Tender, moist Rhubarb Muffins with Cinnamon Sugar Topping bursting with tangy rhubarb chunks and topped with a crunchy cinnamon sugar crust—perfect for spring mornings or afternoon treats.
Why You’ll Love This Recipe
I love how these rhubarb muffins perfectly balance sweet and tangy flavors. The juicy rhubarb adds a fresh pop, while the cinnamon sugar topping gives a delightful crunch that makes each bite irresistible. They’re moist, tender, and easy to whip up, making them ideal for breakfast, snacks, or even a simple dessert. Plus, the use of buttermilk adds a subtle richness that brings all the flavors together beautifully.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chopped rhubarb
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. I’m careful not to overmix to keep the muffins tender.
Gently fold in the chopped rhubarb until it’s evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Mix the sugar and cinnamon for the topping and sprinkle it evenly over the muffin batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffins. Preparation takes about 15 minutes, and baking takes 20-25 minutes, so the total time is roughly 40 minutes. Each muffin contains approximately 220 calories.
Variations
I sometimes swap the rhubarb for other tart fruits like cranberries or green apples for a different twist.
For a dairy-free version, I substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice.
Adding chopped nuts like walnuts or pecans gives a nice crunch and extra flavor.
To make it sweeter, I sprinkle a bit of coarse sugar on top before baking instead of cinnamon sugar.
If I want a little extra zing, I add a teaspoon of freshly grated ginger to the batter.
Storage/reheating
I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a sealed bag for up to 2 months. To reheat, I pop a muffin in the microwave for about 15-20 seconds or warm it in the oven at 300°F (150°C) for 10 minutes. They taste just as fresh and delicious when warmed.
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FAQs
Can I use frozen rhubarb for this recipe?
Yes, I often use frozen rhubarb if fresh isn’t available. Just thaw and drain excess liquid before folding it into the batter to avoid soggy muffins.
Can I substitute the butter with oil?
You can substitute melted butter with an equal amount of neutral oil like vegetable or canola oil. The texture will be slightly different but still moist.
What can I use instead of buttermilk?
If I don’t have buttermilk, I make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
How do I know when the muffins are done?
I insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re ready. If it’s wet with batter, they need more time.
Can I make this recipe vegan?
To make it vegan, I replace the butter with coconut oil or vegan margarine, use a plant-based milk mixed with lemon juice instead of buttermilk, and swap eggs for flax or chia egg substitutes.
Conclusion
I find these rhubarb muffins with cinnamon sugar topping to be a delightful treat that’s both simple and impressive. The combination of tangy rhubarb and sweet, crunchy cinnamon topping makes them stand out from ordinary muffins. Whether it’s a cozy breakfast or a sweet snack, this recipe always hits the spot. I hope you enjoy making and eating them as much as I do!
📖 Recipe:
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Rhubarb Muffins with Cinnamon Sugar Topping
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Tender, moist muffins bursting with tangy rhubarb chunks and topped with a crunchy cinnamon sugar crust—perfect for spring mornings or afternoon treats.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chopped rhubarb
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined, careful not to overmix to keep the muffins tender.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Mix the sugar and cinnamon for the topping and sprinkle it evenly over the muffin batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Substitute frozen rhubarb by thawing and draining excess liquid before use.
Butter can be replaced with neutral oil like vegetable or canola oil for a different texture.
Quick buttermilk substitute: 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
To make vegan, use coconut oil or vegan margarine, plant-based milk with lemon juice, and flax or chia egg substitutes.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Reheat muffins in microwave for 15-20 seconds or oven at 300°F (150°C) for 10 minutes.
Adding nuts like walnuts or pecans can add crunch and flavor.
For extra zing, add a teaspoon of freshly grated ginger to the batter.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: Approx. 15g
- Sodium: Approx. 150mg
- Fat: Approx. 9g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 50mg
