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Upside Down Rhubarb Muffins with Orange Zest Glaze

These delightful muffins combine tangy rhubarb with a sweet orange glaze, offering a comforting treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup chopped rhubarb Choose firm, vibrant stalks for best results.
  • 1/2 cup sugar Used for sweetness in the batter and rhubarb mixture.
  • 1/2 cup unsalted butter, softened Creates a rich base for the muffins.
  • 1 cup all-purpose flour Provides structure.
  • 1/2 cup milk Can be substituted with non-dairy alternatives.
  • 1 large egg Can be replaced with flaxseed meal for a vegan option.
  • 1 tsp baking powder Leavening agent.
  • 1/4 tsp salt Balances the flavors.
  • 1 zest orange Adds citrus flavor.
Glaze Ingredients
  • 1/2 cup powdered sugar For the glaze.
  • 2-3 tbsp orange juice Use to achieve desired glaze consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a small bowl, combine the chopped rhubarb with 1/2 cup of sugar and set aside.
  3. In another mixing bowl, cream the softened butter and remaining sugar until light and fluffy.
  4. Beat in the egg, then stir in the milk and orange zest until well combined.
  5. In a separate bowl, mix flour, baking powder, and salt, then gradually add to the wet ingredients.
  6. Gently fold in the prepared rhubarb mixture without overmixing.
  7. Pour the batter into the greased muffin tin and bake for 20-25 minutes.
Glazing
  1. While the muffins cool, make the glaze by mixing powdered sugar with orange juice.
  2. Once cooled, drizzle the glaze over each muffin.

Notes

Store muffins in an airtight container in the refrigerator for up to five days or freeze for up to three months.