Cinnamon Rhubarb Muffins
Delight your taste buds with these tender and flavorful Cinnamon Rhubarb Muffins, a harmonious blend of sweet, tangy, and spiced perfection. Bursting with tart chunks of rhubarb and infused with warm cinnamon, these muffins are the ultimate treat for breakfast, brunch, or an afternoon snack. A light brown sugar-cinnamon topping adds a delightful crunch, perfectly complementing the soft, moist crumb achieved with creamy buttermilk and melted butter. Ready in just 35 minutes, this easy recipe is a must-try for fans of seasonal baking or anyone looking to elevate their muffin game. Whether served warm from the oven or enjoyed the next day, these muffins are guaranteed to impress!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup unsalted butter, melted and cooled
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups chopped rhubarb
- 0.25 cup light brown sugar
- 0.5 teaspoon ground cinnamon for topping
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter will be thick.
Fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
In a small bowl, mix the light brown sugar and additional ground cinnamon for the topping. Sprinkle this mixture evenly over the batter in each muffin cup.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your cinnamon rhubarb muffins warm or at room temperature!
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 22.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
