Rhubarb Muffins

Wonderfully moist rhubarb muffins have a delicious, fruity sweet-tart flavor, topped off with cinnamon sugar! Makes an easy snack or breakfast in 30 minutes.

Course Breakfast and Brunch, Muffins

Cuisine American

Keyword rhubarb muffin recipe, rhubarb muffins, rhubarb muffins recipe, stewed rhubarb muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 150kcal

Author Isabel Laessig

Equipment

Muffin tin
Whisk
Bowls

Ingredients

1 cup stewed rhubarb (approximately)
1 large egg
1 cup all-purpose flour
2 teaspoon baking powder
¼ teaspoon cinnamon
½ teaspoon vanilla extract
2 tablespoon vegetable oil
¼ cup brown sugar

For the topping

1 tablespoon brown sugar
¼ teaspoon cinnamon

Instructions

Line 8 muffin molds in a tin, or grease with butter. Preheat oven to 375°F. Lightly beat an egg in a bowl and add in stewed rhubarb, flour, baking powder, cinnamon, vanilla, oil and sugar and gently combine.
1 cup stewed rhubarb, 1 large egg, 1 cup all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon cinnamon, ½ teaspoon vanilla extract, 2 tablespoon vegetable oil, 1 tablespoon brown sugar
You want it well-mixed, but ideally don't want to break up all the rhubarb.
Divide the mixture between the muffin molds.
Mix together the sugar and cinnamon for the topping and sprinkle over the muffins.
¼ cup brown sugar, ¼ teaspoon cinnamon
Bake for approximately 15 minutes until golden on top and a skewer put in the middle comes out clean.

Video

Notes

RECIPE TIPS:

If you're concerned about over-mixing the batter or breaking up the rhubarb too much, you can mix together the dry ingredients first then add the rest.
This recipe assumes a slightly tart stewed rhubarb, as in our recipe - if yours is very sweet, you may need a little less sugar.
You can easily scale up this recipe by multiplying up all the ingredients.

Nutrition