Taste of Home
Cinnamon Rhubarb Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 9 muffins.
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
Ingredients
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1-1/2 cups all-purpose flour
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1/2 cup plus 1 tablespoon sugar, divided
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2 teaspoons baking powder
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1-1/4 teaspoons ground cinnamon, divided
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1/4 teaspoon salt
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1 egg, beaten
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2/3 cup buttermilk
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1/4 cup butter, melted
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1/2 cup chopped fresh or frozen rhubarb, thawed and drained
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1/4 cup peach preserves
Directions
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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.
Nutrition Facts
1 each: 209 calories, 6g fat (3g saturated fat), 38mg cholesterol, 233mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 4g protein.
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