Cinnamon Rhubarb Muffins

These Cinnamon Rhubarb Muffins are a delightful balance of tart and sweet. Tender and moist with a warm cinnamon undertone, they showcase rhubarb’s tang in the most comforting way. Perfect for breakfast, brunch, or an afternoon snack, these muffins are a seasonal treat you’ll want to bake on repeat.

Why You’ll Love This Recipe

• Sweet and tangy combo: Tart rhubarb paired with cinnamon and sugar makes every bite burst with flavor
• Moist and tender texture: Buttermilk (or yogurt) keeps them soft and fluffy
• Easy to make: A simple, one-bowl batter with no mixer needed
• Freezer-friendly: Make a batch and enjoy them later
• Perfect for spring and early summer when rhubarb is in season

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
• Sugar
• Egg
• Vegetable oil (or melted butter)
• Buttermilk (or yogurt)
• Vanilla extract
• Fresh rhubarb, chopped

Optional for topping:

• Cinnamon sugar
• Turbinado sugar

Directions

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
3. In another bowl, whisk the egg, oil, buttermilk, and vanilla until well combined.
4. Pour wet ingredients into the dry and mix just until combined.
5. Gently fold in the chopped rhubarb.
6. Divide the batter evenly among muffin cups (about ¾ full). Sprinkle tops with cinnamon sugar or turbinado sugar if desired.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: 12 muffins
• Prep time: 10 minutes
• Bake time: 20 minutes
• Total time: 30 minutes

Variations

• Add nuts: Walnuts or pecans add crunch and richness
• Make it dairy-free: Use plant-based milk with a teaspoon of vinegar instead of buttermilk
• Use frozen rhubarb: Just thaw and drain well before using
• Add streusel topping: Mix butter, flour, and brown sugar for a crumbly top
• Use whole wheat flour: For a heartier texture, swap half the flour for whole wheat

Storage/reheating

• Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days
• Freezing: Wrap individually and freeze for up to 3 months
• Reheating: Microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes

FAQs

1. Can I use frozen rhubarb?

Yes, just thaw and drain it thoroughly before folding into the batter.

2. What can I use instead of buttermilk?

Plain yogurt, sour cream, or milk with lemon juice or vinegar works well.

3. Can I use whole wheat flour?

Yes, use half whole wheat and half all-purpose for best results.

4. How do I prevent soggy bottoms?

Don’t overmix, and make sure the rhubarb is not too wet—especially if using frozen.

5. Can I reduce the sugar?

Yes, you can reduce by ¼ cup without affecting texture too much.

6. What’s the best way to chop rhubarb for muffins?

Slice into small ½-inch pieces for even distribution and tender bites.

7. Can I add other fruits?

Yes, strawberries pair beautifully with rhubarb in muffins.

8. Are these muffins freezer-friendly?

Absolutely—wrap well and freeze for up to 3 months.

9. Can I skip the cinnamon?

You can, but it enhances the flavor. Try nutmeg or cardamom for a twist.

10. How do I know when they’re done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Conclusion

Cinnamon Rhubarb Muffins bring together the zesty zing of rhubarb with the cozy spice of cinnamon in a soft, moist muffin. They’re easy to make, versatile, and perfect for celebrating rhubarb season. Whether fresh from the oven or warmed from the freezer, these muffins always deliver comfort and flavor.

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