Cinnamon Rhubarb Muffins Recipe

Cinnamon Rhubarb Muffins Recipe Cinnamon Rhubarb Muffins Recipe photo by Taste of Home Rating 4

When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking. -Barbara Perry, Saginaw, Michigan

This recipe is:

Contest Winning

Quick

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Cinnamon Rhubarb Muffins Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Cinnamon Rhubarb Muffins Recipe
  • Prep/Total Time: 30 min.
  • Yield: 9 Servings
10 20 30

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon, divided
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1/2 cup chopped fresh or frozen rhubarb, thawed and drained
  • 1/4 cup peach preserves

Directions

  • In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center. Yield: 9 muffins.

Nutritional Facts 1 serving (1 each) equals 209 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 233 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cinnamon Rhubarb Muffins in Taste of Home April/May 1998, p29

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cinnamon Rhubarb Muffins

Cinnamon Rhubarb Muffins Recipe

Cinnamon Rhubarb Muffins

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-4) of 4 reviews

Reviewed on May. 06, 2013 by christycincy

These muffins were so good! The only change that I made to the recipe was to add a second tablespoon of batter to the bottom of the muffin tin. One did not cover the bottom and I did not want the filling to stick to the bottom. I still had enough batter to cover the top after the filling was added.

Reviewed on Mar. 09, 2009 by idarundle

It says so in the recipe.

Reviewed on May. 21, 2008 by catminty

This has been my favorite muffin recipe for the last ten years. My husband looks forward to spring and fresh rhubarb for these yummy muffins!

Reviewed on Apr. 22, 2008 by mkallsen

can you use fresh rhubarb in this?

 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT