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Cinnamon-Topped Rhubarb Muffins

Name: Cinnamon-Topped Rhubarb Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 2 dozen.
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

6 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 20 min.

Makes

about 2 dozen

Updated: Sep. 24, 2022

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!

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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.

Cinnamon-Topped Rhubarb Muffins

Ingredients

Directions

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