Rhubarb Muffins with Cinnamon Sugar Topping

Why You’ll Love This Recipe

Rhubarb Muffins with Cinnamon Sugar Topping are the ultimate combination of tangy and sweet. The rhubarb adds a unique tartness that pairs beautifully with the soft, airy muffin base. The cinnamon sugar topping gives them an irresistible crunch and extra flavor. They’re easy to make, perfect for using up fresh or thawed rhubarb, and their warm, comforting aroma as they bake will fill your kitchen with deliciousness. Whether you enjoy them with your morning coffee or as an afternoon snack, these muffins will become a favorite in your baking rotation.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients:

• 1 egg

• 1 cup buttermilk

• ½ cup neutral oil (like canola or sunflower)

• 1 teaspoon vanilla extract

Add-ins:

• 1½ cups chopped fresh or thawed rhubarb

Topping:

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

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

Directions

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

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

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

4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.

5. Gently fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.

6. Fill the muffin cups about ¾ full with the batter.

7. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle this mixture generously over the tops of the muffin batter.

8. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

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

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

• Servings: 12

Variations

1. Nutty Addition: Add ½ cup of chopped nuts, such as walnuts or pecans, to the batter for extra crunch and flavor.

2. Fruit Combo: Mix in some other fruits like strawberries or blueberries to complement the rhubarb for a different flavor combination.

3. Vegan Version: Swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use non-dairy milk to make these muffins vegan-friendly.

4. Spiced Up: Add a pinch of ground ginger or nutmeg to the batter for an extra layer of warmth and spice.

Storage/Reheating

• Storage: Store any leftover muffins in an airtight container at room temperature for up to 2-3 days.

• Reheating: Reheat the muffins in the microwave for 10-15 seconds or in a warm oven for 5 minutes to bring back their freshness.

FAQs

1. Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it to remove excess moisture before adding it to the batter.

2. Can I use regular milk instead of buttermilk?

If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.

3. How can I make these muffins sweeter?

If you prefer a sweeter muffin, you can increase the sugar in the batter by a couple of tablespoons or add a bit of honey or maple syrup.

4. Can I use a different type of oil?

Yes, you can use other neutral oils like vegetable oil, sunflower oil, or even coconut oil (though it may impart a slight coconut flavor).

5. Can I make these muffins ahead of time?

Yes, you can make these muffins ahead of time. Once cooled, store them in an airtight container and enjoy them within a couple of days.

6. How do I know when these muffins are done?

The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with just a few crumbs.

7. Can I freeze these muffins?

Yes, you can freeze these muffins. Place them in an airtight container or freezer bag, and they will stay fresh for up to 3 months. Thaw them at room temperature before serving.

8. Can I skip the cinnamon sugar topping?

Yes, the cinnamon sugar topping is optional, but it adds a delightful sweetness and crunch. If you prefer, you can skip it or use a simple powdered sugar glaze instead.

9. How can I make these muffins fluffier?

To make the muffins fluffier, make sure not to overmix the batter and use fresh baking powder. This will help the muffins rise nicely.

10. Can I add more rhubarb?

Yes, you can increase the amount of rhubarb if you love its tangy flavor. Just make sure to adjust the batter consistency if needed by adding a bit more flour.

Conclusion

Rhubarb Muffins with Cinnamon Sugar Topping are the perfect combination of tart and sweet, with a soft, fluffy texture and a delicious cinnamon crunch on top. They’re easy to make, perfect for breakfast or a snack, and offer a wonderful way to use fresh or frozen rhubarb. These muffins are sure to become a beloved treat in your baking repertoire.