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Freshly baked Cinnamon Rhubarb Muffins topped with a sprinkle of cinnamon sugar.

Cinnamon-Rhubarb Muffins

Deliciously tangy muffins made with fresh rhubarb and topped with a crackly cinnamon-sugar finish. A perfect treat for brunch or snacks!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For a lighter muffin, substitute half with pastry flour.
  • 3/4 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp ground cinnamon For the batter.
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup sour cream or Greek yogurt Use full-fat for best texture.
  • 8 tbsp unsalted butter, melted and cooled Or use neutral oil for a slightly softer crumb.
  • 2 large eggs
  • 1 tsp pure vanilla extract
Fruits and Toppings
  • 2 cups finely diced rhubarb About 6–8 stalks depending on size.
  • 3 tbsp vanilla sugar or plain sugar for topping
  • 1/2 tsp ground cinnamon for topping

Method
 

Preparation
  1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, baking soda, and salt until evenly mixed.
  3. In a separate bowl, whisk sour cream (or yogurt), melted cooled butter, eggs, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined.
  5. Fold in the finely diced rhubarb, taking care to distribute it evenly without overworking the batter.
  6. Divide the thick batter evenly among the 12 liners, filling each about three-quarters full.
  7. In a small bowl, mix the vanilla sugar (or plain sugar) with 1/2 teaspoon cinnamon. Sprinkle roughly 1/2 teaspoon of this mixture on top of each muffin.
Baking
  1. Bake for 18–22 minutes, rotating the pan halfway through. The tops should be golden and a toothpick in the center should come out clean or with a few moist crumbs.
  2. Let the muffins cool in the pan for 5–10 minutes. Transfer them to a wire rack to cool completely before storing or serving.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 10g

Notes

If rhubarb is very tart, toss diced pieces with 1–2 tablespoons sugar and let sit for 10 minutes, then drain excess juice before folding in. Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled muffins for up to 3 months.

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