Easy and delicious rhubarb orange muffins with orange-flavoured muffins, chunks of rhubarb (fresh or frozen rhubarb) and pecans. A fabulous morning muffin!

rhubarb muffins on white serving board

Rhubarb and orange is a fabulous flavour combination and these easy and delicious rhubarb orange muffins highlight it to perfection!

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Why I love these orange and rhubarb muffins

  • I love the combination of orange and rhubarb and these rhubarb muffins have a fabulous bright orange flavour!
  • You can make these rhubarb muffins with fresh rhubarb or frozen rhubarb.
  • With the fruit, orange flavours and nuts, these rhubarb muffins make a great morning muffin!

Ingredients and substitutions

A few notes about the key ingredients …

Rhubarb – you can use either fresh or frozen rhubarb in these muffins. If using frozen, no need to thaw. Use from frozen.

Orange Zest and Orange Juice – as you will need orange zest, you will need at least one fresh orange, then you can juice that one orange at least. For the 2/3 cup orange juice required, you can use additional fresh oranges or top up with bottled orange juice. In a pinch, if you have no fresh oranges on hand, you could skip the orange zest and use all bottled orange juice.

Pecans – the pecans add a nice crunchy note to these muffins. You can use walnuts if you prefer or omit them completely for a nut-free muffin.

How to make rhubarb orange muffins

rhubarb muffin dry ingredients in bowl
1
adding wet ingredients to bowl
2
mixing batter after adding liquid ingredients
3
adding rhubarb to batter
4
finished batter in bowl
5
batter added to muffin cups
6
  1. Whisk the dry ingredients in a large bowl.
  2. Mix together the egg, oil, orange zest and orange juice in a small bowl or 2-cup measuring cup.
  3. Add the orange juice mixture to the dry ingredients all at once and stir just until combined.
  4. Add the rhubarb to the bowl and mix it.
  5. Don’t over-mix the batter!
  6. Spoon batter into muffin cups. (Use 9 for large muffins or up to 12 for smaller muffins.)

Recipe tips!

  • You can cut the rhubarb and the pecans to any size you like, either finer or larger pieces.
  • I used paper muffin liners, but these muffins release really well from the muffins, so I suspect you could easily make these muffins without paper liners and simply spray the muffin cups with baking spray.
  • This recipe will make 8 large or up to 12 smaller muffins. Adjust the baking time slightly, as needed, for the size you are making.
rhubarb muffins on wooden board

Making ahead, storing and freezing

These muffins are best enjoyed on the day they are baked, though they will keep well for several days stored in an airtight container.

These rhubarb muffins will also freeze well for up to 2 months.

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Get the Recipe: Rhubarb Orange Muffins

Easy and delicious rhubarb orange muffins, with orange flavoured muffins, filled with chunks of rhubarb and pecans.
5 stars from 2 ratings
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 muffins

Ingredients

  • 2 cups all-purpose flour, spooned and levelled
  • 3/4 cup granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup pecans, chopped
  • 1 large egg
  • 1/4 cup vegetable oil, or similar neutral-tasting oil
  • 2 teaspoons orange zest
  • 3/4 cup orange juice, fresh or bottled
  • 1 1/4 cups rhubarb, fresh or frozen, cut into 1/2-inch pieces

Instructions
 

  • Preheat oven to 350F (regular bake setting/not fan assisted). Line 9-12 muffin cups with paper liners and set aside. (9 for large muffins (as shown in photos) or up to 12 for smaller muffins).
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda and pecans.
  • In a medium bowl, stir together the egg, oil, orange zest and orange juice.
  • Add the orange juice mixture all at once to the flour mixture and using a spoon, stir together just until the flour disappears (don't over-mix).
  • Add the rhubarb to the bowl and stir briefly to incorporate.
  • Using a scoop or about a 1/4-cup measure, spoon batter into muffin cups.
  • Bake muffins in preheated oven for 25-30 minutes, or until a tester inserted in the centre of the muffins comes out clean.
  • Allow muffins to cool in the pan a few minutes, then transfer the muffins to a cooling rack to cool completely.
  • Store muffins for several days in an airtight container or freeze up to 2 months.

Notes

Nutritional information is for larger muffins (one of 9) as shown in photos.
You can cut the rhubarb and the pecans to any size you like, either finer or larger pieces.
I used paper muffin liners, but these muffins release really well from the muffins, so I suspect you could easily make these muffins without paper liners and simply spray the muffin cups with baking spray.
This recipe will make 8 large or up to 12 smaller muffins. Adjust the baking time slightly, as needed, for the size you are making.
Be sure to read the notes above this Recipe Card, for more tips on making these muffins. You’ll also find step-by-step photos there, that you may find helpful.
Cuisine: American, Canadian
Course: Snack
Author: Jennifer Maloney
Serving: 1muffin, Calories: 298kcal, Carbohydrates: 42g, Protein: 5g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 21mg, Sodium: 329mg, Potassium: 230mg, Fiber: 2g, Sugar: 19g, Vitamin A: 95IU, Vitamin C: 12mg, Calcium: 60mg, Iron: 2mg
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