Description
These Rhubarb Muffins are soft, fluffy, and bursting with sweet-tart rhubarb in every bite. Finished with a crunchy cinnamon sugar topping, they’re the perfect homemade treat for breakfast, brunch, or an afternoon snack during rhubarb season.
Ingredients
Scale
Ingredients
For the Muffins
- 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
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, diced
For the Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp melted butter
Instructions
Instructions
- Preheat the oven: Heat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine the wet ingredients: In another bowl, whisk together eggs, melted butter, buttermilk, and vanilla extract.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the diced rhubarb.
- Fill the muffin pan: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Add the topping: Brush the tops lightly with melted butter and sprinkle with the cinnamon sugar mixture.
- Bake: Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a wire rack.
Notes
Avoid overmixing the batter to keep the muffins light and tender. Fresh rhubarb provides the best flavor, but frozen rhubarb can be used after thawing and draining well. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: rhubarb muffins, easy rhubarb muffins, homemade spring muffins, fresh rhubarb recipe, breakfast muffins, cinnamon rhubarb muffins
