Description
Rhubarb Muffins with Cinnamon Sugar Topping are tender, moist muffins filled with tart rhubarb and finished with a sweet, spiced crust. They’re the perfect blend of bright fruit and warm spice, ideal for spring and summer baking.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup buttermilk or sour cream
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, chopped
- For the topping:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- Optional: 1 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
- Pour wet ingredients into the dry and stir just until combined. Do not overmix.
- Fold in chopped rhubarb gently.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Mix sugar and cinnamon for the topping. Sprinkle generously over each muffin. Optionally, brush muffin tops with melted butter before sprinkling.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped strawberries or nuts for extra texture and flavor.
- Use Greek yogurt instead of buttermilk for a tangier taste.
- Try a crumble topping with butter, flour, and brown sugar as an alternative.
- Toss frozen rhubarb in a little flour to prevent sogginess.
- Store in an airtight container to maintain moisture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
