For The Recipe: Printer Friendly Version
The flavor of the orange rind compliments the rhubarb in these muffins. If you are keeping for longer than a day, freeze cooled muffins in freezer bags to stay fresh for months. Simple microwave for 10 – 15 seconds to thaw and warm them.
Makes: 12 large or 16 regular size muffins
For the muffins:
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup oil
- 1 ¼ cups sugar
- 1 egg
- 1 cup buttermilk or sour cream or plain yogurt
- 1 tsp vanilla
- 2 tsp freshly grated orange rind
- 2 ½ cups diced rhubarb
For the topping:
- 1 Tbsp margerine, melted
- ¼ cup sugar
- 1 tsp cinnamon
1) Preheat oven to 350 degrees F. Spray 12 large or 16 medium muffin cups with cooking oil spray, or line with muffin cup liners.
2) In medium bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3) In small bowl, mix together the ingredients for the topping. Set aside.
4) In large bowl, beat together oil, sugar, egg, buttermilk, vanilla and orange rind.
5) All at once, stir in rhubarb and flour mixture, using as few strokes as possible. The reaction of the buttermilk and the soda will make it fluff up and thicken quite quickly, and you don’t want to mix the batter too much or you will lose all the air bubbles that make the batter light.
6) Spoon batter into prepared muffin cups, filling almost to the top.
7) Sprinkle about ½ tsp of topping mixture on top of each muffin.
8) Bake at 350 degrees F for about 25 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pans at least 10 minutes before removing.
– I often use plain Greek yogurt in place of buttermilk or sour cream. Since the Greek yogurt is thicker than regular yogurt or buttermilk, I thin it down with about 3 Tbsp of milk or water.
– The streusel topping is best the first day. The second day it loses it’s crunchy texture, but it still tastes good! Try it the second day warmed and topped with ice cream.