Rhubarb Muffins with Cinnamon Sugar Topping
Rhubarb Muffins with Cinnamon Sugar Topping are a delightful treat that combines the tartness of fresh rhubarb with a sweet, crunchy topping. These soft, moist muffins are perfect for breakfast, brunch, or as a snack. With their vibrant colors and irresistible flavor, they’re sure to please everyone at the table. Ready to bake? Your kitchen will soon be filled with an inviting aroma that’s hard to resist!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 1 tsp ground cinnamon (for topping)
- 2 tbsp granulated sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry mixture and stir gently to combine. Fold in the chopped rhubarb until evenly distributed.
- Spoon the batter into muffin tins, filling each about three-quarters full. Combine the extra sugar and cinnamon for the topping and sprinkle generously over the batter.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool slightly before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg