Rhubarb Muffins With Cinnamon Sugar Topping

These rhubarb muffins use brown sugar and buttermilk for a tender, moist crumb that balances the tart fruit. They take about 10 minutes to mix and 20 to bake, yield 12 muffins, and have an optional cinnamon sugar topping for a crisp top.

Ingredients

Muffin Batter

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups rhubarb, chopped into small pieces

Optional Topping

• 2 tablespoons coarse sugar or brown sugar
• 1/4 teaspoon cinnamon

How To Make It

1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease the pan. The muffins rise best when the oven is fully heated before the batter goes in.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, and cinnamon until the brown sugar is evenly broken up with no large clumps left.

3. In a separate bowl, whisk the eggs, melted butter, buttermilk, and vanilla until smooth and creamy. The mixture should look glossy and fully combined.

4. Pour the wet ingredients into the dry ingredients and stir gently just until a few flour streaks remain. Fold in the chopped rhubarb carefully so the batter stays light instead of dense.

5. Divide the batter evenly between the muffin cups, filling each about three-quarters full. Sprinkle the tops with the cinnamon sugar topping if using.

6. Bake for 18 to 22 minutes, until the tops are lightly domed and golden brown around the edges. A toothpick inserted into the center should come out with a few soft crumbs but no wet batter.

7. Let the rhubarb muffins cool in the pan for about 5 minutes before moving them to a wire rack. The centers finish setting as they cool.

Why Rhubarb Muffins Stay Moist (and Not Gummy)

Rhubarb releases moisture as it bakes, which keeps the crumb soft. Brown sugar adds more moisture and a deeper flavor than white sugar alone, and it suits the tart fruit. Buttermilk gives a tender texture and activates the baking soda for a lighter rise.

Getting Tall, Tender Muffins

• Cut the rhubarb small. Small, even pieces soften fully in the time the muffins bake.
• Don’t overmix. Stir only until the flour disappears, or the muffins turn tough.
• Drain frozen rhubarb. Thaw and drain it first so the batter doesn’t get too wet, which can make dense muffins with soggy bottoms.
• Rest the batter. Letting it sit for 5 minutes before baking gives the flour time to hydrate and can help create taller tops.
• Top with coarse sugar. Sprinkle it on right before baking for extra crunch.

Adding Strawberries

To make strawberry rhubarb muffins, replace about 1/2 cup of the rhubarb with chopped strawberries cut small so they bake evenly. Strawberries soften rhubarb’s sharper edge and make the muffins slightly sweeter; expect a bit more moisture in the crumb.

More Rhubarb Bakes and What to Serve

These muffins go well with coffee or tea, since the tart fruit cuts through a rich drink. If you have more rhubarb to use up, try the rhubarb coffee cake with buttery crumb topping, a strawberry rhubarb crisp, or a strawberry rhubarb pie.

Rhubarb Muffin FAQ

Can I use frozen rhubarb?

Yes, as long as it is thawed and drained first. Extra liquid can make the muffins dense.

Why are my muffins dense instead of fluffy?

Overmixing is usually the cause. Once the wet and dry ingredients meet, stir gently and stop as soon as the batter comes together.

How should I store and freeze them?

Keep the muffins in an airtight container at room temperature for up to 3 days, with a paper towel inside to absorb extra moisture. To freeze, cool them completely, then store in a sealed freezer bag for up to 2 months. Reheat in the microwave for about 20 seconds to soften the centers.

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