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Cinnamon-Rhubarb Muffins

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Delightful muffins that blend sweet and tart flavors of rhubarb with warm cinnamon, perfect for breakfast or snacks.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream or Greek yogurt
  • 8 tbsp (1 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 cups finely diced rhubarb
  • 3 tbsp vanilla sugar (or plain sugar)
  • 1/2 tsp ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 400°F and line a 12-cup muffin tin with liners.
  2. Whisk the flour, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl until well combined.
  3. Whisk together the sour cream (or yogurt), melted butter, eggs, and vanilla extract in another bowl until smooth.
  4. Fold the wet ingredients into the dry ingredients gently. Mix until just combined to avoid over-mixing.
  5. Fold in the finely diced rhubarb, ensuring it’s evenly distributed.
  6. Divide the thick batter evenly among the muffin cups.
  7. Combine the vanilla sugar and additional cinnamon in a small bowl. Sprinkle about 1/2 teaspoon on each muffin.
  8. Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
  9. Allow the muffins to cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve with softened butter or cream cheese. Perfect companion for coffee or tea.

Nutrition

Find it online: https://www.simplefamilydishes.com/cinnamon-rhubarb-muffins/