I absolutely adore this rhubarb muffin recipe because it brings together the perfect blend of sweet and tangy flavors with a hint of warm spice that feels like a cozy hug. Plus, who can resist that crunchy cinnamon-sugar topping that makes each bite feel like a little celebration?
I adore making these muffins of rhubarb and cinnamon sugar. There is no more delightful balance of sweet and tart.
My recipe calls for 1 and 1/2 cups of rhubarb, which, as we are all well aware now, is a really excellent source of not just vitamin C (which is so essential for our immune systems) but also so many other good things. And by “good things,” I mean fiber.
Ingredients
All-purpose flour: Supplies architecture and starch.
Sugar in its granulated form: A sweet ingredient that contributes both sweetness and moisture to muffins.
Rhubarb: Provides a tart taste and is a good source of fiber.
Richness and tender texture are provided by butter.
Cinnamon: Imparts a comforting quality and intensifies the taste.
Buttermilk: Provides moisture and a slight sourness.
Ingredient Quantities
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 and 1/2 cups diced rhubarb
- 2 tablespoons sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
1. Set your oven to 350°F (175°C) to begin heating. While the oven warms, prepare a muffin tin with the means of your choice: either lining with paper or giving the tin a light coating of cooking spray or oil.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then whisk them together.
3. In a big bowl, combine the sugar and butter. Mix until you can see the sugar and butter have become one.
4. In a bowl, combine butter and sugar. Beat the mixture with a hand mixer on medium speed until light and fluffy.
5. Slowly add the dry components to the wet mixture, interspersing the buttermilk, and ensuring to stir with a gentle hand. You are not looking for a thoroughly mixed batter, but rather a wet and dry partnership where the dry appears to have the upper hand. The mixture should look almost there, but not quite, when you stop the mixing. The secret to tender baked goods is to not overmix, to allow the baking powder to do its business and to let a bit of gluten form in the dry partnership.
6. Carefully incorporate the diced rhubarb into the batter, ensuring it is evenly distributed throughout.
7. Evenly distribute the batter among the muffin cups, filling them about two-thirds full.
8. In a tiny mixing bowl, combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. This blend is what gives the muffins their spectacular tops. You want to sprinkle it over the muffins just before they go into the oven.
9. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
10. Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy!
Equipment Needed
1. Oven
2. Muffin tin
3. Paper liners or cooking spray/oil
4. Medium mixing bowl
5. Large mixing bowl
6. Small mixing bowl
7. Whisk
8. Hand mixer
9. Spatula
10. Measuring cups
11. Measuring spoons
12. Knife
13. Cutting board
14. Wire rack
15. Toothpick
FAQ
- Q: Can I use frozen rhubarb for this recipe?A: Yes, you can use frozen rhubarb. Just ensure that you thaw it and drain it thoroughly before using it.
- Q: What can I substitute for buttermilk?A: Regular milk can be combined with 1/2 tablespoon of lemon juice or vinegar. Allow this mixture to rest for 5 minutes prior to use.
- Q: Can I make these muffins gluten-free?A: Yes, you can replace the all-purpose flour with a gluten-free flour blend made for baking.
- Q: How should I store these muffins?Keep the muffins in an airtight container at room temperature for up to 2 days; if you’re not eating them within that timeframe, freeze them for up to 2 months.
- Q: Can I leave out the nutmeg?Q: Can I leave out the nutmeg?
A: Yes, you can leave out the nutmeg if you want. However, it adds a warm, spicy flavor that complements the cinnamon.
- Q: Can I use a different fruit instead of rhubarb?Q: Can I use fruits similar to rhubarb, such as strawberries or apples, in the muffins?
A: Yes, you can use similar fruits like strawberries or apples, though the taste will differ from traditional rhubarb muffins.
- Q: How can I make the muffins less sweet?If you would like a less sweet muffin, you can reduce the sugar in the batter. By how much? You can go as high as 1/4 cup for a nice balanced muffin if you can stand that much less sweetness.
Substitutions and Variations
All-purpose flour can be substituted with the same amount of whole wheat flour for a heartier texture.
Substitute buttermilk with 1/2 cup milk combined with 1/2 tablespoon lemon juice or vinegar. Allow the mixture to sit for 5 minutes before using it in a recipe.
Substitute coconut oil in the same amount as the unsalted butter for a dairy-free option.
Substitute granulated sugar for either maple syrup or honey. Use two-thirds cup of either syrup in the place of three-fourths cup of sugar, and reduce the buttermilk in the recipe by two tablespoons. Then bake.
If someone has an egg allergy, they can still enjoy these pancakes by using a flax egg instead. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
Pro Tips
1. Room Temperature Ingredients: For the best mixing results, make sure your egg and buttermilk are at room temperature. This helps create a smoother batter and more even baking.
2. Muffin Storage: To maintain their freshness, store the muffins in an airtight container lined with a paper towel to absorb excess moisture, which helps keep the tops crisp.
3. Rhubarb Preparation: Before adding the diced rhubarb to the batter, toss them lightly in a bit of flour. This helps prevent them from sinking to the bottom of the muffins as they bake.
4. Flavor Variations: For a twist, consider adding a pinch of ground ginger or cardamom to the dry ingredients to complement the rhubarb and spice profile.
5. Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes. This will give the acidity needed for the recipe.
Cinnamon Sugar Rhubarb Muffins Recipe
My favorite Cinnamon Sugar Rhubarb Muffins Recipe
Equipment Needed:
1. Oven
2. Muffin tin
3. Paper liners or cooking spray/oil
4. Medium mixing bowl
5. Large mixing bowl
6. Small mixing bowl
7. Whisk
8. Hand mixer
9. Spatula
10. Measuring cups
11. Measuring spoons
12. Knife
13. Cutting board
14. Wire rack
15. Toothpick
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 and 1/2 cups diced rhubarb
- 2 tablespoons sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions:
1. Set your oven to 350°F (175°C) to begin heating. While the oven warms, prepare a muffin tin with the means of your choice: either lining with paper or giving the tin a light coating of cooking spray or oil.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then whisk them together.
3. In a big bowl, combine the sugar and butter. Mix until you can see the sugar and butter have become one.
4. In a bowl, combine butter and sugar. Beat the mixture with a hand mixer on medium speed until light and fluffy.
5. Slowly add the dry components to the wet mixture, interspersing the buttermilk, and ensuring to stir with a gentle hand. You are not looking for a thoroughly mixed batter, but rather a wet and dry partnership where the dry appears to have the upper hand. The mixture should look almost there, but not quite, when you stop the mixing. The secret to tender baked goods is to not overmix, to allow the baking powder to do its business and to let a bit of gluten form in the dry partnership.
6. Carefully incorporate the diced rhubarb into the batter, ensuring it is evenly distributed throughout.
7. Evenly distribute the batter among the muffin cups, filling them about two-thirds full.
8. In a tiny mixing bowl, combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. This blend is what gives the muffins their spectacular tops. You want to sprinkle it over the muffins just before they go into the oven.
9. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
10. Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy!
