Healthy Orange Rhubarb Muffins with Buttermilk

Springtime is the best season because Rhubarb is fresh and in season. Rhubarb muffins are a great way to use up some extra rhubarb that you have lying around in your garden this time of year. – When life gives you rhubarb just make rhubarb muffins!

At my old house, there was a rhubarb bush in the garden. It grew, and grew, and grew, and produced so much rhubarb, I had it coming out of my ears. I honestly didn’t know what to do with it all and I’d be searching for so many rhubarb recipes online. I think the only rhubarb recipe I ever liked was having them in muffins and strawberry rhubarb crisp. I kind of miss that rhubarb plant since I’ve moved but I don’t miss all the rhubarb that I used to have.

Rhubarb is very tart and the only way to make it edible is by adding a lot of sugar to it in my opinion. I think  I see rhubarb more in sweet dishes rather than savory.

Tips for Rhubarb Muffins

If you don’t have any buttermilk simply mix together 1 cup of milk (any kind) plus 1 tablespoon of vinegar or lemon juice and let that sit for a while. That mixture will become buttermilk.

Save some extra chopped rhubarb to put on top of the muffins. Place them on top of the batter before you bake them. These rhubarb muffins are 5 smart points each. If you desire to sub out the oil for unsweetened applesauce they are only 4 smart points.

If you don’t like your muffin batter very wet only use 1/2 cup milk.

What Ingredients do I need for Rhubarb Muffins 

In this section, you can find substitutes or suggestions for certain check here

Brown Sugar  – regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so

Buttermilk – Don’t have buttermilk? Make your own by combining regular milk with lemon juice and let it sit for a while. 

Vegetable Oil– can swap out greek yogurt, sour cream, or applesauce

Eggs – large eggs at room temperature – using room temperature eggs will help mix stuff together better 

Vanilla Extract – as Ina Garten always says use a good pure vanilla extract. No imitation vanilla please! Vanilla extract is made by combing vodka and fresh vanilla beans to a glass jar. This has to sit for a couple of days for the vodka to smart smelling like vanilla beans.

Orange Zest – use grater

All Purpose Flour – Most baking recipes will require some type of flour. In order to get the right amount level off the flour with a spoon.

Baking Soda and baking powder  to help the muffins rise and spread out more 

Chopped Rhubarb – 3 cups or however much you like! If you don’t have rhubarb you can find it now in the produce section of your grocery store! The one I usually shop at had them in bags.

Variations to Try

Instead of 3 cups of chopped rhubarb use 1 1/2 cups of chopped strawberry for Strawberry Rhubarb Muffins

Make a crumble streusel topping to add on the top of the muffins or sprinkle the top with sugar.

Replace half of the amount of rhubarb with some chopped Zucchini or apples

Want to try using different types of flours? Try wheat flour, oats, or even different types of flour such as coconut or almond flour for special diet needs.

How to make Healthy Orange Rhubarb Muffins

1. Preheat the oven to 400 degrees F (175 degrees C). Grease one 12-cup muffin pan or line with paper cups.
2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt and set aside.
3. In a separate bowl, beat the brown sugar, oil, egg, vanilla, and buttermilk with an electric mixer until smooth. Slowly incorporate the dry ingredients until blended. Fold in the rhubarb and orange zest.
4. Spoon the batter into the prepared cups, filling almost to the top.
5. Cook muffins 20-25 mins or until a toothpick comes out clean.
6. 5 smart points for 1 muffin

Other Recipes To Try 

No Knead Focaccia Bread 

Air Fryer Bacon and Egg Toasts

Chocolate Covered Dates 

Sweet Potato and Sausage Hash 

Buffalo Chicken Taquitos 

Sour Cream Noodle Bake 

If you like this recipe for Rhubarb Muffins let me know by leaving a comment below, uploading a picture to my Pinterest or tagging me on Instagram @recipediariesww 

Healthy Orange Rhubarb Muffins

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★★★★★

5 from 1 reviews

• Author: Jenna
• Cook Time: 25
• Total Time: 25
• Yield: 12 1x

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Ingredients

• 2/3 cup brown sugar
• 1/2 cup low-fat buttermilk (see tips above for making homemade buttermilk)
• 1/4 cup vegetable oil, 
• 1 Egg
• 1 teaspoon of vanilla
• 1 1/2 tsp orange zest 
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1/2 tsp salt
• 3 cups rhubarb, chopped

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Instructions

1. Preheat the oven to 400 degrees F (175 degrees C). Grease one 12 cup muffin pan or line with paper cups.
2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt and set aside. 
3. In a separate bowl, beat the brown sugar, oil, egg, vanilla, and buttermilk with an electric mixer until smooth. Slowly incorporate the dry ingredients until blended. Fold in the rhubarb and orange zest. 
4. Spoon the batter into the prepared cups, filling almost to the top. 
5. Cook muffins 20-25 mins or until a toothpick comes out clean.
6. 5 smart points for 1 muffin. 

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Notes

myWW points: Blue 4; Green 4; Purple  4

If you don’t like your muffin batter very wet only use 1/2 cup milk. 

• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 166
• Sugar: 13.4g
• Sodium: 130.4
• Fat: 5.4g
• Saturated Fat: 1
• Carbohydrates: 26.8g
• Fiber: 1.1g
• Protein: 3.1g