Name: Rhubarb Muffins with Cinnamon Sugar Topping
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup granulated sugar; 1 cup buttermilk; 1/3 cup vegetable oil (or melted butter); 1 large egg; 1 tsp vanilla extract; 1 1/2 cups fresh rhubarb, chopped; 1/4 cup brown sugar; 1 tsp ground cinnamon

These rhubarb muffins are the perfect balance of tart and sweet, with chunks of fresh rhubarb folded into a moist, tender crumb. The cinnamon sugar topping adds a delightful crunch that makes every bite feel special. Whether I enjoy one for breakfast, brunch, or an afternoon snack, these muffins never disappoint. Rhubarb Muffins with Cinnamon Sugar Topping

Why You’ll Love This Recipe

I love how these muffins bring a refreshing twist to the usual muffin routine. The rhubarb adds a tangy bite that pairs beautifully with the warmth of cinnamon and the sugary topping. They’re easy to make, bake up perfectly every time, and always disappear fast in my kitchen. If I’m looking to use up fresh rhubarb during its short season, this recipe is one of my go-tos.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Buttermilk
Vegetable oil (or melted butter)
Egg
Vanilla extract
Fresh rhubarb, chopped
Brown sugar
Ground cinnamon

directions

I start by preheating my oven to 375°F (190°C) and lining a muffin tin with paper liners or greasing it lightly.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, I combine the buttermilk, oil, egg, and vanilla. I stir the wet mixture into the dry ingredients just until combined.
I gently fold in the chopped rhubarb, being careful not to overmix.
I spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
To make the topping, I mix together the brown sugar and cinnamon and sprinkle it generously over each muffin.
I bake the muffins for 20–25 minutes or until a toothpick inserted into the center comes out clean.
After baking, I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard-sized muffins. I usually spend around 10 minutes on prep time and 20 to 25 minutes on baking, so I have fresh muffins ready in about 35 minutes total.

Variations

When I want to switch things up, I sometimes add chopped strawberries or raspberries for extra fruitiness. A handful of chopped walnuts or pecans gives the muffins a nice crunch. I’ve also made them with a lemon glaze drizzled over the top instead of the cinnamon sugar for a tangy finish.

storage/reheating

I keep leftover muffins in an airtight container at room temperature for up to 3 days. If I want to store them longer, I freeze them in a freezer-safe bag for up to 3 months. When I’m ready to eat, I just reheat a muffin in the microwave for 20–30 seconds or let it thaw at room temperature.

FAQs

How do I know when the muffins are done baking?

I insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re ready.

Can I use frozen rhubarb?

Yes, I use frozen rhubarb when fresh isn’t available. I just make sure to thaw and drain it well before adding it to the batter.

What if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes. It works just like buttermilk in this recipe.

Can I make these muffins gluten-free?

Yes, I use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum or add it separately to help with texture.

Why are my muffins dense?

Overmixing the batter can lead to dense muffins. I stir just until the ingredients are combined to keep them light and fluffy.

Conclusion

These rhubarb muffins with cinnamon sugar topping are a delightful way to celebrate rhubarb season. I love how easy they are to make and how they fill my kitchen with the warm scent of cinnamon. Whether I’m baking them for a weekday treat or weekend brunch, they’re always a hit.