Cinnamon sugar rhubarb muffins are the perfect combination of sweet with a pop of tanginess from the chunks of rhubarb sprinkled throughout the batter! Perfect for breakfast or a nice afternoon pick me up!
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Do you all grow rhubarb? Rhubarb seems a little bit like zucchini in my area. People who grow it well give away tons of it. You’ll have rhubarb up to your eyeballs. And, if you have to buy it in the store, you pay way too much for way too little.
What is rhubarb anyway?
Rhubarb is a vegetable that has rosy pink stalks that are edible. Even though it’s technically a vegetable, we typically use it like a fruit in sweet desserts. It’s a perennial plant, so if you love rhubarb and you have some room in your yard, consider planting some, it will come back year after year giving you opportunity to make delicious muffins each spring and summer (although it takes about 3 years for the plant to really start producing).
One caveat though, don’t eat the leaves. They’re poisonous.
You can also just buy your rhubarb in the store. I started seeing it about the beginning of July. It usually comes in bundles of 3-4 stalks which should be more than enough rhubarb for this recipe. If you have leftover rhubarb, you can chop it up and place it in a freezer bag and freeze for later use.
Can I use frozen rhubarb for these muffins?
Yes! I use frozen or fresh rhubarb for these muffins. If you’re using frozen rhubarb, allow the rhubarb to thaw and then drain. Rhubarb holds quite a bit of water and it will make the muffins a little bit soggy.
Notes about how to make perfect muffins:
Muffins come together quickly in one bowl using only a spoon or whisk to stir. You stir together the wet ingredients and then fold in the dry ingredients, leaving lumps in the batter (a batter that is too smooth will create a uniform crumb, more like a cake). *Sugar acts like a wet ingredient when making muffins or quick breads because it melts when it’s baked.
Muffins also typically rely on chemical leaveners to help achieve height. In this case we’re using baking soda to help lift our batter.
How long do cinnamon sugar rhubarb muffins last?
On the counter-3-5 days. Be sure to store them in an airtight container. They will get a little bit sticky on the second day.
In the fridge-about week. The condensation from the fridge will make them a little bit sticky. If you don’t like the sticky, you can re-warm them in the oven or toaster oven for a few minutes
In the freezer-4-6 months. Tightly wrap or use a freezer safe zipper bag to store in the freezer. Allow to stand at room temperature for a couple hours to thaw or bake at 350 for about 5 minutes.
Rhubarb Muffins
Equipment
- muffin pan
Ingredients
Muffin Batter
- 1 1/2 cups brown sugar
- 1/2 cup butter melted
- 1 cup milk
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup all purpose flour
- 1 cup whole wheat flour*
- 2 cups rhubarb chopped quite small
Topping
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Pre-heat oven to 350 degrees. Line 2-12 spot muffin pans with muffin papers or spray with baking spray. (These muffins are pretty sticky even when cooked so I like to use muffin/cupcake papers).
- In a large bowl, stir together melted butter and sugar.
- Stir in milk, egg, baking soda, vanilla extract and cinnamon.
- Gently stir in both flours. Fold in chopped rhubarb.
- Drop tablespoonfuls of batter into prepared muffin pans. Sprinkle topping over muffins.
- Bake at 350 degress for 18-22 minutes.
Notes
Have some extra rhubarb on your hands? Try making this rhubarb crisp (using pancake mix as a shortcut!) or maybe this strawberry rhubarb crumble pie!
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Happy Baking!
Happy Baking!
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