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
Scale
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
