Best Cinnamon Rhubarb Muffins Recipes

CINNAMON-TOPPED RHUBARB MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done.

CINNAMON RHUBARB MUFFINS

Steps:

• In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center.

VEGAN RHUBARB CINNAMON STREUSEL MUFFINS

Steps:

• Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
• Combine flour, baking soda, and salt together in a large bowl.
• Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.

HEALTHY RHUBARB CINNAMON MUFFINS

Steps:

• To make it with the fat and sugar, use 1/2 cup packed brown sugar instead of the maple syurp, 1/4 cup butter instead of the butter and apple sauce, regular sour crea instead of the fat free, and 2 eggs instead of the egg substitute.
• Dice rhubarb into 1/4 inch chunks.
• Heat oven to 375°F Combine syrup/brown sugar and butter/applesauce in a large bowl. Beat at medium speed until creamy. Add sour cream and eggs and continue beating till well mixed.
• Stir in flour, cinnamon, and baking soda, just until moist. Fold in rhubarb. Spoon into greased or paper lined muffin pan.
• Stir together 1 T sugar and 1/2 t cinnamon in small bowl. Sprinkle on top of each muffin.
• Bake for 30 minutes or until lightly browned. Let stand 5 minutes, and then remove from pans.

CINNAMON-RHUBARB MUFFINS

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F Line a 12-cup muffin tin with paper or foil baking cups.
• Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
• In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
• Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
• Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoons of the cinnamon-sugar mixture over each muffin.
• Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Best served warm.

CINNAMON TOPPED RHUBARB MUFFINS

Steps:

• In a large bowl, combine the first five ingredients.
• Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
• Fold in rhubarb, fill greased or paper lined muffin cups half full.
• Combine topping ingredients; sprinkle over each muffin.
• Bake at 375 degrees for 16-18 minutes or until muffins test done.

CINNAMON-RHUBARB MUFFINS

Steps:

• Heat oven to 400º. Line a 12 cup muffin tin with baking cups.
• Muffin batter: In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, soda, and salt. Whisk to blend.
• In a medium bowl: Whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
• Mix the sour cream mixture into the dry ingredients with a spatula until the batter just comes together. Do not overmix.
• Gently stir in the diced rhubarb. The batter will be thick.
• Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
• Topping:
• Combine sugar and cinnamon and sprinkle on top of each muffin.
• Bake until golden brown for 18 to 22 minutes (13 minutes for mini-muffins).
• Enjoy!

CINNAMON RHUBARB MUFFINS

Steps:

• Combine all of the dry ingredients in a medium bowl. Mash the banana in a large bowl and add the eggs and oil. Add the dry ingredients to the mashed banana mixture and mix until combined. Stir in the rhubarb. Bake at 450 degrees for 30 - 35 minutes.

CINNAMON RHUBARB MUFFINS

Steps:

• 1. In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter: stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400* for 20 minutes or until top of muffin springs back when lightly touched in the center.

CINNAMON-RHUBARB MUFFINS RECIPE - (3.7/5)

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups. Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin. Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Serve warm. nutrition information (per serving): Size : per muffin, based on 12 muffins; Calories (kcal): 250; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 7; Protein (g): protein g 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 32; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 1; PHOTO: SCOTT PHILLIPS

CINNAMON RHUBARB MUFFINS

Steps:

• In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
• Combine egg, buttermilk and butter; stir into dry ingredients just until moistened.
• Spoon 1 tablespoon of batter into nine greased or paper lined muffin cups.
• Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
• Top with remaining batter.
• Combine remaining sugar and cinnamon; sprinkle over batter.
• Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.

CINNAMON-RHUBARB MUFFINS

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
• Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
• In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
• Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
• Make the topping: In a small bowl, combine the vanilla sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
• Baking: Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes.
• Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Serve warm.