Description
These Easy Rhubarb Muffins with Cinnamon Sugar Topping are soft, fluffy, and bursting with fresh rhubarb flavor! Topped with a sweet cinnamon sugar crunch, these bakery-style muffins are perfect for breakfast, brunch, snacks, or dessert. Made with simple ingredients and ready in under 30 minutes, they’re an easy way to enjoy seasonal rhubarb.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups fresh rhubarb, diced
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Step 1: Prepare the Oven
Preheat oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners or lightly grease the cups.
Step 2: Mix Dry Ingredients
In a large bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
Set aside.
Step 3: Combine Wet Ingredients
In another bowl whisk together:
- Sugar
- Eggs
- Melted butter
- Sour cream
- Vanilla extract
Mix until smooth.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients.
Mix gently until just combined.
Avoid overmixing.
Step 5: Fold in Rhubarb
Carefully fold diced rhubarb into the batter.
Distribute evenly throughout.
Step 6: Fill Muffin Cups
Divide batter evenly among the muffin cups.
Fill each about ¾ full.
Step 7: Add Cinnamon Sugar Topping
Mix cinnamon and sugar together.
Sprinkle generously over each muffin.
Step 8: Bake
Bake for 20–22 minutes.
The tops should be golden and spring back when lightly touched.
Step 9: Cool
Allow muffins to cool in the pan for 5 minutes.
Transfer to a wire rack to cool completely.
Notes
Do not overmix the batter; stir just until combined to keep the muffins soft and tender.
For extra flavor, add a pinch of nutmeg to the cinnamon sugar topping before baking.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffins per serving
- Calories: 220 calories
