Rhubarb Muffins with Cinnamon Sugar Topping

Why You’ll Love This Recipe

Rhubarb muffins with cinnamon sugar topping offer a delightful balance between tart and sweet. They’re:

• Great for breakfast or brunch

• A refreshing springtime treat

• Easy to freeze and reheat

Rhubarb adds a unique tang, while cinnamon sugar adds warmth and crunch. Together, they form a combination that’s both nostalgic and gourmet.

Ingredients

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

Muffins

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 egg

• 1 cup buttermilk

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 1½ cups fresh rhubarb, diced

Cinnamon Sugar Topping

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

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

3. In another bowl, whisk the egg, buttermilk, oil, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Gently fold in the diced rhubarb.

6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.

7. In a small bowl, mix the granulated sugar and cinnamon for the topping.

8. Sprinkle the cinnamon sugar mixture evenly over the tops of the muffins.

9. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 15 minutes

• Cook Time: 20–25 minutes

• Total Time: 35–40 minutes

Variations

• Add-ins: Incorporate white chocolate chips, chopped nuts (such as pecans or walnuts), or a teaspoon of orange zest for added flavor.

• Flavored Toppings: Mix cinnamon sugar with a pinch of nutmeg or cardamom for a spiced twist.

Storage/Reheating

• Storage: Store muffins at room temperature in an airtight container for up to 3 days.

• Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

• Reheating: Warm frozen muffins in a 350°F (175°C) oven for 10–15 minutes or microwave for 20–30 seconds.

FAQs

How should I store rhubarb muffins?

Store rhubarb muffins at room temperature in an airtight container for up to 3 days. For longer storage, freeze them as described above.

Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Ensure it is thawed and drained of excess moisture before adding it to the batter to prevent sogginess.

Can I substitute buttermilk with regular milk?

Buttermilk adds a tangy flavor and helps activate the baking soda. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar to a measuring cup and filling it with milk up to the 1-cup line. Let it sit for 5 minutes before using.

Can I make these muffins without cinnamon sugar topping?

Yes, you can omit the cinnamon sugar topping if you prefer. The muffins will still be delicious, though the topping adds a delightful crunch and flavor.

How can I make these muffins healthier?

To make these muffins healthier, consider using whole wheat flour, reducing the amount of sugar, or adding flaxseeds or chia seeds for added nutrition.

Can I add other fruits to this recipe?

Yes, you can add other fruits like strawberries or raspberries to the batter. Just ensure the total amount of fruit doesn't exceed 1½ cups to maintain the proper batter consistency.

Why is my muffin batter thick?

Muffin batter is typically thick to ensure the muffins rise properly and have a tender crumb. Be careful not to overmix the batter, as this can lead to dense muffins.

Can I use a mini muffin tin instead of a standard one?

Yes, you can use a mini muffin tin. Reduce the baking time to 10–12 minutes, or until a toothpick inserted into the center comes out clean.

Why do my muffins have a soggy bottom?

Soggy bottoms can result from underbaking, excess moisture in the batter, or using paper liners that aren't greaseproof. Ensure the muffins are fully baked and consider greasing the muffin tin if not using liners.

Can I make these muffins vegan?

To make these muffins vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use plant-based milk, and replace the buttermilk with a non-dairy alternative.

Conclusion

Rhubarb muffins with cinnamon sugar topping are a delightful treat that combines the tartness of rhubarb with the sweetness of cinnamon sugar. They're perfect for breakfast, brunch, or as a snack. With easy-to-find ingredients and simple preparation, these muffins are sure to become a favorite in your baking repertoire. Enjoy the seasonal flavors and the comforting aroma that fills your kitchen as they bake!

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Rhubarb Muffins with Cinnamon Sugar Topping

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Rhubarb muffins with cinnamon sugar topping offer a delightful balance of tart and sweet flavors, perfect for breakfast or brunch. They are easy to make, freeze, and reheat, providing a refreshing springtime treat with a nostalgic and gourmet touch.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Yield: 12 muffins
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 egg

1 cup buttermilk

½ cup vegetable oil

1 teaspoon vanilla extract

1½ cups fresh rhubarb, diced

¼ cup granulated sugar (for topping)

1 teaspoon ground cinnamon (for topping)

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Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the egg, buttermilk, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced rhubarb.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. In a small bowl, mix the granulated sugar and cinnamon for the topping.
8. Sprinkle the cinnamon sugar mixture evenly over the tops of the muffins.
9. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Store muffins at room temperature in an airtight container for up to 3 days.
• Freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
• Warm frozen muffins in a 350°F (175°C) oven for 10–15 minutes or microwave for 20–30 seconds before serving.
• You can substitute buttermilk with regular milk plus 1 tablespoon white vinegar, let sit 5 minutes.
• For vegan muffins, substitute the egg with a flax egg and use plant-based milk and buttermilk alternative.
• Add-ins like white chocolate chips, nuts, or orange zest can enhance flavor.
• Omit the cinnamon sugar topping if preferred, though it adds a crunchy, warm flavor.

Nutrition

• Serving Size: 1 muffin
• Calories: Approximately 200 kcal
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg