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

Cinnamon Rhubarb Muffins Recipe

Read Reviews
4.5 5 5
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


  • 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 each: 209 calories, 6g fat (3g saturated fat), 38mg cholesterol, 233mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 4g protein.


  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

Reviews for Cinnamon Rhubarb Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ahmom User ID: 3426126 252451
Reviewed Aug. 10, 2016


christycincy User ID: 6445428 23204
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."

idarundle User ID: 1466874 50600
Reviewed Mar. 9, 2009

"It says so in the recipe."

catminty User ID: 1595606 202648
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!"

mkallsen User ID: 3051711 81328
Reviewed Apr. 22, 2008

"can you use fresh rhubarb in this?"

Loading Image