Irresistible Rhubarb Muffins With Cinnamon Sugar Topping

Nothing says comfort like the aroma of freshly baked Rhubarb Muffins With Cinnamon Sugar Topping wafting through your kitchen. Imagine biting into a soft, fluffy muffin, the tartness of rhubarb perfectly balanced by a sweet and crunchy cinnamon sugar crust. creamy comfort food perfect weeknight meal It’s like a hug for your taste buds, inviting you to take just one more bite—even if it means risking a muffin top!

These delightful muffins make for an excellent breakfast treat or an afternoon snack paired with your favorite cup of tea. I remember the first time I made these beauties; my kitchen smelled so heavenly that my neighbor knocked on my door, claiming he was just “passing by” for a chat. Spoiler alert: he left with two muffins in hand and a smile on his face.

I once served these muffins at a family gathering, and let me tell you—the compliments poured in faster than I could bake them!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Rhubarb: Choose bright red stalks that feel firm to the touch for the best flavor and texture.
• All-Purpose Flour: A staple in most kitchens, it helps give the muffins their fluffy structure.
• Sugar: Regular granulated sugar sweetens the batter while brown sugar is perfect for that crunchy topping.
• Baking Powder: This leavening agent ensures your muffins rise beautifully and don’t end up dense.
• Cinnamon: Ground cinnamon adds warmth and depth to both the batter and the topping.
• Milk: Any type works here; it adds moisture to keep those muffins tender.
• Butter: Melted butter brings richness to the muffins—because who doesn’t love butter?
• Eggs: Essential for binding everything together; they also add some protein!

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this banana cake recipe recipe.

Let’s Make it together

Preheat your oven to 375°F (190°C). Grab your muffin tin and line it with paper liners or spray it with nonstick cooking spray. The goal here is no muffin left behind!

Prepare Your Rhubarb: Rinse your rhubarb stalks under cold water, trimming off any leaves since they’re toxic. Chop them into small pieces about half an inch long.

Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until well combined. This step is crucial as it ensures even distribution of flavors throughout your muffins.

Combine Wet Ingredients: In another bowl, mix melted butter, milk, eggs, and vanilla extract until blended smoothly. The aroma will start teasing your senses—get ready!

Bring It All Together: Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; we want tender muffins! Just mix until you don’t see any dry flour.

Add Rhubarb and Bake!: Gently fold in your chopped rhubarb pieces. Spoon the batter evenly into your prepared muffin tin filling each cup about two-thirds full. Bake for 20-25 minutes until they’re golden brown on top and a toothpick comes out clean.

Create Cinnamon Sugar Topping: While they bake, mix sugar with cinnamon in a small bowl. Once your muffins cool slightly after baking, generously sprinkle this magical mixture over their tops.

And voilà! You now have irresistible Rhubarb Muffins With Cinnamon Sugar Topping ready to devour! Serve warm or store in an airtight container if you can resist eating them all at once—it’s tough! sweet side dish option. savory seafood dish.

These delightful treats pair wonderfully with coffee or tea while making every moment feel special. So go ahead—bake away—and enjoy each scrumptious bite!

Perfecting the Cooking Process

Start by preparing your muffin batter while preheating your oven to 375°F (190°C). This ensures that the muffins bake evenly and rise nicely. Mixing dry ingredients first helps avoid clumps.

Add Your Touch

Feel free to swap rhubarb with other fruits like strawberries or apples for a twist. Adding nuts or chocolate chips can elevate the flavor and texture of your muffins.

Storing & Reheating

Store leftover rhubarb muffins in an airtight container at room temperature for up to three days. Reheat them in the microwave for about 10-15 seconds, just enough to warm them through.

There was this one time I brought these rhubarb muffins to a family gathering, and they disappeared faster than you could say “delicious.” My Aunt Clara even asked me for the recipe, which made my day!

FAQ

Can I use frozen rhubarb in rhubarb muffins with cinnamon sugar topping?

For more inspiration, check out this cinnamon sugar donut bread recipe.

Yes, frozen rhubarb works well, but drain excess moisture before using.

How do I prevent my muffins from sticking to the pan?

Greasing the muffin tin or using liners can prevent sticking effectively.

What’s the secret to a crunchy cinnamon sugar topping?

Mix equal parts sugar and cinnamon, then sprinkle generously on top before baking.

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Rhubarb Muffins with Cinnamon Sugar Topping

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• Author: Mery Mack
• Total Time: 40 minutes
• Yield: Approximately 12 muffins 1x

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Description

Rhubarb Muffins with Cinnamon Sugar Topping are a delightful blend of tart rhubarb and sweet cinnamon, creating a comforting treat that warms your kitchen. With a soft, fluffy interior and a crunchy sugar crust, these muffins are perfect for breakfast or as an afternoon snack. They’re quick to prepare, making them an ideal choice for busy mornings or brunch gatherings. Enjoy them fresh out of the oven or store them for later – they freeze beautifully!

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Ingredients

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• 1 cup fresh rhubarb, chopped
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup milk
• ½ cup melted butter
• 2 large eggs

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Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Rinse rhubarb stalks, trim leaves, and chop into small pieces.
3. In a bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt.
4. In another bowl, combine melted butter, milk, eggs, and vanilla extract until smooth.
5. Fold the dry ingredients into the wet mixture carefully; avoid overmixing.
6. Gently add chopped rhubarb and spoon the batter into the muffin tin.
7. Bake for 20-25 minutes until golden brown; a toothpick should come out clean.
8. Mix remaining sugar and cinnamon in a bowl; sprinkle over warm muffins.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (70g)
• Calories: 200
• Sugar: 12g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg