Rhubarb, Cinnamon & Brown Sugar Muffins

why make this recipe

Rhubarb, Cinnamon & Brown Sugar Muffins are a delightful treat that combines the tartness of rhubarb with the sweetness of brown sugar and the warm spice of cinnamon. These muffins are perfect for breakfast, an afternoon snack, or even dessert. They are easy to make and fill your kitchen with a wonderful aroma as they bake. Plus, they provide a great way to use up fresh rhubarb when it’s in season!

how to make Rhubarb, Cinnamon & Brown Sugar Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk (or milk + 1 tsp vinegar)
• 1 1/2 cups rhubarb, diced
• Optional Topping:
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp melted butter

Directions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk the melted butter and brown sugar until smooth.
4. Add the eggs and vanilla to the butter mixture, then mix in the buttermilk.
5. Fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in the diced rhubarb pieces.
7. Divide the batter evenly into the muffin cups.
8. For the topping, mix the brown sugar, cinnamon, and melted butter, then sprinkle it over the muffin tops.
9. Bake for 18–22 minutes, or until a toothpick comes out clean when inserted into the center.
10. Let the muffins cool slightly before serving warm.

how to serve Rhubarb, Cinnamon & Brown Sugar Muffins

These muffins are best served warm, right out of the oven. You can enjoy them plain, or spread a little butter on top for extra flavor. They pair nicely with a cup of coffee or tea. You can also serve them at brunch or as a sweet treat during the day.

how to store Rhubarb, Cinnamon & Brown Sugar Muffins

Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Place the muffins in a freezer-safe bag or container and freeze for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the microwave.

tips to make Rhubarb, Cinnamon & Brown Sugar Muffins

• Make sure to use fresh rhubarb for the best flavor. If you can’t find fresh, you can use frozen rhubarb but make sure to thaw and drain any excess moisture.
• Don’t overmix the batter; it’s better to mix until just combined for fluffy muffins.
• You can adjust the amount of brown sugar depending on how sweet you want your muffins to be.
• If you like a stronger cinnamon flavor, feel free to add a bit more cinnamon to the batter or the topping.

variation

You can add nuts like walnuts or pecans to add some crunch. Another variation is to swap out the rhubarb for other fruits like blueberries or strawberries while maintaining the same base recipe.

FAQs

1. Can I make these muffins without buttermilk?
Yes! You can replace buttermilk with regular milk by adding 1 teaspoon of vinegar to the milk and letting it sit for a few minutes.

2. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done.

3. Is rhubarb safe to eat raw?
Yes, but it can be quite tart. Cooking it, like in these muffins, makes it sweet and delicious!