Easy Rhubarb Muffins with Cinnamon Sugar Topping
Bake a batch of these Easy Rhubarb Muffins with Cinnamon Sugar Topping for the perfect breakfast, snack, or brunch treat! Soft, moist muffins packed with tart rhubarb and topped with a sweet cinnamon sugar crunch.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups fresh rhubarb diced
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the diced rhubarb.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Brush the tops with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
- Bake for 20–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
1. Avoid overmixing the batter to keep the muffins soft, light, and tender.
2. Fresh rhubarb provides the best flavor, but frozen rhubarb can be used if thawed and drained well.
3. Store muffins in an airtight container and warm them for a few seconds before serving for the best taste and texture.