Rhubarb Muffins I

Rhubarb Muffins I

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  WSHARRIS62

“These muffins are very moist and have a nice flavor from the orange juice and orange zest.”

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Adjust Servings

Original recipe yields 1 dozen



  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb.
  3. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean.

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Reviews (9)

Rate This Recipe


They're nice!!! True, they aren't terribly sweet but sometimes that's o.k. too. Be creative; add brown sugar to the tops before baking and/or reduce the amount of rhubarb or add some chopped apple or strawberries or banana to the rhubarb! I will make these again. Oh, they also rose beautifully and the aroma in the house is heavenly.



Great muffin! Easy to make, moist and delicious. Sprinkle on some brown sugar before baking for added sweetness.



Good with bran added too.

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Amount Per Serving (12 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 34.2 g
  • 11%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 298 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Aunt Norma's Rhubarb Muffins


next recipe:

Rhubarb Muffins II