Description
These Rhubarb Muffins with Cinnamon Sugar Topping are a delightful treat combining tangy rhubarb with warm cinnamon spices, baked into tender, fluffy muffins. Perfect for breakfast or a cozy snack, the cinnamon sugar topping adds a sweet, crunchy finish that complements the tartness of the rhubarb beautifully.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Other Ingredients
- 1 1/2 cups chopped rhubarb
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, buttermilk, eggs, and vanilla extract until the mixture is smooth and uniform.
- Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to ensure the muffins remain tender and fluffy.
- Fold in Rhubarb: Carefully fold the chopped rhubarb into the batter, distributing it evenly without overworking the mixture.
- Portion Batter: Spoon the batter into the muffin cups, filling each about three-quarters full to allow room for rising.
- Add Topping: Mix the granulated sugar and ground cinnamon together, then sprinkle this cinnamon sugar topping evenly over each muffin cup.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are properly baked through.
- Cool: Let the muffins cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely, preserving their texture and preventing sogginess.
Notes
- Do not overmix the batter to keep the muffins tender and avoid a dense texture.
- Fresh rhubarb works best, but frozen rhubarb can be used if thoroughly drained to prevent excess moisture.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar as an alternative.
- For a dairy-free version, replace butter with a plant-based alternative and use a non-dairy milk.
- Ensure the cinnamon sugar topping is spread evenly for a balanced sweetness and crunch.
