Rhubarb Muffins with Cinnamon Sugar Topping Recipe

These Rhubarb Muffins with Cinnamon Sugar Topping Recipe are an absolute delight, blending tart rhubarb with warm spices and a crunchy cinnamon sugar crust that will have you reaching for seconds. Perfect for breakfast, snack time, or a cozy teatime treat, these muffins combine tender crumb and a burst of fruity brightness that’s hard to resist. Whether you’re a seasoned baker or just looking for a new muffin sensation, this recipe is straightforward and endlessly satisfying.

Ingredients You’ll Need

Every ingredient in this Rhubarb Muffins with Cinnamon Sugar Topping Recipe plays a crucial role, coming together to create the perfect balance of tender crumb, rich flavor, and a touch of sweetness. From the tangy rhubarb to the fragrant cinnamon, each item is simple yet essential for that crowd-pleasing bite.

• 2 cups all-purpose flour: The base providing structure and softness to the muffins.
• 3/4 cup granulated sugar: Adds sweetness and helps create a tender crumb.
• 2 teaspoons baking powder: Leavens the muffins for a light, fluffy texture.
• 1/2 teaspoon baking soda: Helps the muffins rise and balances acidity.
• 1/2 teaspoon salt: Enhances all the flavors for a well-rounded taste.
• 1 teaspoon ground cinnamon: Brings warm spice that complements the rhubarb beautifully.
• 1/2 cup unsalted butter, melted: Adds richness and moisture to the batter.
• 1 cup buttermilk: Gives a slight tang and tenderness to the muffins.
• 2 large eggs: Bind everything together and provide structure.
• 1 teaspoon vanilla extract: Lifts the flavor with a subtle sweetness.
• 1 1/2 cups chopped rhubarb: The star ingredient offering tart bursts and beautiful color.
• 2 tablespoons granulated sugar (for topping): Creates a sweet and crunchy topping.
• 1 teaspoon ground cinnamon (for topping): Adds fragrant spice to the cinnamon sugar crust.

How to Make Rhubarb Muffins with Cinnamon Sugar Topping Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 375°F (190°C). Whether you line your muffin tin with paper liners or grease it lightly, this step ensures your muffins will come out cleanly and ready to shine.

Step 2: Mix the Dry Ingredients

Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. This blend is the foundation of your muffin’s texture and flavor, so make sure everything is thoroughly combined for an even rise and perfect spice distribution.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until smooth and well blended. These ingredients create the rich, tender batter base that carries the rhubarb and flavors superbly.

Step 4: Bring Wet and Dry Together

Pour the wet mixture into the dry ingredients. Stir gently, just until combined. Avoid overmixing here—overworked batter can yield tough muffins instead of light and fluffy ones.

Step 5: Fold in the Rhubarb

Gently fold the chopped rhubarb into the batter, distributing it evenly without smashing the pieces. This gives each muffin bursts of juicy tartness paired with the sweet cinnamon flavor.

Step 6: Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about three-quarters full. This helps the muffins rise nicely without spilling over and guarantees those neat muffin domes we all love.

Step 7: Add the Cinnamon Sugar Topping

Mix the sugar and cinnamon for the topping in a small bowl, then sprinkle it evenly over the batter in each cup. This simple step adds a glorious crunchy crust that takes these muffins to the next level.

Step 8: Bake to Perfection

Bake the muffins for 20-25 minutes until a toothpick inserted into the center comes out clean. This ensures they’re cooked through but still tender and moist inside.

Step 9: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and lets the flavors settle beautifully for your first delicious bite.

How to Serve Rhubarb Muffins with Cinnamon Sugar Topping Recipe

Garnishes

While these muffins are wonderful on their own, try topping them with a dollop of whipped cream or a smear of cream cheese frosting for extra indulgence. A light dusting of powdered sugar also adds a pretty finish and a touch of sweetness.

Side Dishes

This Rhubarb Muffins with Cinnamon Sugar Topping Recipe pairs beautifully with a hot cup of coffee or tea. For a heartier brunch, serve alongside scrambled eggs or a fresh fruit salad to balance the tart and sweet muffin notes.

Creative Ways to Present

Arrange these muffins on a rustic wooden board for a charming breakfast display. Add fresh rhubarb stalks or cinnamon sticks as décor. You can also slice them and spread with soft butter or honey for a delightful snack variation.

Make Ahead and Storage

Storing Leftovers

Keep leftover muffins in an airtight container at room temperature for up to 2 days to enjoy their fresh-baked texture. For longer storage, refrigeration is an option but may dry them out slightly, so warm gently before serving.

Freezing

Wrap each muffin individually in plastic wrap or foil and store in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm in the oven to revive that freshly-baked goodness.

Reheating

Reheat muffins in a preheated 350°F (175°C) oven for 5-7 minutes to regain that crisp cinnamon sugar topping and tender interior. Microwave reheating works too but may soften the texture a bit.

FAQs

Can I substitute frozen rhubarb for fresh in this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before folding it into the batter to avoid soggy muffins.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute will give a similar tang and tenderness to your muffins.

How do I prevent the rhubarb from making the muffins too wet?

Chop the rhubarb into small pieces and fold in gently, making sure not to overmix. Also, draining any excess juice if the rhubarb is very juicy helps keep the batter from becoming overly wet.

Can I make these muffins gluten-free?

Yes, try using a gluten-free all-purpose flour blend in place of regular flour. Just be sure your blend contains xanthan gum or another binder for the best texture.

Do these muffins freeze well after baking?

Absolutely! These muffins freeze wonderfully. Wrap them tightly to preserve moisture and flavor, then thaw before reheating for a fresh taste.

Final Thoughts

Give this Rhubarb Muffins with Cinnamon Sugar Topping Recipe a try and treat yourself to a wonderfully moist, tangy, and warmly spiced baked good that’s perfect any time of day. Once you taste that crunchy cinnamon sugar topping with bursts of rhubarb inside, these muffins are sure to become a beloved staple in your baking repertoire. Happy baking and even happier eating!

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