Rhubarb Muffins with Cinnamon Sugar Topping

Rhubarb Muffins with Cinnamon Sugar Topping are tender, moist, and filled with tart rhubarb chunks that perfectly balance the sweet, spiced topping. I love the contrast between the soft, buttery crumb and the crisp cinnamon sugar finish. These muffins are perfect for spring and summer baking, turning fresh rhubarb into a bakery-style treat I can enjoy anytime.

Why You’ll Love This Recipe

I love this recipe because it’s the ideal mix of sweet and tart. The rhubarb softens while baking, adding a burst of brightness to every bite, and the cinnamon sugar topping creates a crackly, caramelized layer that makes these muffins extra special. They’re simple to make, freezer-friendly, and perfect for breakfast, brunch, or an afternoon snack.

Ingredients

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

For the muffins:

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Eggs

• Buttermilk or sour cream

• Unsalted butter (melted)

• Vanilla extract

• Fresh rhubarb (chopped into small pieces)

For the cinnamon sugar topping:

• Granulated sugar

• Ground cinnamon

• Optional: a little melted butter to help it stick better

Directions

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

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

3. In another bowl, I whisk the eggs, buttermilk, melted butter, and vanilla until smooth.

4. I pour the wet ingredients into the dry and stir just until combined—being careful not to overmix.

5. I fold in the chopped rhubarb gently.

6. I divide the batter evenly among the muffin cups, filling them about ¾ full.

7. I mix the cinnamon and sugar for the topping, then sprinkle it generously over each muffin.

8. I bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean.

9. I let the muffins cool in the pan for a few minutes, then transfer to a wire rack.

Servings and timing

This recipe makes 12 standard-size muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add chopped strawberries for extra sweetness or toss in a handful of chopped nuts for crunch. I’ve also made a crumble topping instead of cinnamon sugar using butter, flour, and brown sugar. For a slightly tangier flavor, I use Greek yogurt instead of buttermilk.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5. I reheat in the microwave for 10–15 seconds to bring back their warmth. They also freeze well—just wrap tightly and thaw overnight or reheat straight from frozen.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb straight from the freezer—no need to thaw, but I toss it lightly in flour to prevent sogginess.

Can I make mini muffins?

Absolutely. I bake them for about 10–12 minutes, checking for doneness with a toothpick.

What if I don’t have buttermilk?

I make a quick substitute with 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let it sit for 5 minutes before using.

Can I reduce the sugar?

Yes, I reduce it slightly in the batter if my rhubarb isn’t too tart, but I still keep some topping for that sweet crunch.

How do I keep the muffins moist?

I don’t overbake them, and I store them properly in an airtight container. The rhubarb helps keep the interior moist naturally.

Conclusion

Rhubarb Muffins with Cinnamon Sugar Topping are a delightful way to celebrate rhubarb season. With their soft texture, tart bursts of fruit, and crunchy cinnamon top, they feel like something straight from a bakery case. Whether I enjoy them fresh out of the oven or save them for later, they always hit the sweet spot.