Rhubarb and Orange Muffins

25 minutes - 30 minutes

Makes 6 large muffins. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

This recipe is from Delia's Cakes.

There were a few sceptics when, in my muffin madness, I suggested we try rhubarb.

But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.

The Delia Online Cookery School: You can watch how to make other muffin recipes in our video. Click the image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Frozen rhubarb in muffins

Asked by: Pauline Anne

Can I use frozen chopped rhurbarb in Delia’s muffins. Many thanks

Answered by Lindsey: Hello, We haven’t tested them with frozen rhubarb but I think it’s certainly worth trying. Best wishes Lindsey

The amount of juice squeezed from a large orange

Asked by: Pauline Anne

Your rhubarb muffin recipe is gorgeous. I have made them several times but am having a problem with the quantity of orange juice. Not all two oranges yield the same quantity. I would be obliged if you could give me a More specific amount. Thank you.

Answered by Lindsey: Hello, I get about 150mls of juice from a large orange. Best wishes Lindsey

Method

With muffins it’s always a good idea to have everything weighed out and ready before you start.

Begin by sifting the flour, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing. Now, in another bowl, whisk together the almonds, orange juice and zest, egg, sugar and melted butter. Return the dry ingredients to the sieve and sift them straight into the egg mixture. (This double sifting is crucial because we won’t be doing much mixing.) What you now need to do is take a large metal spoon and fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds).

What you mustn’t do is beat or stir, just fold, ignoring the uneven appearance of the mixture because that’s precisely what makes the muffins really light. Over-mixing is where people go wrong. Next, quickly fold in the rhubarb – again no stirring. Now divide the mixture between the muffin cases. Sprinkle on the demerara and bake near the centre of the oven for 25–30 minutes until well-risen and golden brown. Remove the muffins from the oven, and transfer them straight away to a wire rack to cool.

Store in an airtight tin or cake box.

Watch more muffins being made in our Cookery School Video on this page

Ingredients

150g plain flour

1 level dessertspoon baking powder

¼ teaspoon salt

1 heaped tablespoon ground almonds

zest and juice of 1 large orange

1 large egg

75g dark brown soft sugar

50g block butter, melted and cooled slightly

225g rhubarb, cut into 1.5cm cubes

For the topping:

1 heaped tablespoon demerara sugar

Equipment

You will need a Delia Online 6 Cup Muffin Tray lined with 6 muffin paper cases, generously brushed with melted butter. Click here for more details of the muffin cases

The Delia Online bakeware range is now available online, and you can buy our 6 Cup Muffin Tray direct from Silverwood.

Click here for the tray