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Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins: Sweet-Tart Delights to Savor

Delight in these Cinnamon-Rhubarb Muffins, featuring a flavorful balance of sweetness and tartness for a perfect 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 substitute with a 1:1 gluten-free flour blend for gluten-free muffins
  • 1 cup granulated sugar can reduce slightly for less sweetness
  • 2 teaspoons baking powder ensure it’s fresh for best results
  • 1 teaspoon ground cinnamon increase to 1.5 tsp for a stronger cinnamon taste
  • 1 teaspoon baking soda helps with rise; do not omit for optimal texture
  • 1/2 teaspoon salt a pinch is necessary; can replace with sea salt
  • 1 cup sour cream or Greek yogurt use dairy-free yogurt for a dairy-free version
  • 1/2 cup unsalted butter melted coconut oil can be used as a substitute
  • 2 large eggs aquafaba can serve as a substitute for a vegan version
  • 1 teaspoon vanilla extract use only pure vanilla extract for the best flavor
  • 1 cup finely diced rhubarb fresh or thawed, drained frozen rhubarb can be used
For the Topping
  • 2 tablespoons vanilla sugar regular sugar mixed with cinnamon is a suitable alternative
  • 1 teaspoon cinnamon

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • spoon or cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your muffin tin by lining it with paper liners or lightly greasing each cup.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, baking soda, and salt.
  3. In a separate bowl, combine the sour cream (or Greek yogurt), melted unsalted butter, eggs, and vanilla extract, whisking until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
  5. Fold in the finely diced rhubarb until evenly distributed within the batter.
  6. Divide the batter among the lined muffin cups, filling each about three-quarters full.
  7. In a small bowl, mix together the vanilla sugar and cinnamon for the topping and sprinkle it generously over the muffins.
  8. Bake the muffins for 18 to 22 minutes until they spring back when pressed and a toothpick inserted comes out clean.
  9. Allow the muffins to cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 200IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer preservation.

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