Cinnamon-Topped Rhubarb Muffins Recipe

5 6 10
Publisher Photo

Cinnamon-Topped Rhubarb Muffins Recipe

Read Reviews
5 6 10
Publisher Photo
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!
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2-1/2 cups 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

Directions

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 each: 188 calories, 7g fat (2g saturated fat), 12mg cholesterol, 180mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 2g protein.

  • 2-1/2 cups 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
  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

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5986princessa User ID: 8661295 249726
Reviewed Jun. 23, 2016

"These are excellent! I added 1/2 cup of chopped walnuts. Will def make these again!"

MY REVIEW
3samoyed User ID: 1096604 228595
Reviewed Jun. 27, 2015

"These are terrific! I made them with NO changes to the recipe. They have exactly the right amount of rhubarb to have some in every bite. Have made several times and always have to share the recipe."

MY REVIEW
Sue Zappa User ID: 1094741 19494
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
Chrissycooks User ID: 3705228 18226
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
ltamyoung User ID: 3619042 19444
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
benchsitterNE User ID: 204616 46803
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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