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Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins That Will Brighten Your Day

Delight in these Cinnamon-Rhubarb Muffins combining sweet warmth and tangy brightness. Perfect for breakfast or snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour or gluten-free flour blend
  • 1 cup granulated sugar can be reduced
  • 2 teaspoons baking powder ensure it's fresh
  • 1 teaspoon ground cinnamon adjust to taste
  • 1 teaspoon baking soda don't substitute without adjustments
  • 0.5 teaspoon salt essential for taste
  • 0.75 cups sour cream or Greek yogurt
  • 0.5 cups unsalted butter melted
  • 2 large eggs can use flax eggs for vegan
  • 1 teaspoon pure vanilla extract
  • 1 cup rhubarb finely diced
For the Topping
  • 0.25 cup vanilla sugar or regular sugar
  • 1 teaspoon ground cinnamon

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners.
  2. Whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt in a bowl.
  3. Combine sour cream, melted butter, eggs, and vanilla in another bowl until smooth.
  4. Fold wet ingredients into dry mixture until just combined.
  5. Gently fold in the rhubarb until evenly distributed.
  6. Divide batter among muffin cups, filling slightly above the rim.
  7. Mix vanilla sugar and cinnamon; sprinkle over muffins.
  8. Bake for 18–22 minutes, until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 5–10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 3IUVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

To ensure optimal freshness, store in an airtight container. These muffins can also be frozen for up to 3 months.

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