Deliciously Moist Rhubarb Muffins with a Sweet Cinnamon Sugar Swirl

Why You’ll Love This Recipe

This recipe is loved for its balance of flavors—tart rhubarb meets a sweet, cinnamon-sugar swirl that creates the perfect contrast. The muffins are incredibly moist and fluffy, and the hint of vanilla and brown sugar elevates the overall taste. Whether you’re a fan of rhubarb or just looking for a new muffin recipe to add to your baking repertoire, these muffins will quickly become a favorite. Plus, they come together in just 35 minutes, making them an easy and delicious treat.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour

• 1 cup rhubarb, chopped

• ¾ cup granulated sugar

• ½ cup unsalted butter, melted

• 2 large eggs

• ½ cup milk

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons brown sugar

• 1 teaspoon cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

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

3. In a separate bowl, mix the melted butter with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in milk and vanilla extract.

4. Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the chopped rhubarb.

5. In a small bowl, combine the brown sugar and cinnamon.

6. Fill each muffin cup halfway with batter. Sprinkle a layer of the cinnamon sugar mixture on top, then add more batter to fill the cup. Finish with an extra sprinkle of the cinnamon sugar on top.

7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Servings and Timing

• Yield: 12 muffins

• Total Time: 35 minutes

• Prep Time: 10 minutes

• Cook Time: 18-22 minutes

Variations

• Add-ins: You can add a handful of chopped nuts, like walnuts or pecans, for some added crunch.

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.

• Fruit Twist: Replace the rhubarb with other fruits like strawberries, blueberries, or apples for a different flavor profile.

• Dairy-Free: Replace the milk and butter with dairy-free alternatives such as almond milk and coconut oil.

Storage/Reheating

• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week.

• Freezing: To freeze, let the muffins cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

• Reheating: Reheat in the microwave for 10-15 seconds or warm them in a 350°F (175°C) oven for about 5 minutes until heated through.

FAQs

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If it comes out with batter, bake for a few more minutes.

Can I use frozen rhubarb in this recipe?

Yes, frozen rhubarb can be used. Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter.

Can I make these muffins without cinnamon?

If you’re not a fan of cinnamon, you can omit it, or try adding other spices like nutmeg or allspice for a different flavor.

Can I use a hand mixer instead of whisking the ingredients by hand?

Yes, you can use a hand mixer, but be sure to mix gently so the muffins remain light and fluffy. Avoid overmixing the batter.

Can I add a glaze to these muffins?

Yes, you can add a simple glaze made of powdered sugar and milk for a sweet finish, though they are delicious on their own.

What can I substitute for the brown sugar in the cinnamon swirl?

You can use white sugar or coconut sugar instead of brown sugar, though brown sugar gives the swirl a lovely caramelized flavor.

Can I make these muffins dairy-free?

Yes, replace the butter with a dairy-free butter substitute and use almond or oat milk in place of the regular milk.

What is the best way to chop rhubarb for muffins?

Chop the rhubarb into small, bite-sized pieces, about ½ inch in size, to ensure it bakes evenly in the muffins.

Can I reduce the amount of sugar in this recipe?

Yes, you can reduce the sugar by up to ¼ cup if you prefer a less sweet muffin. Keep in mind that this might affect the texture slightly.

Can I double the recipe to make more muffins?

Absolutely! Just double the ingredients and bake in batches or use two muffin tins. Adjust the baking time if necessary.

Conclusion

These rhubarb muffins with a sweet cinnamon sugar swirl are a perfect treat for any occasion. Moist, fluffy, and full of flavor, they are sure to be a crowd-pleaser. With easy-to-find ingredients and a quick bake time, this recipe is a must-try for anyone who loves a good muffin. Enjoy them fresh out of the oven or save them for later—they’re delicious either way!

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Deliciously Moist Rhubarb Muffins with a Sweet Cinnamon Sugar Swirl

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These rhubarb muffins offer a perfect balance of tart rhubarb and sweet cinnamon sugar, creating a moist, fluffy texture that's perfect for breakfast or a snack.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Muffins
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ½ cups all-purpose flour

1 cup rhubarb, chopped

¾ cup granulated sugar

½ cup unsalted butter, melted

2 large eggs

½ cup milk

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

2 tablespoons brown sugar

1 teaspoon cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the melted butter with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in milk and vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the chopped rhubarb.
5. In a small bowl, combine the brown sugar and cinnamon.
6. Fill each muffin cup halfway with batter. Sprinkle a layer of the cinnamon sugar mixture on top, then add more batter to fill the cup. Finish with an extra sprinkle of the cinnamon sugar on top.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Notes

• For added crunch, consider adding chopped nuts like walnuts or pecans.
• For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• To make dairy-free muffins, use dairy-free butter and almond milk.
• These muffins can be stored in an airtight container for up to 3 days or refrigerated for up to 1 week.
• To freeze, let muffins cool completely and store in a freezer-safe bag for up to 3 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 20g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg