Cinnamon Topped Rhubarb Muffins
Bursting with tangy rhubarb and warmly spiced cinnamon, these Cinnamon Topped Rhubarb Muffins are a delightful way to brighten your morning or elevate an afternoon snack. The tender, moist muffin base is enhanced with the tartness of chopped rhubarb, while a buttery brown sugar and cinnamon crumb topping adds a sweet, spiced crunch in every bite. This quick and easy recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 25 minutes. Perfect for brunch gatherings or a weekday treat, these muffins blend classic flavors with a touch of seasonal flair. Serve them fresh from the oven or store them for up to three days — either way, their irresistible aroma and flavor will make them disappear in no time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 large Egg
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Rhubarb
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon (for topping)
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tray or line it with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
In a separate bowl, beat the egg, then stir in the milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Fold the chopped rhubarb into the batter, ensuring it is evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
To make the topping, mix the brown sugar, ground cinnamon, and melted butter in a small bowl until it forms a crumbly mixture.
Sprinkle a spoonful of the cinnamon-sugar topping over each muffin.
Bake the muffins in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 292 mg | 98% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 329.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 580 mg | 45% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1485 mg | 32% | |
*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.
