
cup
powdered sugar
-
2
teaspoons
orange juice
(or more, until desired pouring consistency)
Instructions
-
Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by either thoroughly greasing each cup or lining them with cupcake liners.
-
In a large mixing bowl, combine the whole wheat pastry flour, whole rolled oats, brown sugar, baking powder, baking soda, and salt, mixing well to ensure even distribution.
-
In a 4-cup glass measure or small bowl, combine the egg, melted butter (or coconut oil), orange juice, and a portion of the orange zest. Pour this wet mixture into the dry ingredients. Stir gently just until all dry ingredients are moistened; be careful not to overmix, as this can make muffins tough. Fold in the diced rhubarb until evenly incorporated.
-
Fill the prepared muffin cups about 3/4 full. A spring-loaded large cookie or ice cream scoop works wonderfully for this, ensuring consistent muffin sizes.
-
Combine all the topping ingredients (oats, brown sugar, softened butter, cinnamon, and remaining orange zest) in a small bowl and mix until crumbly. Divide this streusel mixture evenly over the tops of the filled muffin cups.
-
Bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For even baking, rotate the muffin pan halfway through the baking time, especially if not using a convection oven.
-
Allow the muffins to cool for 10 minutes in the pan before gently removing them to a wire rack to finish cooling. Handle them carefully as they are delicate when warm.
-
Meanwhile, prepare the glaze: whisk the powdered sugar and orange juice together in a small bowl until it achieves a smooth, pourable consistency. Using a spoon, drizzle the glaze generously over the tops of the cooling muffins.
-
Serve your delicious muffins slightly warm for the best experience, or let them cool completely before storing them at room temperature for a day or two. These muffins also freeze beautifully for a couple of months, allowing you to enjoy them anytime!
Notes
Nutrition
Serving:
1
muffin
|
Calories:
201
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Cholesterol:
16
mg
|
Sodium:
112
mg
|
Potassium:
199
mg
|
Fiber:
2
g
|
Sugar:
16
g
|
Vitamin A:
77
IU
|
Vitamin C:
6
mg
|
Calcium:
55
mg
|
Iron:
1
mg
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