Cinnamon-Rhubarb Muffins for a Cozy, Sweet Morning Delight

Cinnamon-Rhubarb Muffins bring together the cozy warmth of cinnamon with the delightful zing of rhubarb. Perfect for breakfast or afternoon snacks.

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Prep Time 15

Cook Time 22

Cooling Time 10

Total Time 47

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend if necessary.
1 cup Granulated Sugar Vanilla sugar can be used for an extra hint of flavor.
1 tbsp Baking Powder Acts as a leavening agent for fluffy texture.
1 tbsp Ground Cinnamon Feel free to adjust according to your taste preferences.
1 tsp Baking Soda Works alongside sour cream or yogurt to help the muffins rise.
0.5 tsp Salt Enhances overall flavor.
0.5 cup Sour Cream or Greek Yogurt Adds moisture; Greek yogurt is a higher protein alternative.
0.5 cup Unsalted Butter Can replace with vegan butter or neutral oils.
2 large Eggs Binds the ingredients together.
1 tsp Pure Vanilla Extract Enhances flavor without overpowering.
1 cup Finely Diced Rhubarb Chop into ¼-inch pieces for optimal results.

For the Topping

0.25 cup Cinnamon-Sugar Mixture Blend of sugar and ground cinnamon for a crunchy topping.

Equipment

Muffin tin
Mixing bowls
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare a muffin tin with paper liners or grease each cup.
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, ground cinnamon, baking soda, and salt.
In a separate bowl, whisk together sour cream, melted unsalted butter, eggs, and vanilla extract until smooth.
Gently pour the wet mixture into the dry ingredients and fold until just combined.
Fold in the finely diced rhubarb using a spatula.
Spoon the batter into muffin cups, filling each about three-quarters full.
Mix together granulated sugar and ground cinnamon for the topping and sprinkle over the filled muffin cups.
Bake the muffins for 18-22 minutes until golden brown and a toothpick comes out clean.
Let cool for 5-10 minutes in the tin before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Avoid overmixing the batter for tender muffins. Use full-fat dairy for best results.

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