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Rhubarb Muffins with Cinnamon Sugar Topping Recipe

Rhubarb Muffins with Cinnamon Sugar Topping Recipe
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4.6 from 22 reviews

These Rhubarb Muffins with Cinnamon Sugar Topping are a delightful treat, perfect for a springtime breakfast or brunch. The tender muffin filled with juicy rhubarb and topped with a sweet cinnamon sugar crunch is sure to become a favorite in your baking repertoire.

Ingredients

Units Scale

Dry Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients:

  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

For Topping:

  • 1 1/2 cups chopped fresh rhubarb
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease.
  2. Prepare the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. Mix the wet ingredients: In another bowl, whisk buttermilk, oil, egg, and vanilla until smooth. Combine with dry ingredients.
  4. Add rhubarb: Gently fold in the chopped rhubarb.
  5. Fill muffin cups: Divide batter into prepared muffin cups.
  6. Add topping: Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon, sprinkle over muffins.
  7. Bake: Bake for 20–25 minutes until a toothpick inserted comes out clean.
  8. Cool and serve: Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • If using frozen rhubarb, thaw and drain well before adding to the batter.
  • Best enjoyed fresh but can be frozen for up to 2 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/rhubarb-muffins-with-cinnamon-sugar-topping-recipe-2/