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
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.
Notes
- If using frozen rhubarb, thaw and drain well before adding to the batter.
- Best enjoyed fresh but can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
