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
Scale
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.
