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