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Deliciously Moist Rhubarb Muffins with a Sweet Cinnamon Sugar Swirl


  • Author: Avery
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Deliciously moist and fluffy rhubarb muffins swirled with sweet cinnamon sugar—perfect for breakfast, brunch, or a cozy afternoon treat. These easy-to-make muffins are bursting with tart rhubarb flavor, complemented by a caramelized spiced swirl in every bite. No fancy tools needed, just simple ingredients and a warm oven!


Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup rhubarb, chopped
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate bowl, mix the melted butter with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in milk and vanilla.
  • Gradually fold the dry mixture into the wet ingredients until just combined. Gently fold in chopped rhubarb.
  • In a small bowl, combine brown sugar and cinnamon.
  • Fill each muffin cup halfway with batter. Sprinkle a layer of the cinnamon sugar mix, then top with more batter. Finish with an extra sprinkle on top.
  • Bake for 18–22 minutes, or until a toothpick comes out clean.
  • Cool in the pan for a few minutes before transferring to a wire rack.

Notes

  • Don’t overmix the batter—this keeps the muffins light and tender.
  • You can use frozen rhubarb, just make sure to thaw and drain it first.
  • These muffins freeze well. Wrap individually and store for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210 kcal
  • Sugar: 12 g
  • Sodium: 170 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 45 mg

Keywords: rhubarb muffins, cinnamon sugar swirl, spring muffins, easy rhubarb recipe, homemade muffins, breakfast baking