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Rhubarb Muffins with Cinnamon Sugar Topping

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These rhubarb muffins with cinnamon sugar topping are tender, sweet, and slightly tart, with a moist crumb and a crunchy cinnamon finish. Perfect for breakfast or a cozy snack, they’re easy to make and hard to resist.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups chopped fresh rhubarb
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 cup milk or buttermilk
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • For the topping:
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon melted butter (optional, for brushing)

Instructions

  1. Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the egg with sugar, then stir in milk, oil or melted butter, and vanilla extract.
  4. Combine wet and dry ingredients, stirring gently until just mixed.
  5. Fold in the chopped rhubarb.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Mix sugar and cinnamon in a small bowl. Optionally brush muffin tops with melted butter, then sprinkle with cinnamon sugar.
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • Thawed and drained frozen rhubarb can be used.
  • No need to peel rhubarb; just trim and chop.
  • Use half whole wheat flour for a heartier texture.
  • Add orange zest or chopped strawberries for variation.
  • Muffins can be frozen for up to 3 months.

Nutrition

Find it online: https://elladishes.com/rhubarb-muffins-with-cinnamon-sugar-topping/