Cinnamon Rhubarb Muffins

I came across this recipe last week and the muffins just looked so cute that I knew I had to try them. I have a confession to make; I’m a sucker for pretty baked goods. Not to mention the fact that there is also 3 bags of frozen rhubarb in my freezer from my mom’s garden <3 just waiting to be used. It was meant to be.


I would have preferred a bit more rhubarb in these muffins. I think the problem is that I used frozen rhubarb and when it thawed I drained the excess liquid which made the amount going into the muffins less.


Cinnamon-Rhubarb Muffins


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
½ cup butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

To Sprinkle
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon


Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with baking cups.


In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.


In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.


Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.


In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.


Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.



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