Cinnamon Sugar Rhubarb Muffins (Edit recipe)

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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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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

14

Serves: 12

Ingredients

Muffin Batter

1.5 cups Brown Sugar
.5 cup Butter, Unsalted, melted
1 cup Milk
1 Egg
1 tsp Baking Soda
1 tsp Vanilla Extract
1 tsp Cinnamon, Ground
1 cup All Purpose Flour
1 cup Whole Wheat Flour
2 cups Rhubarb, quite small), chopped

Topping

.5 cup Granulated White Sugar
1 tsp Cinnamon, Ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

You may have some leftover topping, it’s excellent on toast. *If you don’t have whole wheat flour, simply use 2 cups all-purpose flour instead.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	271
Fat:	9 g
Carbohydrates:	44 g
Protein:	7 g
Cholesterol:	23 g
Sodium:	124 mg
Fiber:	2 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.