Description

These tender rhubarb muffins balance tart rhubarb with a sweet, crunchy cinnamon pearl sugar topping, creating a cozy and satisfying treat perfect for breakfast or snacks.

Ingredients

Scale

1 cup (120g) rhubarb, chopped into small pieces
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar
1/2 cup (115g) unsalted butter, melted and cooled
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar)
About 2 tablespoons cinnamon pearl sugar (or turbinado sugar mixed with a pinch of cinnamon)

Instructions

Preheat your oven to 375°F (190°C). Grease your muffin tin or line with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, combine granulated sugar and brown sugar. Add melted and cooled butter and stir until smooth.
Beat in eggs one at a time to the sugar-butter mixture, then stir in vanilla extract.
Stir in buttermilk into the wet mixture.
Gradually fold the dry ingredients into the wet ingredients until just combined; a few lumps are fine.
Fold in the chopped rhubarb gently.
Spoon batter into muffin cups, filling each about 3/4 full.
Sprinkle about 1 teaspoon of cinnamon pearl sugar over each muffin.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let muffins rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

If rhubarb is very juicy, toss it lightly in a teaspoon of flour before folding into the batter to avoid sogginess. Do not overmix the batter to keep muffins tender. Use room temperature eggs and melted butter for best texture. If cinnamon pearl sugar is unavailable, substitute with turbinado sugar mixed with a pinch of cinnamon.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 15
Sodium: 200
Fat: 9
Saturated Fat: 5
Carbohydrates: 30
Fiber: 1
Protein: 3

Keywords: rhubarb muffins, cinnamon pearl sugar, tender muffins, breakfast muffins, easy muffin recipe, homemade muffins, spring baking