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

Cinnamon Rhubarb Muffins Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

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

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.

Directions

  1. 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.
Originally published as Cinnamon Rhubarb Muffins in Taste of Home April/May 1998, p29

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.

Reviews for Cinnamon Rhubarb Muffins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 6, 2013

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.

MY REVIEW
Reviewed Mar. 9, 2009

It says so in the recipe.

MY REVIEW
Reviewed May. 21, 2008

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!

MY REVIEW
Reviewed Apr. 22, 2008

can you use fresh rhubarb in this?

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