Ingredients for Rhubarb Orange Muffins
- 2 cups chopped rhubarb
- 1/4 cup granulated sugar (for rhubarb) + 1/2 cup granulated sugar (for batter)
- Orange Rind
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup (1 stick) melted unsalted butter
- Powdered sugar, for dusting
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How to Make Rhubarb Orange Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Combine 2 cups chopped rhubarb, 1/4 cup granulated sugar, and the zest of 1 orange in a medium bowl. Let stand for 5 minutes.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, and 1/2 cup (1 stick) melted unsalted butter.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the rhubarb mixture.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Dust warm muffins with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
40g
Fat
8g
Carbs
8g
