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Cinnamon-Topped Rhubarb Muffins Recipe

Read Reviews (4)
4.88 4
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I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped rhubarb
  • TOPPING:
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons ground cinnamon

Nutritional Facts

1 serving (1 each) equals 188 calories, 7 g fat (2 g saturated fat), 12 mg cholesterol, 180 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done. Yield: about 2 dozen.
Originally published as Cinnamon-Topped Rhubarb Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p73

Nutritional Facts

1 serving (1 each) equals 188 calories, 7 g fat (2 g saturated fat), 12 mg cholesterol, 180 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Cinnamon-Topped Rhubarb Muffins(4)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 9, 2013

I didn't have enough rhubarb, so I substituted 1 1/3 cups of chopped apples. The whole family loved them!

MY REVIEW
Reviewed May. 25, 2010

Moist, and delicious. I made it with whole wheat and sucanat and it was healthy as well as fantastic tasting. The fam loves them!

MY REVIEW
Reviewed May. 16, 2009

So yummy!!! I used mostly rhubarb but added diced strawberries to make up the 2 cups. I sprinkled with cin. & sugar before baking, but no butter and they were delicious! A new favorite!

MY REVIEW
Reviewed Jun. 21, 2008

I loved these, I used half strawberries and half rhubarb. Also only used 1/2 c of oil. so good I omitted the topping. (to keep calories down)

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