Rhubarb Muffins with Cinnamon Sugar Topping Recipe
If you’ve been craving something cozy and just a little bit unexpected, Rhubarb Muffins with Cinnamon Sugar Topping are the answer. These muffins give you soft, tender crumb bursting with tangy rhubarb, all wrapped up in a sugary, cinnamon-kissed crunch. It’s the kind of recipe that feels like an early morning hug—sweet, bright, and utterly irresistible. Whether rhubarb is your garden staple or your latest market find, these muffins turn it into pure happiness. They’re quick to whip up and a total treat with coffee, tea, or just on their own. If you’re ready for a bakery-worthy breakfast (or anytime snack!), these are calling your name.
Ingredients You’ll Need
With just a handful of pantry staples and a pop of fresh rhubarb, this recipe shines. Every ingredient in Rhubarb Muffins with Cinnamon Sugar Topping plays a role—think luscious moisture, gentle spice, and that perfect rise for satisfyingly fluffy muffins.
- All-Purpose Flour: The backbone of the muffins, giving them structure and a springy crumb.
- Granulated Sugar: Sweetens both the batter and the cinnamon sugar topping—don’t skimp for best flavor!
- Baking Powder: Helps these muffins puff up nice and tall for a bakery-style look.
- Baking Soda: Reacts with the sour cream, creating extra lift and tenderness.
- Salt: Just a little, to balance sweetness and bring out all the flavors.
- Ground Cinnamon: Adds warm, fragrant spice throughout and on top.
- Sour Cream: Makes every muffin ultra-moist and gives a subtle tang—Greek yogurt works as a swap.
- Unsalted Butter, Melted: Richness and flavor, plus it makes the topping stick.
- Vegetable Oil: Keeps the crumb soft and tender even after a day.
- Large Eggs: Bind everything together while adding a little extra lift.
- Vanilla Extract: That little background sweetness that takes the flavor from good to great.
- Fresh Rhubarb, Finely Chopped: This is what makes Rhubarb Muffins with Cinnamon Sugar Topping truly special—tart, juicy bursts in every bite.
- Topping—Granulated Sugar: Essential for the signature crunchy-sweet cap.
- Topping—Ground Cinnamon: A must for that fragrant, comforting finish.
- Topping—Butter, Melted: Helps the cinnamon sugar topping stick and adds buttery flavor.
How to Make Rhubarb Muffins with Cinnamon Sugar Topping
Step 1: Prep Your Muffin Tin and Oven
Start by heating your oven to 375°F (190°C), so everything bakes up golden and even. Get a standard 12-cup muffin tin ready with paper liners—or just grease each cup well if you love a crispier edge. It’s the small things that set you up for muffin triumph!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This ensures every bite is loaded with flavor and lifts evenly, with no clumps of baking powder or rogue pockets of salt.
Step 3: Blend the Wet Ingredients
Grab a separate bowl and whisk up your sour cream, melted butter, oil, eggs, and vanilla extract. You want everything silky smooth—this combo is why your Rhubarb Muffins with Cinnamon Sugar Topping are so moist and tender.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir very gently, just until the two barely come together. Overmixing leads to tough muffins, so leave a few streaks of flour. The magic happens as it bakes!
Step 5: Fold in the Rhubarb
Use a spatula to carefully fold in the chopped rhubarb. This step is where these muffins come alive—the bits of rhubarb will stay juicy and scattered throughout, so every muffin gets its fair share of tart fruitiness.
Step 6: Fill the Muffin Tins
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This ensures you get perfect, sky-high muffin tops with a great balance between filling and crown.
Step 7: Add That Cinnamon Sugar Topping
In a small bowl, mix the remaining sugar and cinnamon for the topping. Brush each unbaked muffin with melted butter, then sprinkle generously with your cinnamon sugar blend. This is the finishing touch that transforms them from muffins to showstoppers.
Step 8: Bake and Cool
Slide your muffin tin into the oven and bake for 20–25 minutes. The kitchen will smell divine as the muffins rise and the tops turn golden. Check with a toothpick for doneness—a few moist crumbs are perfect! Let them cool in the pan for 5 minutes, then transfer to a wire rack. If you can resist, let them cool completely before diving in (but we won’t blame you if you can’t).
How to Serve Rhubarb Muffins with Cinnamon Sugar Topping
Garnishes
For something extra special, top your muffins with a little powdered sugar, a dab of whipped cream, or thin slices of fresh rhubarb for color. Even a dusting of extra cinnamon on the finished tops brings out that inviting aroma and a pretty, rustic vibe.
Side Dishes
Pair these Rhubarb Muffins with Cinnamon Sugar Topping with a bright fruit salad, yogurt parfaits, or something savory like scrambled eggs for a memorable brunch. If it’s an afternoon snack, they’re perfect with your favorite tea or coffee—pure comfort food bliss.
Creative Ways to Present
Try stacking the muffins high on a beautiful cake stand, or wrap them in parchment paper and tie with baker’s twine for a picnic-ready treat. Placing a few on a wooden board with jam and honey lets everyone customize each muffin, making breakfast or snack time feel like a little event!
Make Ahead and Storage
Storing Leftovers
These muffins keep beautifully at room temperature for up to two days—just tuck them into an airtight container to stay soft and moist. If your kitchen is warm, stash them in the fridge, where they’ll last an extra day or two.
Freezing
Rhubarb Muffins with Cinnamon Sugar Topping freeze wonderfully! Once cooled, pop them in a freezer bag or airtight container. They’ll keep fresh for up to two months—just thaw at room temperature or give them a gentle warm-up in the oven to enjoy all over again.
Reheating
To bring your muffins back to fresh-baked glory, a quick 10–15 seconds in the microwave (or 5 minutes in a low oven) does wonders. The cinnamon sugar topping will regain its delicious crunch, and they’ll taste just like day one.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just be sure to thaw and drain it really well before mixing it into your batter—excess moisture can make your muffins a bit soggy. The tangy flavor stays just as vibrant after baking.
What’s the best way to cut rhubarb for these muffins?
Trim and wash your rhubarb stalks, then chop into small, even pieces (about a 1/4-inch dice). The finer chop helps the fruit disperse evenly and ensures every bite includes juicy tartness.
Can I make these muffins dairy-free?
Yes! Substitute a plant-based yogurt or sour cream, use oil instead of butter, and you’ll still get delicious Rhubarb Muffins with Cinnamon Sugar Topping with a lovely tender crumb.
Do I need to peel rhubarb before baking?
Not at all. Fresh rhubarb skin bakes up nice and soft, and it’s where a lot of the beautiful pink color comes from. Simply wash the stalks well and trim any rough ends before dicing.
How do I know when the muffins are done?
They’re ready when a toothpick inserted into the center of a muffin comes out mostly clean, with just a crumb or two. The tops should look golden and feel springy when touched lightly.
Final Thoughts
If you’re searching for the perfect way to showcase rhubarb in your kitchen, Rhubarb Muffins with Cinnamon Sugar Topping deliver in every way—tangy, sweet, and spiced just right. Share them with loved ones or sneak one for yourself with your morning coffee. Let these lovely muffins become a new favorite in your baking rotation!
Print
Rhubarb Muffins with Cinnamon Sugar Topping Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Rhubarb Muffins with a delightful Cinnamon Sugar Topping are a perfect treat for breakfast or a snack. Moist and flavorful, these muffins are a great way to enjoy fresh rhubarb in the spring.
Ingredients
Muffin Batter:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, finely chopped
Topping:
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp butter, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix sour cream, melted butter, oil, eggs, and vanilla.
- Combine wet and dry: Add wet ingredients to dry and stir until just combined.
- Add rhubarb: Gently fold in the chopped rhubarb.
- Fill muffin cups: Divide batter among muffin cups.
- Prepare topping: Mix sugar and cinnamon; brush muffins with melted butter and sprinkle with sugar mixture.
- Bake: Bake for 20–25 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan before transferring to a wire rack to cool completely.
Notes
- You can substitute Greek yogurt for sour cream.
- If using frozen rhubarb, thaw and drain before adding.
- Muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 13g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
