Pic of Rhubarb and orange muffins

Rhubarb and orange muffins

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Rhubarb and orange muffins

Pudding & Cake Serves 12 50 min
These easy-to-make muffins are moist and not overly sweet, hefty but not heavy. They're great as a fruity snack, or for breakfast if you tone down the sugar a little and replace 100g of the plain flour for whole wheat. Try with cinnamon, or with apple substituted for some of the rhubarb.


  • 300g plain flour
  • ½ tsp baking powder
  • 250g caster sugar
  • 1 tsp cinnamon (optional)
  • 300-400g rhubarb, finely diced
  • grated zest of 1 orange
  • 2 eggs, beaten
  • 200ml milk
  • 100g butter, melted


Prep time: 20 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 200°C/Gas 6 and line a 12 hole muffin tin with paper cases. Combine flour, sugar, baking powder and cinnamon if using.
  • Step 2

    Mix in the finely diced rhubarb and orange zest. Beat eggs with milk and melted butter. Combine wet and dry ingredients and spoon mix into the muffin cases.
  • Step 3

    Sprinkle the tops with demerara or brown sugar and bake for 25-30 minutes.

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