Breakfast, Muffins, Recipes

Rhubarb Muffins

Before we joined a CSA this spring, I had never had the opportunity to try rhubarb. Last spring/summer, I looked for it, but must have been too late because I couldn’t find it anywhere–not the farmer’s market or the grocery store, and then I finally found it at a health foods store for about $6.99 a pound. Yikes! So imagine my excitement when I opened up my CSA basket three weeks in a row to find a big bunch of rhubarb. I had several recipes in my rhubarb “to-make” queue and this is the first I’d like to share.

These muffins are a perfect introduction to rhubarb for a newbie. They take typically tart rhubarb and make it sweet and flavorful with citrusy orange and sweet sugar. The soft, fluffy muffin is familiar and the crunch of pecans on top is extra satisfying. These muffins have definitely earned a spot on my “must make” list. I hope you enjoy them as much as I do!

Rhubarb Muffins [slightly altered from The Runner’s Plate]
printable version


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • dash salt
  • 1 egg
  • 2 tablespoons canola oil
  • 2 tablespoons coconut oil, melted but not hot
  • 2 teaspoons grated orange peel
  • 1/4 cup orange juice
  • 1/2 cup milk
  • 1-1/2 cups rhubarb, chopped
  • 2 tablespoons pecans, chopped


Preheat oven to 350 degrees. Line a muffin pan with 12 liners or grease with Crisco/butter, as desired.

In a large bowl, mix together flours, sugars, baking powder, baking soda, and sat. In a small bowl, whisk together egg, oils, orange peel, juice, and milk together. Incorporate wet ingredients into dry until just combined, then fold in rhubarb gently.

Spoon mixture into prepared pans, approximately 2/3 of the way full. Top with pecans and then bake for 25-30 minutes, or until golden brown.


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