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Cinnamon-Rhubarb Muffins

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Delicious and nostalgic muffins combining the tartness of rhubarb and the warm sweetness of cinnamon.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream or Greek yogurt
  • 8 tbsp (1 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 cups finely diced rhubarb
  • 3 tbsp vanilla sugar (or plain sugar)
  • 1/2 tsp ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and optional spices.
  3. Combine the wet ingredients: In another bowl, mix the eggs, sour cream or Greek yogurt, melted butter, and vanilla extract until smooth.
  4. Make the batter: Pour the wet mixture into the dry ingredients and fold gently until just combined.
  5. Add the rhubarb, being careful not to overwork the batter.
  6. Prepare your muffin pan: Line it with paper liners or grease it lightly.
  7. Fill the muffin tin: Divide the batter evenly among the muffin cups.
  8. Sprinkle the topping mixture (vanilla sugar and cinnamon) over each muffin.
  9. Bake: Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
  10. Cool for 5 minutes before transferring them to a wire rack.

Notes

Serve warm with butter, coffee, or whipped cream. Muffins can also be frozen for later enjoyment.

Nutrition

Keywords: muffins, rhubarb, cinnamon, baking, breakfast

Find it online: https://flavorvia.com/cinnamon-rhubarb-muffins/