Rhubarb Muffins

1 cup all-purpose flour (120g) 

1/2 cup white whole wheat flour (60g)

½ cup granulated sugar (100g)

1/4 cup packed light brown sugar (53g)

¾ teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

2 large eggs beaten

2 Tbsp orange zest, optional 

2 Tbsp orange juice or milk

½ cup neutral oil

1 1/2 cups rhubarb, chopped


Preheat the oven to 425°. Line a 12 cup muffin pan.

In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt. Stir in the eggs, orange zest, orange juice and oil until fully combined. Batter will be thick.

Stir the rhubarb into the batter until evenly combined. Divide batter evenly into muffin pan.

Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan and then transfer to a wire rack to continue cooling or enjoy warm.

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