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Cinnamon Rhubarb Muffins

 Cinnamon Rhubarb 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
9 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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,

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Cinnamon Rhubarb Muffins (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 38 mg cholesterol, 233 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.