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- Dish type
- Mini cakes
- Fruit muffins
Deliciously moist rhubarb muffins with a crunchy cinnamon-sugar topping! In fact, you could use apples instead of rhubarb when it is not in season.
4 people made this
- 300g plain flour
- 325g soft brown sugar
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 240ml buttermilk
- 150ml vegetable oil
- 1 teaspoon vanilla extract
- 250g finely chopped rhubarb
- 100g sugar
- 2 tablespoons butter or margarine, melted
- 2 teaspoons ground cinnamon
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat oven to 190 C / Gas 5. Line a muffin tin with paper cases.
- In a large bowl, combine the flour, brown sugar, salt, bicarbonate of soda and cinnamon. Combine egg, buttermilk, oil and vanilla in a different bowl; stir into dry ingredients just until moistened. Fold in rhubarb.
- Spoon muffin mixture into paper cases about half full. Combine topping ingredients; sprinkle over each muffin. Bake in preheated oven for 16 to 18 minutes or until a skewer inserted into the middle of a muffin comes out clean.
Reviews & ratingsAverage global rating:(119)
Reviews in English (91)
I prepared these just as the recipe specified and I couldn't be more pleased. I'm sure I chose this recipe to begin with because of the buttermilk - I tend to love any batter, be it cakes, muffins or breads, that includes it. There's just something about buttermilk that seems to guarantee a moist and tender result. That was the case here too. They're a lovely, light and moist muffin, with a pleasant combination of sugar and spice that contrasts perfectly with the tart rhubarb. I liked the brown sugar here, which made these a rich beige in color and gave them just the slightest caramel-y, or butterscotch-y hint of flavor. I particularly liked the topping, which a friend introduced me to many years ago - she topped her banana bread with it! It's buttery, cinnamon-y and a little crunchy, a nice change from the typical streusel that includes flour. These muffins, while nicely rounded, don't rise terribly high, which I actually liked because the topping stayed put and covered the top of the muffins. I baked these in paper liners for 18 minutes - they were perfectly done and I had no problems with the muffins sticking to the liners. I had no issues with these at all, and would not do anything differently with this recipe.-07 Jun 2010
I LOVED this recipe, the taste was great and the muffin was moist enough. I used about half of the topping though.. I've also made different variations of this with apples, cranberries, etc. The basic batter fits really well with any addition.-08 Jan 2010
My wife made these muffins the other night and they were fantastic. What was particularly good about them was the contrast between the tartness of the rhubarb and the sweetness of the muffin. Best hot out of the oven, but wonderful for days after.-05 Jan 2009
- 3 cups water
- ⅓ cup flax seeds
- 1 cup soy milk
- 1 ½ teaspoons lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- ½ cup brown sugar
- 1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
- ¾ teaspoon ground cinnamon
Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
Combine flour, baking soda, and salt together in a large bowl.
Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.
- Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
- Make the muffin batter: 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.
- Make the topping: 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.
Make Ahead Tips
The muffins will keep for one day just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.
Cinnamon Rhubarb Muffins
Do you know the muffin man, the muffin man, the muffin man? Do you know the muffin man that lives on RecipeLion? Make your very own muffin man with this cinnamon muffin recipe!
Want to know more about how to prepare rhubarb? Check out our collection of 14 phenomenal rhubarb recipes.
- 1 / 2 cup firmly packed brown sugar
- 1 / 4 cup butter, softened
- 1 cup sour cream, regular, light, or non-fat
- 2 eggs
- 1 1 / 2 cup all purpose flour
- 3 / 4 teaspoon baking soda
- 1 / 2 teaspoon ground cinnamon
- 1 1 / 2 cup sliced 1/4 inch fresh or frozen rhubarb
- 1 tablespoon sugar
- 1 / 2 teaspoon ground cinnamon
- Pre-heat the oven to 375 degrees F.
- In a large mixer bowl, combine the brown sugar and butter. Beat at medium speed, scraping the bowl often, until the mixture is creamy, 1 t o 2 minutes.
- Add the sour cream and eggs and continue beating, scraping the bowl often, until well mixed, 1 to 2 minutes.
- In a medium bowl, stir together the flour, baking soda, and 1/2 teaspoon cinnamon.
- By hand, stir in the flour mixture into the sour cream mixture, just until moistened. Gently stir in the rhubarb.
- Spoon into greased or paper-lined muffin pans. Sprinkle cinnamon and sugar mixture over muffins.
- Bake in 375 degrees F oven for 25-30 minutes or until lightly browned.
- Let stand 5 minutes and remove from the pans. Serve or store.
Cinnamon and Sugar Mixture
- In a small bowl, stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon.
- Sprinkle about 1/4 teaspoon mixture on top of each muffin.
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Rhubarb Cinnamon Muffins
I love completing things I’ve pinned on Pinterest. The majority of things I check off are recipes, so it’s doubly exciting when I actually manage to pull off something decor related. I found this fantastic idea on the lovely blog Not JUST a Housewife, and immediately fell in love. I’ve had empty walls in the majority of my house since we moved in 6 months ago, and I knew this would be the perfect solution for one of them:
I had no kitchen wall that got enough sun so these ended up right next to the kitchen in the playroom, and I love the way the green pops against the aqua wall. Carl found an old board hanging around beside the house, cleaned it up, and cut it to size, and Gemma loved helping me fill the jars with a layer of rocks and a few scoops of dirt.
I really do have plans to take up canning, but there are just so many OTHER uses for those gorgeous jars! And the entertainment of watching the cat trying to puzzle out a way to get at these is worth it in itself.
In unrelated news, it’s been awhile since I tried a new muffin recipe I absolutely LOVED. I love everything about these rhubarb muffins.
In high school Home Ec class, I remember making little vanilla muffins with a layer of cinnamon in the centre and a sprinkling on top. They were one of my favourite projects ever, and I’ve always wished I still had the recipe. Of course, my high school self hated baking enough to not keep any recipes (and at one point I even managed to smooth talk my teacher into letting me make angel food cake from a mix “just for comparison sake” while everyone else worked from scratch. How things have changed).
These muffins remind me of those home ec cinnamon muffins in the best way! They don’t have the layer of cinnamon in the middle, but they have plenty throughout the batter to make up for it, and it saves the piddly step of half filling your muffin tins so you can sprinkle in a filling before filling them the rest of the way. I’ve had a couple bags of frozen rhubarb in the freezer from last summer waiting for the perfect use, and believe me, this is the perfect use. I’ll divide it evenly between these and my favourite Lemon Rhubarb Scones, and be in breakfast bliss for weeks!
I’ll never look at cinnamon sugar again after making the topping for these muffins with my 3 year old, who has been learning a lot of Bible stories lately and coming to terms with words like “death”, “beheading”, and “burial”. As she was mixing the cinnamon and sugar we had one of those conversations where, as a mom, you simply try to react casually:
Me: Ok, Gemma, I think the cinnamon and sugar are mixed enough. Stop stirring before you spill more out of the bowl.
Gemma: No Mom, I’m not stirring, I’m pretending I’m burying a body.
Gemma: Yeah, I’m pretending a guy got beheaded but his friends took his body away from the bad guys, and I’m one of his friends and now we are burying him.
Seriously, I couldn’t make this stuff up.
She cracks me up every day, but we’ve had a particularly good week. She’s also always trying to figure out lately if words that sound the same are actually the same word, as she’s becoming very aware that words can have different meanings in different contexts. On the same day we went through:
Me: Yes, some people get water from a well.
Gemma: Liiiike….”Wellll, I would like to have something?”
Earlier in the day…
Me: Go put some clothes on or we are not going anywhere today!
Gemma: Clothes! Liiiike – clothes!
Gemma: Like….CLOTHES the door?
Me: OH, no no, different clothes.
There followed me trying to enunciate the difference between the close and clothes, and Gemma staying in her pjs all day.
Anyway, enough about my super adorable daughter :)
If you’re a muffin lover, or even a casual liker, you definitely need to try these muffins. A perfectly moist crumb, rich cinnamon flavour, little bits of kick from the rhubarb, all with a crunchy cinnamon-sugar top. They may or may not have been both my breakfast and evening snack choice all week. Enjoy!
- Brown Sugar – Be sure to pack it into your measuring cup for an accurate measurement
- Vegetable Oil
- Buttermilk – If you don’t have buttermilk, you can use a milk + vinegar mixture instead (1 tbsp white vinegar plus enough milk to equal one cup)
- All Purpose Flour
- Baking Soda – Be sure to check the expiration date! Old baking soda won’t give your the muffins a light and fluffy texture they should have
- Rhubarb – Cut the stalks into small pieces (about 1/4 – 1/2 inch thickness)
- Topping Ingredients – Sugar, Cinnamon and Butter
The flavor of the orange rind compliments the rhubarb in these muffins. If you are keeping for longer than a day, freeze cooled muffins in freezer bags to stay fresh for months. Simple microwave for 10 – 15 seconds to thaw and warm them.
Makes: 12 very large or 18 regular size muffins
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup oil
- 1 ¼ cups sugar
- 1 egg
- 1 cup buttermilk or sour cream or plain yogurt
- 1 tsp vanilla
- 2 tsp freshly grated orange rind
- 2 ½ – 3 cups diced rhubarb
1) Preheat oven to 350 degrees F. Spray 12 large or 18 medium muffin cups with cooking oil spray, or line with muffin cup liners.
2) In medium bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3) In small bowl, mix together the ingredients for the topping. Set aside.
4) In large bowl, beat together oil, sugar, egg, buttermilk, vanilla and orange rind.
5) All at once, stir in rhubarb and flour mixture, using as few strokes as possible. The reaction of the buttermilk and the soda will make it fluff up and thicken quite quickly, and you don’t want to mix the batter too much or you will lose all the air bubbles that make the batter light.
6) Spoon batter into prepared muffin cups, filling almost to the top.
7) Sprinkle about ½ tsp of topping mixture on top of each muffin.
8) Bake at 350 degrees F for about 20 – 25 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pans at least 10 minutes before removing.
– I often use plain Greek yogurt in place of buttermilk or sour cream. Since the Greek yogurt is thicker than regular yogurt or buttermilk, I thin it down with about 3 Tbsp of milk or water.
– The streusel topping is best the first day. The second day it loses it’s crunchy texture, but it still tastes good! Try it the second day warmed and topped with ice cream.
Variation: Strawberry Rhubarb Muffins
Follow recipe as above but:
– use 1 1/2 cups each diced strawberries and rhubarb (for a total of 3 cups)
- Preheat oven to 400 degrees
- Line muffin tin with baking cups
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, baking soda and salt
- In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth
- Use a spatula to stir the sour cream mixture into the dry ingredients until the batter comes together. It’s important not to overmix.
- Stir in the diced rhubarb
- Fill the muffin cups with batter
- In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle generously over each up of muffin batter.
- Bake the rhubarb muffins for 18-22 minutes. When done they will be golden brown, spring back when gently pressed, and a pick inserted in the center will come out clean.
- Allow muffins to cool on a baking rack
- This recipe makes 12-16 muffins
- These rhubarb muffins are great served at room temperature, or rewarmed in the oven
- Store extra muffins in an airtight container at room temperature, or freeze and enjoy later
Looking for More Rhubarb Recipes?
What is your favorite flavor of spring? Please tell me I’m not the only one with a bit of a rhubarb obsession!
Rhubarb is actually a vegetable that has a similar resemblance to celery. It is most often used in desserts and commonly in combination with other fruits. Only the stalk is eaten. The leaves of the plant are poisonous.
- All-Purpose Flour: This type of flour produces the best texture for these muffins. Be sure to not over mix the batter once the flour is added.
- Sugar: I prefer granulated sugar for these muffins but light brown sugar can be substituted if needed.
- Baking Powder and Baking Soda: These are the leavening agents that make the cupcakes rise and have a fluffy texture.
- Salt: A little salt is needed in baking to help enhance the other flavors in the muffin.
- Cinnamon: Just a little is added for a subtle warm flavor without taking over.
- Buttermilk: This adds moisture and makes the muffin crumb tender. You can make your ownbuttermilk by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk and letting it sit for 5 minutes.
- Butter: Provides the best flavor and results in a tender crumb. Usually baked goods get dry after two days but the rhubarb in these muffins makes them moist.
- Eggs: These help bind the ingredients, give structure to the muffin, and help create a light and tender crumb.
- Vanilla Extract: Pure vanilla extract gives the muffin a delicious flavor.
- Rhubarb: Try to choose deep red stalks- they have more flavor. Chop stalks into pieces about the size of a blueberry.
- Turbinado Sugar: These have a large sugar crystal that gives the muffins a pretty look and also adds a nice little crunch. You can substitute with any coarse sugar like baking sprinkles.
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