If you’re searching for a delightful treat that bursts with tart and sweet flavor, look no further than this Rhubarb Muffins with Cinnamon Sugar Topping Recipe. These muffins perfectly combine the tangy freshness of chopped rhubarb with the warm, comforting aroma of cinnamon sugar sprinkled on top. Each bite is moist and tender thanks to a creamy batter, while the cinnamon sugar topping adds a satisfying crunch that’s simply irresistible. Whether you want a special breakfast, afternoon pick-me-up, or a crowd-pleasing snack, these muffins will quickly become a household favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful combination of ingredients that come together to create a texture and flavor that is truly unforgettable. Every element plays an important role, from the tangy rhubarb to the cinnamon that gently spices the batter and the topping.
- All-purpose flour (1 3/4 cups): The base that gives structure to the muffins and helps them rise perfectly.
- Granulated sugar (3/4 cup): Sweetens the batter just right and balances the rhubarb’s tartness.
- Baking soda (1/2 teaspoon) and baking powder (1/2 teaspoon): These leavening agents work together to give the muffins a light, fluffy crumb.
- Salt (1/4 teaspoon): Enhances the overall flavor, making each bite pop.
- Ground cinnamon (1/2 teaspoon): Adds a cozy warmth that beautifully complements the rhubarb.
- Sour cream (1/2 cup): Brings moisture and richness to the batter for tender muffins.
- Vegetable oil (1/3 cup): Keeps the muffins moist without overpowering the flavors.
- Large egg (1): Binds the ingredients together and contributes to the structure.
- Vanilla extract (1 teaspoon): Brings a subtle sweetness and depth of flavor.
- Chopped fresh rhubarb (1 1/4 cups): The star of the show, providing tart, juicy bursts in every bite.
- Cinnamon sugar topping ingredients: Granulated sugar (2 tablespoons), ground cinnamon (1/2 teaspoon), and melted butter (1 tablespoon) to create the irresistible crisp topping.
How to Make Rhubarb Muffins with Cinnamon Sugar Topping Recipe
Step 1: Preparing the Oven and Pan
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking and ensure easy removal once baked. This first step ensures the baking environment is just right for your muffins to rise beautifully.
Step 2: Mixing the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. This thorough mixing helps distribute the leavening agents evenly and blends the spices uniformly throughout the dry base.
Step 3: Combining the Wet Ingredients
In a separate bowl, whisk together the sour cream, vegetable oil, egg, and vanilla extract until the mixture is smooth. This blend will add moisture and richness, giving the muffins their tender crumb.
Step 4: Bringing Wet and Dry Together
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing here to keep the muffins light and fluffy. Once the batter is ready, gently fold in the chopped fresh rhubarb so every bite has bursts of lively tartness.
Step 5: Filling the Muffin Cups
Divide the batter evenly among 12 muffin cups, filling each about three-quarters full. This allows room for the muffins to rise without spilling over, ensuring a nice dome shape.
Step 6: Adding the Cinnamon Sugar Topping
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Brush the tops of the muffins with melted butter, then sprinkle generously with the cinnamon sugar mixture. This topping creates a wonderful crunchy contrast that enhances the warm spice flavor.
Step 7: Baking and Cooling
Bake the muffins for 18 to 22 minutes until a toothpick inserted into the center comes out clean. When done, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This short cooling time makes them easier to handle and prevents sogginess.
How to Serve Rhubarb Muffins with Cinnamon Sugar Topping Recipe
Garnishes
Even though these muffins are fantastic on their own, you can add a touch of extra flair by garnishing with a light dusting of powdered sugar or a small dollop of whipped cream. Fresh mint leaves or thin rhubarb ribbons add a fresh, vibrant look for any occasion.
Side Dishes
Pair your Rhubarb Muffins with a simple cup of coffee or tea for a comforting breakfast or afternoon snack. A side of Greek yogurt or a small fresh fruit salad also complements the tartness perfectly, adding smooth creaminess or extra sweetness.
Creative Ways to Present
For a charming brunch spread, stack the muffins on a tiered serving tray with fresh flowers nearby. You could also slice them in half and serve with cream cheese or honey butter for a unique twist that makes the most of their soft texture and cinnamon sugar crunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 2 days. This keeps the cinnamon sugar topping crisp and the crumb moist. For longer storage, move them to the fridge but allow them to come to room temperature before enjoying.
Freezing
These muffins freeze really well! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months, making them a great option for quick breakfasts or snacks on busy days.
Reheating
To reheat, pop the muffin in a preheated oven at 325°F (160°C) for about 10 minutes or until warm. Microwaving for 15 to 20 seconds works in a pinch but may soften the cinnamon sugar topping slightly.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! If you don’t have fresh rhubarb on hand, frozen rhubarb works well too. Just make sure to thaw and drain it well to avoid adding extra moisture to the batter.
Is there a substitute for sour cream?
Yes, you can replace sour cream with plain yogurt or buttermilk. Each will keep the muffins moist but may slightly alter the flavor, adding subtle tanginess or creaminess.
Can I add nuts to this recipe?
Definitely! For added texture and flavor, stirring in 1/4 cup of chopped walnuts or pecans into the batter is a fantastic option that pairs wonderfully with the rhubarb.
How do I know when the muffins are done?
The best test is to insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, the muffins are ready. The cinnamon sugar topping should look golden and slightly crisp.
Can I make these muffins vegan?
You can! Substitute the egg with a flax or chia egg and swap sour cream for a plant-based yogurt. Use a vegan butter alternative for the topping to keep that lovely cinnamon sugar crunch.
Final Thoughts
These Rhubarb Muffins with Cinnamon Sugar Topping Recipe are such a delightful way to celebrate spring flavors and bring a little warmth to any day. Rich in taste and wonderfully textured, they’re an easy bake that both beginner and seasoned bakers will love. If you haven’t tried rhubarb in muffins yet, this recipe is the perfect invitation—grab your ingredients and get baking today!
Print
Rhubarb Muffins with Cinnamon Sugar Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Rhubarb Muffins with Cinnamon Sugar Topping offer a delightful springtime treat featuring tart rhubarb chunks folded into a tender, moist batter. Enhanced with a cinnamon-sugar crust and a buttery finish, they make a perfect breakfast or snack option that’s easy to prepare and sure to please.
Ingredients
Muffin Batter
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped fresh rhubarb
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon. This will ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, vegetable oil, egg, and vanilla extract until smooth and well combined, creating a creamy base for the muffins.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined; avoid over-mixing to keep the muffins tender.
- Fold in Rhubarb: Gently fold the chopped fresh rhubarb into the batter evenly, distributing the tart pieces without breaking them down too much.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full for optimal rise.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Brush the tops of each muffin with melted butter, then evenly sprinkle the cinnamon sugar mixture atop the buttered surface to create a sweet, crunchy crust.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
- Cool: Remove muffins from oven and allow them to cool in the tin for 5 minutes to set, then transfer to a wire rack to cool completely before serving for best texture.
Notes
- You can substitute yogurt or buttermilk for the sour cream to vary the tanginess and moisture.
- For added texture and nutty flavor, stir in 1/4 cup chopped walnuts or pecans into the batter before filling the muffin cups.
