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Cinnamon-Rhubarb Muffins

Irresistible Cinnamon-Rhubarb Muffins for Cozy Mornings

Delightful Cinnamon-Rhubarb Muffins bursting with sweet and tart goodness, perfect for cozy breakfasts and adaptable to dietary needs.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can be swapped with a gluten-free flour blend.
  • 1 cup Granulated Sugar Coconut sugar is a substitute.
  • 2 teaspoons Baking Powder Make sure it’s fresh.
  • 1 teaspoon Ground Cinnamon Add more for a bolder flavor.
  • 1 teaspoon Baking Soda Essential for leavening.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Sour Cream or Greek Yogurt Use dairy-free yogurt for a dairy-free version.
  • 1/2 cup Unsalted Butter (Melted) Swap for coconut oil for dairy-free.
  • 2 large Eggs No replacements suggested.
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Fresh or Frozen Rhubarb (Diced) Thaw and drain frozen rhubarb.
For the Topping
  • 1/4 cup Vanilla Sugar Mix regular sugar with cinnamon as alternative.
  • 1 teaspoon Ground Cinnamon For topping.

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon, baking soda, and salt.
  3. In a separate bowl, combine the sour cream, melted butter, eggs, and vanilla extract until smooth.
  4. Gently pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the diced rhubarb, distributing it evenly throughout the batter.
  6. Divide the batter among the muffin cups, filling each slightly above the rim.
  7. Mix the vanilla sugar with cinnamon for the topping and sprinkle over the batter in each cup.
  8. Bake the muffins for 18 to 22 minutes or until golden brown and a toothpick comes out clean.
  9. Let the muffins cool in the pan for 5 to 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Keep muffins at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.

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