A Tangy, Sweet Treat for Spring Baking
These Rhubarb Muffins are soft, moist, and bursting with the tart flavor of fresh rhubarb. With a tender crumb, hint of cinnamon sugar crunch on top, and just the right balance of granulated and brown sugars—they’re the perfect breakfast or teatime treat.
A comforting way to enjoy spring’s favorite vegetable (yes, it’s technically a vegetable!) with all the charm of homemade baked goods.
Why You’ll Love This Recipe:
- 🥒 Tart Rhubarb Twist: Brightens up classic muffin batter with natural tang.
- 🍪 Cinnamon-Sugar Crunch: Adds texture and warmth to every bite.
- ⏱️ Quick & Easy: Mix, fold, fill, and bake—no fancy tools needed.
- 🧁 Perfect Moisture Level: Buttermilk keeps these muffins tender and rich.
- ❄️ Great for Meal Prep: Keeps well at room temperature or freezes beautifully.
Ingredients (Makes 12 muffins):
For the Wet Ingredients:
- ¾ cup granulated sugar
- ¾ cup brown sugar , packed (or coconut sugar for a deeper flavor)
- ½ cup vegetable oil (canola or sunflower works best)
- 1 cup buttermilk (or milk + 1 tbsp vinegar, rested for 5 minutes)
- 1 large egg
- 1 tsp vanilla extract
For the Dry Ingredients:
- 2¾ cups all-purpose flour (about 340g)
- 1 tsp baking soda (for rise and lightness)
For the Filling & Topping:
- 1½ cups fresh rhubarb , diced into small pieces
- 2 tbsp granulated sugar mixed with ½ tsp ground cinnamon (for sprinkling on top)
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 375°F (190°C) .
Line a 12-cup muffin tin with paper liners or grease well if using silicone molds.
Set aside while mixing ingredients.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together:
- Granulated sugar
- Brown sugar
- Vegetable oil
until smooth.
Add:
- Buttermilk
- Egg
- Vanilla extract
and mix until fully combined and slightly thickened.
Step 3: Add Dry Ingredients
In a separate bowl, combine:
- Flour
- Baking soda
Gradually fold the dry ingredients into the wet mixture until just incorporated.
Avoid overmixing—it can lead to dense muffins!
Step 4: Fold in the Rhubarb
Gently stir in the diced rhubarb , ensuring even distribution throughout the batter.
Tip: If using frozen rhubarb, thaw and drain excess moisture first.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the muffin cups—fill each about ¾ full to allow room for rising.
Sprinkle the cinnamon-sugar topping generously over each mound before baking.
Step 6: Bake Until Golden Brown
Bake at 375°F (190°C) for 18–22 minutes , or until the tops are golden and a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes , then transfer to a wire rack to finish cooling.
Step 7: Serve & Enjoy
Enjoy warm or at room temperature with:
- A smear of butter
- A drizzle of honey or maple syrup
- Or alongside a mug of tea or coffee
Each bite brings together:
- The tart pop of rhubarb
- The sweet crunch of cinnamon sugar
- And that soft, cake-like crumb
Tips for Success:
- 🧈 Room-Temp Egg & Buttermilk: Helps prevent lumps in the batter.
- 🌿 Add Lemon Zest: For extra brightness and depth—pair with rhubarb for magic!
- 🧁 Make Ahead Magic: These taste even better the next day—store in an airtight container.
- 🧊 Freezer-Friendly: Freeze unbaked muffin batter or cooled muffins for future enjoyment.
- 🥣 Gluten-Free Option: Substitute flour with a gluten-free blend + ½ tsp xanthan gum.
Serving Suggestions:
- Perfect for weekend brunches, school snacks, or afternoon tea.
- Ideal for gifting, potlucks, or pairing with whipped cream.
- Great as part of a breakfast tray or lunch box surprise.
Nutritional Information (per muffin, makes 12 – approximate):
(Without toppings – based on regular ingredients)
- Calories: ~220 kcal
- Protein: ~3g
- Carbohydrates: ~30g
- Fat: ~10g
- Fiber: ~1g
- Sugar: ~15g
These Rhubarb Muffins with Cinnamon Sugar Topping prove that seasonal produce can shine—even in handheld form. With their tender crumb, tart filling, and crunchy finish—they’re a must-bake this spring.
