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Cinnamon Rhubarb Muffins

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Deliciously moist muffin bursting with tangy rhubarb and warm cinnamon — perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup plain Greek yogurt (or sour cream)
  • ½ cup vegetable oil (or melted butter)
  • 1 tsp vanilla extract
  • 1 cup rhubarb, finely chopped (fresh or frozen, thawed)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12‑cup muffin pan with liners or grease wells.
  2. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, then stir in yogurt, oil, and vanilla until smooth.
  4. Pour wet ingredients into dry and mix until just combined—don’t overmix.
  5. Fold in rhubarb and nuts gently.
  6. Divide batter evenly among muffin cups, about ⅔ full.
  7. Bake 18–22 minutes or until tops are golden and a toothpick inserted in center comes out clean.
  8. Cool muffins in pan 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Fresh or frozen rhubarb works; if using frozen, thaw and drain excess liquid.
  • Greek yogurt adds tenderness and moisture—can substitute sour cream.
  • Don’t overmix batter to avoid dense muffins.
  • Add a streusel topping (brown sugar, flour, butter, cinnamon) for extra crunch.
  • Store leftovers in an airtight container at room temperature up to 2 days or freeze for up to 3 months.

Nutrition

Find it online: https://ukfinda.com/cinnamon-rhubarb-muffins/