Name: Rhubarb Muffins with Cinnamon Sugar Topping Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup buttermilk; 1/3 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups chopped fresh rhubarb; 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon

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If you’re on the hunt for a joyful, fruit-packed treat that balances sweet nostalgia with a little spring zing, let me introduce you to Rhubarb Muffins with Cinnamon Sugar Topping. These tender muffins perfectly capture rhubarb’s bright tartness, wrapped in a fluffy, warmly-spiced crumb, and finished with the best part—a crisp cinnamon sugar crown! They’re as delightful to wake up to as they are to share over coffee with friends, and I really can’t wait for you to bake a batch and taste this wonderful combination for yourself.

Rhubarb Muffins with Cinnamon Sugar Topping Recipe - Recipe Image

Ingredients You’ll Need

Don’t you love a recipe where every ingredient truly matters? Rhubarb Muffins with Cinnamon Sugar Topping call for basics you probably already have, plus those bursts of fresh rhubarb that make every bite sing. Here’s why each item brings its magic to the mix:

All-purpose flour: Lays the perfect foundation for a tender, fluffy crumb without being too heavy.
Granulated sugar: Sweetens the muffins and balances rhubarb’s zippy tartness beautifully.
Baking powder: Gives these muffins their essential light rise—never skip it!
Baking soda: Works with the buttermilk to help the muffins puff up perfectly.
Salt: Enhances flavor and keeps things from tasting flat.
Ground cinnamon: Adds warmth to the batter and, together with sugar, turns the topping into pure comfort.
Buttermilk: Ensures the muffins are extra moist and slightly tangy, a must with rhubarb.
Vegetable oil: Keeps the crumb tender and light (no dry muffins here!).
Large egg: Binds everything for a lovely, soft texture.
Vanilla extract: Brings in that cozy, bakery-style aroma and flavor.
Chopped fresh rhubarb: The star! Juicy pops of tart flavor in every bite.
Granulated sugar (for topping): Makes a crackly, sweet finish that takes these muffins up a notch.
Ground cinnamon (for topping): Complements the tangy rhubarb and sweet sugar with a spiced kick.

How to Make Rhubarb Muffins with Cinnamon Sugar Topping

Step 1: Prep Your Muffin Pan and Oven

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with cheerful paper liners or give it a light greasing—either works and ensures those muffins pop out easily. Having everything ready before you mix the batter keeps things stress-free!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This makes sure your leaveners and spice are perfectly distributed, so every muffin is evenly delicious. Plus, whisking fluffs up the flour a bit for that dreamy muffin texture.

Step 3: Combine the Wet Ingredients

Grab a second bowl and whisk up the buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth. This blend brings together richness, moisture, and that irresistible flavor that sets your Rhubarb Muffins with Cinnamon Sugar Topping apart from the rest.

Step 4: Bring It All Together

Pour your wet mixture over the dry ingredients. Stir gently—just until you don’t see dry flour streaks. Overmixing can lead to tough muffins, and we want soft and tender! Now, lovingly fold in the chopped rhubarb, making sure it’s evenly spread throughout. Every muffin deserves a burst of rhubarb!

Step 5: Fill and Top the Muffin Cups

Divide the batter among your prepared muffin cups. Don’t worry if the batter feels a bit thick—it should! In a small bowl, mix together the 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Sprinkle this glorious cinnamon sugar over each muffin—you’ll thank yourself later for this sweet, spiced crunch.

Step 6: Bake and Cool

Slide the tin into your preheated oven and bake for 20 to 25 minutes, or until a toothpick poked into the center comes out clean. Let them cool in the pan for about 5 minutes (to help them set), then transfer to a wire rack. Try not to eat them all before they’ve cooled—you’ll want that topping to crisp up!

How to Serve Rhubarb Muffins with Cinnamon Sugar Topping

Garnishes

You can sprinkle a few extra slivers of fresh rhubarb or a dusting of powdered sugar over the muffins for a picture-perfect look. A dollop of whipped cream or a drizzle of vanilla glaze also adds an extra layer of flair, especially if you’re sharing these on a brunch spread.

Side Dishes

Pair your muffins with some creamy Greek yogurt or a fresh berry compote for a balanced breakfast. If you’re going the afternoon snack route, a mug of milky tea or coffee is all you need to make the rhubarb flavors pop.

Creative Ways to Present

For a fun twist, serve these muffins on a rustic wooden board with extra rhubarb stalks for color. Or line a basket with a gingham towel, nestle in your Rhubarb Muffins with Cinnamon Sugar Topping, and watch them disappear at your next picnic!

Make Ahead and Storage

Storing Leftovers

Once cool, leftover muffins can be kept in an airtight container at room temperature for 2-3 days. The cinnamon sugar topping stays surprisingly crisp, and the interior remains moist without turning soggy—just make sure you don’t trap any steam when packing them up!

Freezing

Rhubarb Muffins with Cinnamon Sugar Topping freeze beautifully. Just wrap each muffin individually in plastic wrap, then place them all in a freezer bag. They’ll stay fresh for up to 2 months and are perfect for those busy mornings.

Reheating

To revive that just-baked magic, thaw a muffin overnight in the fridge (or gently at room temperature for a couple hours). For the ultimate treat, warm in a 300°F oven for about 5 minutes—you’ll get that crisp topping back and the inside will be even more tender.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes! Just make sure you thaw the rhubarb completely and drain off any excess liquid before adding it to the batter. This keeps your muffins from turning out soggy and ensures even distribution of rhubarb pieces.

What can I substitute for buttermilk?

If you don’t have buttermilk, simply add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk, stir, and let it sit for 5 minutes. You’ll get the same tangy, moist results in your Rhubarb Muffins with Cinnamon Sugar Topping.

Can I make these muffins gluten-free?

Absolutely! Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Just double-check that your baking powder and other ingredients are certified gluten-free, too.

Can I add nuts or other fruits?

Definitely! Chopped walnuts or pecans add a lovely crunch, while strawberries or raspberries combine beautifully with rhubarb. Just keep total fruit and nut quantities to about 1 1/2 cups so your muffins don’t get overloaded.

Why do I need to let the muffins cool before eating?

Patience is a virtue here! Giving the muffins a few minutes to cool helps the cinnamon sugar topping set and lets the crumb finish settling, which means fewer crumbs and a perfect bite every time.

Final Thoughts

If you’re dreaming of a muffin that sings of spring and delivers a warm, home-baked embrace in every bite, you need to try these Rhubarb Muffins with Cinnamon Sugar Topping. They’re simple, satisfying, and have just the right pop of flavor to brighten any day. Make a batch soon—you’ll want to share the joy, I promise!

Rhubarb Muffins with Cinnamon Sugar Topping Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Rhubarb Muffins with Cinnamon Sugar Topping are a delightful treat, perfect for a springtime breakfast or brunch. The tender muffin filled with juicy rhubarb and topped with a sweet cinnamon sugar crunch is sure to become a favorite in your baking repertoire.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

1 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

For Topping:

1 1/2 cups chopped fresh rhubarb
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease.
Prepare the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients: In another bowl, whisk buttermilk, oil, egg, and vanilla until smooth. Combine with dry ingredients.
Add rhubarb: Gently fold in the chopped rhubarb.
Fill muffin cups: Divide batter into prepared muffin cups.
Add topping: Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon, sprinkle over muffins.
Bake: Bake for 20–25 minutes until a toothpick inserted comes out clean.
Cool and serve: Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.