Rhubarb Muffins with Cinnamon Sugar Topping

These rhubarb muffins with cinnamon sugar topping are a delightful blend of tart and sweet, with a moist crumb and a warm, crunchy finish. I love how the tangy rhubarb contrasts with the sugary topping, making each bite perfectly balanced and comforting.

Why You’ll Love This Recipe

I always look forward to rhubarb season just so I can bake these muffins. They’re simple to make, incredibly flavorful, and smell amazing fresh out of the oven. The cinnamon sugar topping adds a cozy, bakery-style touch, and the muffins stay soft and moist for days. Whether I’m baking them for breakfast, a snack, or to share with friends, these never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Sugar

• Egg

• Milk or buttermilk

• Vegetable oil or melted butter

• Vanilla extract

For the topping:

• Sugar

• Ground cinnamon

• Melted butter (optional, for brushing tops before sprinkling sugar)

Directions

1. I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, I beat the egg with sugar, then stir in the milk, oil (or melted butter), and vanilla extract.

4. I add the wet mixture to the dry ingredients and stir gently until just combined.

5. I fold in the chopped rhubarb carefully, making sure not to overmix.

6. I spoon the batter evenly into the prepared muffin cups, filling them about ¾ full.

7. In a small bowl, I mix sugar and cinnamon, then sprinkle it generously over the tops of the muffins.

8. I bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

9. After baking, I let them cool in the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 standard muffins. The prep time is about 15 minutes, and the baking time is around 20 to 25 minutes, so I can have these warm, fresh muffins ready in under 45 minutes.

Variations

I’ve made these with a touch of orange zest for added brightness, or mixed in a few chopped strawberries for an extra fruity kick. If I’m feeling indulgent, I sometimes top the muffins with a cinnamon streusel instead of the sugar sprinkle.

storage/reheating

Once cooled, I store the muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them for up to 3 months. I reheat them in the microwave for 15–20 seconds or warm them in the oven at 300°F (150°C) for about 5–7 minutes.

FAQs

Can I use frozen rhubarb?

Yes, I’ve used frozen rhubarb, but I always thaw and drain it well before adding it to the batter to avoid too much moisture.

Do I need to peel the rhubarb?

No, I don’t peel rhubarb. I just trim the ends and chop it. The skin softens nicely as it bakes.

Can I use whole wheat flour?

I sometimes use half whole wheat and half all-purpose flour. It gives a slightly denser texture but still tastes great.

How do I know when the muffins are done?

I check with a toothpick in the center. If it comes out clean or with just a few crumbs, they’re ready.

Can I skip the cinnamon sugar topping?

I can, but I wouldn’t! It adds a lovely crunch and a hint of sweetness that makes these muffins extra special.

Conclusion

These rhubarb muffins with cinnamon sugar topping are a favorite in my kitchen when rhubarb is in season. They’re easy, flavorful, and always make the house smell amazing. Whether for breakfast or a cozy afternoon snack, I always come back to this recipe—it never fails.