If there’s one treat that absolutely captures the spirit of spring baking, it’s Rhubarb Muffins with Cinnamon Sugar Topping. These muffins are everything I love in a good bake: bright, tart rhubarb folded into a tender, fluffy crumb, and that irresistible crunch from a cinnamon-sugar crown on top. Whether you’re savoring them for breakfast, sneaking one as a midday snack, or serving at a weekend brunch, these muffins make every moment feel a little more special. The sweet aroma, sparkling tops, and bursts of pink from the rhubarb will have you saying, “just one more,” every time you walk through the kitchen!

Rhubarb Muffins with Cinnamon Sugar Topping Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its simplicity—every ingredient has a purpose, adding either softness, zing, or that sweet, spiced finish. Here’s everything you’ll need, along with some tips to get the best flavor and texture in every bite.

All-purpose flour: The sturdy base that delivers that perfect, muffin-shop texture—no fancy flours needed.
Granulated sugar: Adds necessary sweetness and creates that gorgeous cinnamon-sugar top.
Baking powder: Lifts the muffins so they’re light and never dense.
Baking soda: Works alongside buttermilk to ensure a beautifully fluffy crumb.
Salt: Balances the flavors and brightens up the rhubarb’s natural tartness.
Ground cinnamon: Both inside and as a topping, it gives that signature warmth and aromatic finish.
Buttermilk: Makes each muffin luxuriously tender—don’t substitute if you can avoid it!
Vegetable oil: Moistens the batter and keeps the crumb soft for days.
Large egg: Binds everything together and adds richness.
Vanilla extract: Lends subtle sweetness and a lovely aroma to the batter.
Fresh rhubarb: The star ingredient provides that tart, fruit-forward punch. (Frozen works in a pinch; just drain thoroughly.)
Extra granulated sugar (for topping): Gives each muffin a sparkly, sweet crust.
Extra ground cinnamon (for topping): Accentuates the warmth on every single muffin top.

How to Make Rhubarb Muffins with Cinnamon Sugar Topping

Step 1: Prep That Muffin Tin and Preheat the Oven

Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or give it a good greasing, so your muffins pop out easily later on. This quick prep step makes all the difference between easily shareable muffins and a messy kitchen disaster!

Step 2: Combine the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, 3/4 cup sugar, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon. This whisk ensures you won’t have any stray lumps, and gives your muffins even flavor and rise throughout.

Step 3: Mix Together Wet Ingredients

In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until everything’s beautifully smooth. This ensures the wet ingredients are well-blended, setting the stage for perfectly mixed muffins.

Step 4: Bring It All Together

Pour the wet mixture straight into your dry ingredients. Use a spatula or wooden spoon to gently mix until you don’t see streaks of flour. Don’t overmix—stop as soon as combined to avoid tough muffins.

Step 5: Fold in the Rhubarb

Add the chopped rhubarb and gently fold it into your batter. This step is all about being gentle so the rhubarb stays in lovely, juicy pockets throughout your muffins.

Step 6: Spoon into Muffin Tin

Divide the batter evenly among the muffin cups. They’ll be filled about three-quarters of the way, which is perfect for that high dome and golden top.

Step 7: Make the Cinnamon Sugar Topping

Stir together 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in a small bowl. Sprinkle this over the batter generously—it gives the Rhubarb Muffins with Cinnamon Sugar Topping their signature sparkle and crunch.

Step 8: Bake and Cool

Slide the tin into your oven and bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean from the center. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling. Now, enjoy the heavenly aroma wafting through your kitchen!

How to Serve Rhubarb Muffins with Cinnamon Sugar Topping

Garnishes

A simple dusting of powdered sugar or a few extra rhubarb slices alongside each muffin can add a pretty, homemade touch. You could also drizzle a little vanilla glaze if you’re feeling fancy, though that crisp topping really needs no competition!

Side Dishes

Pair these muffins with a creamy Greek yogurt bowl, some fresh berries, or a piping hot cup of coffee for a balanced breakfast spread. They’re also delightful as an afternoon snack with herbal tea or a light fruit salad.

Creative Ways to Present

For special brunches, stack your Rhubarb Muffins with Cinnamon Sugar Topping on a tiered cake stand, alternating with seasonal fruit. Or, tuck each muffin into individual parchment wraps and serve picnic-style. These also make adorable edible gifts—just tie up in a pretty bakery box for a thoughtful homemade treat.

Make Ahead and Storage

Storing Leftovers

Keep your muffins in an airtight container at room temperature for up to 2 days. The cinnamon sugar topping helps them stay fresh and flavorful, though they’re so tempting, leftovers rarely last!

Freezing

For longer storage, Rhubarb Muffins with Cinnamon Sugar Topping freeze wonderfully. Let them cool totally, then wrap each in plastic wrap and pop into a freezer-safe bag. They’ll stay lovely for up to 2 months.

Reheating

To enjoy that just-baked taste, reheat muffins in the microwave for about 20 seconds, or warm in a low oven (325°F) for a few minutes. The topping gets a little crisp again, waking up all the flavors.

FAQs

Can I use frozen rhubarb in this recipe?

Absolutely! Just let frozen rhubarb thaw completely and drain off any excess liquid before folding into your batter. This helps prevent soggy muffins and ensures your Rhubarb Muffins with Cinnamon Sugar Topping bake up just as light and flavorful as ever.

How do I know when the muffins are done?

The best way is to insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready. The tops should also feel springy and be lightly golden from the sugar topping.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes until slightly curdled, then use as directed. Buttermilk does add a special softness and tang, so use it if you can.

Are these muffins very sweet?

Rhubarb brings a tart, tangy edge that balances out the sweetness perfectly. The cinnamon sugar topping adds just enough sparkle and crunch, making Rhubarb Muffins with Cinnamon Sugar Topping a real crowd-pleaser for both those who like sweet treats and fans of more savory muffins.

Can I add nuts or other fruits?

Certainly! Chopped pecans or walnuts are a fantastic addition for crunch. Blueberries or strawberries also pair well with rhubarb, though you’ll want to keep the overall fruit amount about the same so the muffins don’t get too heavy.

Final Thoughts

Now that you know how easy and rewarding it is to bake up a batch of Rhubarb Muffins with Cinnamon Sugar Topping, I can’t wait for you to try them in your own kitchen. Every bite is a celebration of spring’s best flavors, wrapped in sweet cinnamon warmth. Here’s to happy baking and even happier sharing—let me know how they turn out for you!

Rhubarb Muffins with Cinnamon Sugar Topping Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight in the perfect balance of tart rhubarb and sweet cinnamon sugar with these moist and flavorful Rhubarb Muffins. They are easy to make and ideal for a springtime treat.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

Wet Ingredients:

1 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 1/2 tsp vanilla extract

Additional for Topping:

1 1/2 cups chopped fresh rhubarb
2 tbsp granulated sugar
1/2 tsp ground cinnamon

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Instructions

Preheat and Prepare: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
Mix Dry Ingredients: Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
Combine Wet Ingredients: Mix buttermilk, oil, egg, and vanilla in another bowl.
Blend: Combine wet and dry ingredients, fold in rhubarb, fill muffin cups.
Add Topping: Mix sugar and cinnamon, sprinkle over muffins.
Bake: Bake for 18–22 minutes until done.
Cool and Serve: Cool in pan, then transfer to a wire rack.