Wednesday, June 10, 2009

Rhubarb Orange Sticky Muffins

My good friend Betti K. makes these wonderful Rhubarb Orange Muffins. One day I tried adding a sticky pecan mixture to the bottom of the muffin cups before spooning in the batter and now I make them like this each spring during rhubarb season.

If you want to make the muffins without the brown sugar/pecan topping, add 3/4 cup chopped pecans to the muffin batter.

Grease muffin pans. I use pans that make medium sized muffins and I usually get 16 muffins from this recipe.

Mix the following ingredients together and spoon a teaspoon or so into the bottom of each muffin cup:

  • 1 cup brown sugar
  • 1/4 cup butter or margarine, melted
  • 2 Tbsp. cream

Place 3 or 4 pecan halves in the bottom of each cup.

Mix muffin batter:

  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/4 cups finely chopped fresh rhubarb
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 tsp. grated orange rind
  • 3/4 cup orange juice

In a large bowl, combine all dry ingredients.

In medium bowl, beat egg.

Add oil, orange juice and orange rind to beaten eggs.

Add liquid mixture to dry mixture all at once and stir just until moistened.

Fold in rhubarb.

Spoon over brown sugar/pecan mixture in prepared muffin pans.

Bake for at 350 degrees F for 25 - 30 minutes.

Remove from oven, loosen sides of muffins and turn upside down on a rack.

These are best served the same day. If there are any left, store them in the refrigerator. (They will still be good the next day but will be softer in texture)

23 comments:

  1. These muffins look gourmet! Beautiful!

    ReplyDelete
  2. great recipe..I actually made these muffins yesterday. I did a search and came up with this recipe. Nice flavour combination.

    ReplyDelete
  3. These look so yummy! I've been wondering what to do with the rest of the rhubarb in the freezer. I might have to try these. =)

    ReplyDelete
  4. Rhubarb muffins are always good but you made them extra special!

    ReplyDelete
  5. as soon as i can get to my rhubarb patch i am going to try these.....
    very nice....

    ReplyDelete
  6. ooh that looks so yummy. I love rhubarb but I always need to cut it with something else. Orange is a great idea.

    ReplyDelete
  7. Thanks for visiting my blog for Outdoor Wednesday and for your kind comment. AND, Can you adopt me? Everything looks delish!!!!!

    ReplyDelete
  8. I've made these too .. .anything rhubarb is wonderful. ..thanks for posting it Bev.

    ReplyDelete
  9. Golly, those muffins look gorgeous and this certainly is the time of year to make them. Old rhubarb toughens and that wouldn't do for these little gems. I love your blog and will be back often.

    ReplyDelete
  10. those look amazing! Can't wait to try them out!

    ReplyDelete
  11. We're making these now but I didn't see an oven temp. maybe I missed it!? I'l assume350*! thanks!

    ReplyDelete
  12. I will have to try these as soon as I get some pecans. That's what stopped me when I thought I should make them today.

    ReplyDelete
  13. mmm - so yummy! I have to go through all of your girls' rhubarb recipe now that I've got all my rhubarb cut

    ReplyDelete
  14. Yes yes yes, I want to make these muffins. I love pecans and rhubarb, and I'd never thought of mixing them. yummy.

    ReplyDelete
  15. These look delicious. I must give it a try~!

    ReplyDelete
  16. Made these yesterday,and very yummy.But I made them with the baking cups,and just one suggestion,peel them before they cool down ,as the sauce in the bottom gets hard and one can't enjoy the yummy syrup and nuts,the way one would like!!

    ReplyDelete
  17. Had to re-comment! Made these yesterday and they were DELICIOUS!! I didn't have orange rind, or pecans so I used walnuts and I didn't have cream so I used milk and both were great substitutes! I would HIGHLY recommend you invert them right away! I dumped them out onto a baking sheet lined with foil! DELICIOUS and a great way to harvest your rhubarb!!

    ReplyDelete
  18. We have just finished eating our seconds...hmmmm, heavenly. I used my Texas muffin tins...made 12. They're going to be a regular every rhubarb season. Thank you!

    ReplyDelete
  19. Made these today... YUMMY! I used silicone muffin cups, it worked great... the sauce doesn't stick to the cups at all!

    ReplyDelete
  20. Where do I go wrong with these? They taste great, but..... the sugar mixture on the bottom, always bubbles up and over all over the pan/oven.

    ReplyDelete
    Replies
    1. Perhaps you're putting a bit too much sugar mixtures in the bottom of each cup. Put a bit less in next time and see how that works.

      Delete