Orange Rhubarb Muffins

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Servings 12 muffins


  • 2 cups flour 11 oz. by weight
  • 1/2 cup demerara sugar or light brown sugar 4 1/2 oz. by weight
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp coriander
  • 1 egg
  • 1/4 cup vegetable oil 2 oz. by weight
  • 3/4 cup orange juice 6 oz. by weight
  • 1 tsp orange zest optional
  • 1 1/2 cups rhubarb, sliced 1/8” thick 6 oz. by weight


  • Preheat oven to 375ºF. 
  • Line a muffin pan with muffin liners.
  • In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt and coriander.
  • In another bowl, whisk together the egg, oil, orange juice, and orange zest, if using.
  • Stir the wet ingredients into the dry ingredients until just combined. Fold in the rhubarb.
  • Divide the batter between the muffin liners.
  • Bake for 20-25 minutes or until a toothpick comes out clean, rotating the pan halfway through baking.

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