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Rhubarb Muffins

Rhubarb and Orange Muffins

The flavours of rhubarb and orange combine to make a perfect muffin topped with a streusel topping. A springtime treat when the rhubarb is in season.
Course Muffins
Keyword rhubarb
Servings 12
My Island Bistro Kitchen Barbara99


  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • ¼ cup rolled oats
  • cup brown sugar, packed
  • 2 tsp. baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 tbsp grated orange rind
  • 1 egg, lightly beaten
  • tsp vanilla
  • cup sour milk
  • ¼ cup orange juice
  • ¼ cup cooking oil
  • oz finely chopped rhubarb, cut into ¼-inch chunks (about 1½ - 1⅔ cups)

Streusal Topping:

  • ¼ cup + 2 tbsp flour
  • 3 tbsp brown sugar
  • 2 tbsp chopped pecans
  • ½ tsp cinnamon
  • 3 tbsp butter


  1. Assemble ingredients.
  2. Preheat oven to 400°. Grease 12 muffin cups.
  3. For Muffins: In large bowl, combine first nine (9) ingredients. Mix well. Make a well in the center of the ingredients.
  4. In separate bowl, combine the egg, vanilla, sour milk, orange juice, and cooking oil. Mix well. Pour into well in dry ingredients. Mix only to barely combine dry ingredients. Do not overmix.
  5. Gently fold in rhubarb. Spoon batter into muffin cups, filling each about ¾ full.
  6. For Streusel Topping: Mix flour, brown sugar, pecans, and cinnamon together in small bowl. Cut in butter until mixture resembles coarse crumbs.
  7. Distribute streusel mixture evenly between the muffins.
  8. Bake muffins for about 18 minutes, or until muffins spring back to a light touch. Let muffins stand in baking tin for 5-7 minutes then carefully remove them and transfer them to a wire rack to finish cooling.

Recipe Notes

Yield: 12 muffins