Best 8 Cinnamon Rhubarb Muffins Recipes

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Indulge your taste buds with our delectable Cinnamon Rhubarb Muffins, a delightful fusion of sweet and tangy flavors. These muffins are bursting with fresh rhubarb and a sprinkle of cinnamon, offering a perfect balance of flavors. Each bite is a symphony of textures, with a tender crumb and a moist, flavorful interior. Our collection of recipes includes classic Cinnamon Rhubarb Muffins, as well as variations such as Streusel-Topped Cinnamon Rhubarb Muffins and Cinnamon Rhubarb Muffins with Almond Crumble. Whether you prefer a traditional muffin or one with an extra layer of sweetness and crunch, we have a recipe for every palate. Get ready to embark on a delightful baking journey and treat yourself and your loved ones to these irresistible muffins.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON-TOPPED RHUBARB MUFFINS



Cinnamon-Topped Rhubarb Muffins image

I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!

Provided by Taste of Home

Time 40m

Yield about 2 dozen.

Number Of Ingredients 14

2-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
TOPPING:
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon

Steps:

  • 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° for 16-18 minutes or until muffins test done.

Nutrition Facts :

CINNAMON RHUBARB MUFFINS



Cinnamon Rhubarb Muffins image

When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking. -Barbara Perry, Saginaw, Michigan

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
1/4 cup butter, melted
1/2 cup chopped fresh or frozen rhubarb, thawed and drained
1/4 cup peach preserves

Steps:

  • In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center.

Nutrition Facts : Calories 209 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

VEGAN RHUBARB CINNAMON STREUSEL MUFFINS



Vegan Rhubarb Cinnamon Streusel Muffins image

A delicious way to use fresh rhubarb! These muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb. I adapted this recipe from the original to make it vegan for my husband. I can't tell the difference between the two, they're both so tasty!

Provided by GINGERCAT1

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h30m

Yield 18

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 31.6 g, Fat 8.4 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 155 mg, Sugar 16.5 g

HEALTHY RHUBARB CINNAMON MUFFINS



Healthy Rhubarb Cinnamon Muffins image

I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.

Provided by Artsy Chef

Categories     Quick Breads

Time 50m

Yield 15 muffins

Number Of Ingredients 11

1/2 cup light maple syrup (or 1/2 c firmly packed brown sugar)
1/8 cup butter
1/8 cup unsweetened applesauce (or 1/8 c butter)
1 cup fat free sour cream (or regular)
1/3 cup egg substitute (or 2 eggs)
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups rhubarb (frsh or frozen diced into 1/4 inch pieces)
1 tablespoon sugar substitute (or sugar)
1/2 teaspoon ground cinnamon

Steps:

  • To make it with the fat and sugar, use 1/2 cup packed brown sugar instead of the maple syurp, 1/4 cup butter instead of the butter and apple sauce, regular sour crea instead of the fat free, and 2 eggs instead of the egg substitute.
  • Dice rhubarb into 1/4 inch chunks.
  • Heat oven to 375°F Combine syrup/brown sugar and butter/applesauce in a large bowl. Beat at medium speed until creamy. Add sour cream and eggs and continue beating till well mixed.
  • Stir in flour, cinnamon, and baking soda, just until moist. Fold in rhubarb. Spoon into greased or paper lined muffin pan.
  • Stir together 1 T sugar and 1/2 t cinnamon in small bowl. Sprinkle on top of each muffin.
  • Bake for 30 minutes or until lightly browned. Let stand 5 minutes, and then remove from pans.

CINNAMON-RHUBARB MUFFINS



Cinnamon-Rhubarb Muffins image

This is a great recipe, where the tartness of the rhubarb is balanced by just the right amount of (but not too much) sweetness. This recipe is from James Beard Award-winning pastry chef, Karen Parker and was printed in "Fine Cooking Magazine" (April 2007).

Provided by blucoat

Categories     Quick Breads

Time 35m

Yield 12 large muffins

Number Of Ingredients 13

9 ounces all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
4 ounces unsalted butter, melted and cooled slightly
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups diced rhubarb (1/4-inch dice 7-1/4 oz.)
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Steps:

  • 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 teaspoons 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. Best served warm.

CINNAMON-RHUBARB MUFFINS



Cinnamon-Rhubarb Muffins image

Number Of Ingredients 13

2 cups flour, all-purpose
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt, kosher
1 cup sour cream
8 tablespoons butter, melted and cooled slightly
2 eggs, large
1 teaspoon vanilla extract
1-1/2 cups rhubarb, diced
3 tablespoons sugar, for topping
1/2 teaspoon cinnamon, for topping

Steps:

  • Heat oven to 400º. Line a 12 cup muffin tin with baking cups.
  • Muffin batter: In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, soda, and salt. Whisk to blend.
  • In a medium bowl: Whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
  • Mix 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. The batter should mound a bit higher than the tops of the cups.
  • Topping:
  • Combine sugar and cinnamon and sprinkle on top of each muffin.
  • Bake until golden brown for 18 to 22 minutes (13 minutes for mini-muffins).
  • Enjoy!

CINNAMON RHUBARB MUFFINS



CINNAMON RHUBARB MUFFINS image

Categories     Bread     Fruit     Vegetable     Breakfast     Bake     Healthy

Yield 12 muffins

Number Of Ingredients 9

1 3/4 cups whole wheat flour
1/2 cup sugar
2 tsp ground cinnamon
1/4 tsp baking soda
2 tsp baking powder
1 medium ripe banana
2 eggs
1/3 cup oil (or applesauce)
2 cups rhubarb chopped

Steps:

  • Combine all of the dry ingredients in a medium bowl. Mash the banana in a large bowl and add the eggs and oil. Add the dry ingredients to the mashed banana mixture and mix until combined. Stir in the rhubarb. Bake at 450 degrees for 30 - 35 minutes.

CINNAMON-RHUBARB MUFFINS RECIPE - (3.7/5)



Cinnamon-Rhubarb Muffins Recipe - (3.7/5) image

Provided by á-2225

Number Of Ingredients 15

For the muffins:
9 oz. (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. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted 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.)
For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Steps:

  • 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. nutrition information (per serving): Size : per muffin, based on 12 muffins; Calories (kcal): 250; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 7; Protein (g): protein g 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 32; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 1; PHOTO: SCOTT PHILLIPS

Tips:

  • Choose fresh, firm rhubarb: Look for rhubarb stalks that are bright red and have a crisp texture. Avoid stalks that are wilted or bruised.
  • Trim the rhubarb properly: Cut off the leaves and the bottom inch of the stalk. Then, slice the rhubarb into 1-inch pieces.
  • Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix the ingredients just until they are combined.
  • Fill the muffin tins properly: Fill the muffin tins about 2/3 full. If you overfill the tins, the muffins will rise too much and may overflow.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.

Conclusion:

These cinnamon rhubarb muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With their sweet and tart flavor, these muffins are sure to be a hit with everyone who tries them. So next time you have some fresh rhubarb, be sure to give this recipe a try. You won't be disappointed!

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