How to Make Cinnamon-Topped Rhubarb Muffins - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked muffins wafting through the kitchen in the morning. And when those muffins are packed with the tangy sweetness of rhubarb and a sprinkle of cinnamon on top, they're especially hard to resist. These Cinnamon-Topped Rhubarb Muffins are the perfect way to start your day, and they're so easy to make that you'll want to whip up a batch whenever you have some rhubarb on hand.

Rhubarb is a quintessential spring ingredient, with its distin...

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Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ cups packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • ⅔ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped rhubarb
  • ½ cup sugar
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons ground cinnamon

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 24
  • Yield: 24 servings

  • In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.