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Cinnamon-Rhubarb Muffins

Irresistibly Soft Cinnamon-Rhubarb Muffins for Cozy Mornings

Delight in these soft Cinnamon-Rhubarb Muffins, perfect for cozy mornings. A touch of tangy rhubarb and warm cinnamon in a quick and easy recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for gluten-free muffins.
  • 1 cup Granulated Sugar Use coconut sugar for a different flavor profile.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon Use extra for more spice, or try mixed spices for variation.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Sour Cream or Greek Yogurt Greek yogurt offers a thicker texture with higher protein content.
  • 1/2 cup Unsalted Butter Substitute with vegetable oil for a dairy-free option.
  • 2 large Eggs
  • 1 teaspoon Pure Vanilla Extract Avoid imitation extract for the best quality.
  • 1 cup Finely Diced Rhubarb Frozen rhubarb works well if thawed and drained properly.
Topping
  • 1 tablespoon Vanilla Sugar Regular sugar mixed with cinnamon can also be used instead.
  • 1 teaspoon Ground Cinnamon For topping.

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt until well combined.
  3. In a separate bowl, blend together the sour cream, melted and cooled butter, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
  5. Fold in the finely diced rhubarb, being careful not to overmix.
  6. Scoop the batter into the muffin cups, filling each liner about three-quarters full.
  7. Mix the vanilla sugar and additional cinnamon, then sprinkle over the top of each muffin.
  8. Bake in the preheated oven for 18 to 22 minutes until the tops are golden and a toothpick comes out clean.
  9. Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These muffins are vegetarian-friendly and can be adapted to gluten-free or dairy-free options. Enjoy them fresh or store as directed for later.

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