If you’re craving the best way to showcase spring’s tart and tangy rhubarb, these Rhubarb Muffins with Cinnamon Sugar Topping are a dream come true. With tender, fluffy centers bursting with juicy rhubarb pieces and a shimmery crown of buttery cinnamon sugar, every bite is pure comfort. Whether you’re a lifelong rhubarb fan or just discovering its magic, this recipe might just steal your heart (and your breakfast rotation!). Lively, quick to make, and guaranteed to turn ordinary mornings into something special, Rhubarb Muffins with Cinnamon Sugar Topping are the kind of treat you’ll want to bake all season long!

Rhubarb Muffins with Cinnamon Sugar Topping Recipe - Recipe Image

Ingredients You’ll Need

Rhubarb Muffins with Cinnamon Sugar Topping come together with kitchen staples and a handful of fresh rhubarb. Each ingredient plays its part in creating a muffin that’s light, tender, and wonderfully flavorful—with a gorgeous sweet-crisp lid. Let’s take a closer look!

All-purpose flour: Gives the muffins their structure and a soft crumb—don’t overmix for best texture!
Granulated sugar: Adds just the right sweetness both in the batter and as a sparkling topping.
Baking soda & baking powder: Team up to give the muffins their lovely rise and keep them light.
Salt: Enhances every ingredient and balances the sweetness perfectly.
Ground cinnamon: Infuses the muffins and the topping with cozy, warming spice.
Sour cream: The secret to ultra-moist muffins with a tender crumb—you can substitute yogurt or buttermilk if you like.
Vegetable oil: Keeps everything extra-moist without weighing down the muffins.
Large egg: Binds the batter and helps provide a beautiful, fluffy texture.
Vanilla extract: Rounds out the flavors, making every bite richer and more aromatic.
Chopped fresh rhubarb: The star—its tartness pairs beautifully with the sweet, spice-laced crumb.
Granulated sugar (for topping): Adds a sparkly topper and extra burst of sweetness.
Ground cinnamon (for topping): Lends that irresistible aroma and flavor right on top.
Melted butter (for topping): Helps the cinnamon sugar stick and adds big flavor.

How to Make Rhubarb Muffins with Cinnamon Sugar Topping

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or generously grease each cup if you’d like easier muffin removal and golden sides. This little bit of prep makes the rest of the process a breeze.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, granulated sugar, baking soda, baking powder, salt, and cinnamon. This step is key for even distribution, ensuring that every muffin bakes up consistently tender, with no surprise lumps or streaks.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the sour cream, vegetable oil, egg, and vanilla extract until the mixture is totally smooth and homogenous. The richness of the sour cream and oil helps guarantee a soft, plush crumb.

Step 4: Bring It All Together

Pour your wet ingredients into the bowl of dry ingredients. Use a gentle hand to stir just until everything is combined—no overmixing, or you risk tough muffins. Now, fold in the chopped rhubarb, distributing those tart pockets of fruit for surprise bites of flavor in every muffin.

Step 5: Fill the Muffin Tins

Divide the batter evenly among all 12 muffin cups. Don’t worry if the batter is a little thick; that’s what guarantees the beautiful rise and texture. Plus, you’ll want each cup filled to about 3/4 full for perfectly domed tops!

Step 6: Make and Add the Cinnamon Sugar Topping

Mix together the cinnamon and sugar in a small bowl. Brush the tops of the unbaked muffins with melted butter, then sprinkle each generously with the cinnamon sugar blend. This creates the iconic shimmery-lidded look and irresistible crunch that truly defines Rhubarb Muffins with Cinnamon Sugar Topping.

Step 7: Bake and Cool

Place the loaded muffin tin in your preheated oven and bake for 18–22 minutes. You’re looking for golden tops and a toothpick that comes out clean (or with just a crumb or two) when inserted into the center. Let the muffins cool in the pan for five minutes, then transfer them to a wire rack so they finish cooling with perfectly soft sides.

How to Serve Rhubarb Muffins with Cinnamon Sugar Topping

Garnishes

For an elegant morning spread, serve your muffins with a dusting of powdered sugar or a sprinkle of lemon zest for a bright finish. A dollop of whipped cream or thick Greek yogurt alongside turns these breakfast beauties into a showstopper for brunch guests.

Side Dishes

Pair Rhubarb Muffins with Cinnamon Sugar Topping with fresh fruit, strong coffee, or a tall glass of cold milk. If you’re planning a bigger breakfast, these muffins sit beautifully next to fluffy scrambled eggs or a savory breakfast casserole.

Creative Ways to Present

For parties or potlucks, arrange the muffins on a tiered cake stand with extra cinnamon sticks and fresh rhubarb stalks for a rustic, seasonal centerpiece. Or, wrap each muffin in parchment and twine for a picnic-ready snack that looks as delightful as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep extra muffins in an airtight container at room temperature for up to two days. Their moist crumb and sweet topping hold up beautifully, though the cinnamon sugar may soften a bit over time (and still tastes amazing!).

Freezing

Rhubarb Muffins with Cinnamon Sugar Topping freeze exceptionally well. Once cooled, pop them in a single layer in a resealable bag, then tuck into your freezer for up to three months. Thaw on the counter overnight for a ready-to-go breakfast treat.

Reheating

To bring that fresh-from-the-oven magic back, warm muffins in a toaster oven or conventional oven at 300°F for about five minutes. This perks up the crumb and reawakens the cinnamon aroma—divine for mornings or afternoon snacks!

FAQs

Can I use frozen rhubarb in this recipe?

Absolutely! If using frozen rhubarb, don’t thaw it—just stir the diced, still-frozen pieces into the batter to prevent excess moisture. Expect the muffins to be just as tender and flavorful as with fresh rhubarb.

What can I substitute for sour cream?

Plain yogurt or buttermilk both work beautifully in place of sour cream. You’ll get the same tangy richness and ultra-moist texture in your Rhubarb Muffins with Cinnamon Sugar Topping.

Do I have to peel rhubarb before baking?

Not at all! Tender young rhubarb requires no peeling. Simply trim the leaves and ends, wash well, and dice. If your stalks are extra thick or stringy, you can remove some of the outer layer, but it’s rarely necessary.

Can I make these muffins gluten-free?

Yes, a good cup-for-cup gluten-free flour blend will substitute well here. Muffins made with such blends will remain moist and tender, though the texture may change slightly.

Can I add nuts or other mix-ins?

Absolutely! Stir in up to 1/4 cup chopped walnuts or pecans for extra texture, or toss in some white chocolate chips for a delicious twist on your classic Rhubarb Muffins with Cinnamon Sugar Topping.

Final Thoughts

I genuinely hope you’ll give Rhubarb Muffins with Cinnamon Sugar Topping a try soon—you’ll be amazed at how simple ingredients can deliver such dazzling results! Whether you bake them for a spring brunch, share with friends, or treat yourself on a cozy morning, these muffins just might become your next baking tradition.

Rhubarb Muffins with Cinnamon Sugar Topping Recipe

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4.7 from 12 reviews

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

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Description

Delight in the perfect blend of tangy rhubarb and sweet cinnamon sugar with these delicious Rhubarb Muffins. A delightful treat for breakfast or a snack.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients:

1/2 cup sour cream
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 1/4 cups chopped fresh rhubarb

Cinnamon Sugar Topping:

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon melted butter

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C) and prepare muffin tin.
Mix Dry Ingredients: Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a bowl.
Combine Wet Ingredients: In a separate bowl, mix sour cream, oil, egg, and vanilla.
Combine and Add Rhubarb: Mix wet and dry ingredients, then fold in chopped rhubarb. Fill muffin cups.
Prepare Topping: Mix sugar and cinnamon. Brush muffins with butter, sprinkle with cinnamon sugar.
Bake: Bake for 18–22 minutes until a toothpick comes out clean.
Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.