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1
Position an oven rack in the middle of the oven.
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2
Preheat the oven to 350F.
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3
Line two standard muffin pans with 16 paper baking cups or lightly butter the muffin cups.
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4
Combine the flour, baking soda, cinnamon, and salt in a large bowl and set aside.
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5
Using a mixer set on high speed, cream the butter and sugar in a large mixing bowl for about 5 minutes, or until light and fluffy.
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6
Add the eggs, one at a time, beating well after each addition.
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7
Add the vanilla, sour cream, milk, and orange zest and beat for 5 minutes.
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8
Turn mixer to low and combine the flour mixture with the butter mixture, beating just until incorporated, with no streaks of flour remaining.
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9
Fold in the rhubarb.
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10
Spoon the batter into the muffin cups, filling them two-thirds full.
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11
Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, the tops spring back when pressed lightly, and they are a light golden color.
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12
Remove the muffins from the oven and allow to cool in the pans for 5 minutes.
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13
Remove the muffins from the pans, transfer to a wire rack, and allow to cool for about 15 minutes.
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14
Substitute 2 cups chopped strawberries for the rhubarb.
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15
Substitute 1 cup chopped strawberries for 1 cup rhubarb.
