Moist, delicious muffins bursting with the summer flavours of rhubarb and orange.
To make the syrup, combine the orange juice with 3 Tbsp. sugar; stir until sugar dissolves. Once the muffins are baked, pierce the tops several times with a toothpick, and slowly pour about 1 Tbsp. of the orange juice and sugar mixture over the tops of each muffin. Let the muffins cool in the pan 10 minutes before removing them from the tin.