Description
These Rhubarb Muffins with Cinnamon Sugar Topping offer a delightful balance of tart rhubarb and sweet cinnamon sugar, baked into tender, moist muffins perfect for breakfast or a snack. The cinnamon sugar topping adds a crunchy, flavorful finish that complements the soft crumb inside.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Produce
- 1 1/2 cups chopped rhubarb
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined to ensure an even distribution of leavening agents and spice.
- Mix Wet Ingredients: In another bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until fully combined to create a smooth mixture that will add moisture and flavor.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can cause tough muffins; a few lumps are fine.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter until evenly distributed, which adds a tart freshness to the muffins.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Add Cinnamon Sugar Topping: Mix the sugar and cinnamon for the topping in a small bowl, then sprinkle it evenly over the muffins to create a sweet, crunchy crust.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely, preventing sogginess from steam.
Notes
- Do not overmix the batter to ensure tender muffins.
- Rhubarb can be frozen and used directly without thawing.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice.
- Ensure rhubarb pieces are evenly chopped for uniform texture.
- Use fresh cinnamon for best flavor in the topping.
