Show Subscription Form




Cinnamon-Topped Rhubarb Muffins Recipe

Read Reviews
5 5
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!
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 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

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
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
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)"

Loading Image