why make this recipe

Rhubarb muffins with cinnamon sugar topping are a delightful treat that offers a perfect balance of sweet and tangy flavors. They are easy to make and a great way to use fresh rhubarb when it’s in season. The added cinnamon sugar topping gives these muffins a warm, comforting touch that makes them perfect for breakfast or as an afternoon snack. Your family and friends will love them!

how to make Rhubarb Muffins with Cinnamon Sugar Topping

Ingredients:

• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup buttermilk (or 1 cup milk plus 1 tbsp vinegar mixed and rested for 5 minutes)
• 1 egg
• 2 cups chopped rhubarb
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the buttermilk (or the milk and vinegar mixture) and egg to the sugar mixture and stir until smooth.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
6. Fold in the chopped rhubarb.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. For the topping, sprinkle a mixture of sugar and cinnamon on top of each muffin.
9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

how to serve Rhubarb Muffins with Cinnamon Sugar Topping

These muffins are best served warm. You can enjoy them plain or with a bit of butter. They also pair nicely with coffee or tea for a relaxing afternoon snack. You can serve them at breakfast, brunch, or any time you want a tasty treat!

how to store Rhubarb Muffins with Cinnamon Sugar Topping

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just make sure to wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. They will stay fresh for about 2-3 months in the freezer.

tips to make Rhubarb Muffins with Cinnamon Sugar Topping

• Make sure to chop the rhubarb into small pieces for even distribution in the batter.
• Don’t overmix the batter; this will help keep the muffins light and fluffy.
• Feel free to adjust the amount of sugar if you prefer less sweetness, especially if you like the tartness of rhubarb.
• If you want a little extra flavor, you can add some vanilla extract to the wet ingredients.

variation

If you want to mix things up, try adding nuts like walnuts or pecans to the batter for some crunch. You can also switch out the rhubarb for other fruits like blueberries or cranberries to create different flavor profiles.

FAQs

Q: Can I use frozen rhubarb for these muffins?
A: Yes, you can use frozen rhubarb, but make sure to thaw and drain any excess liquid before adding it to the batter.

Q: What if I don’t have buttermilk?
A: You can easily make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar. Let it sit for 5 minutes before using.

Q: How can I tell when the muffins are done baking?
A: You can use a toothpick to check. Insert it into the center of a muffin; if it comes out clean, the muffins are done.