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