Name: Rhubarb Muffins with Cinnamon Sugar Topping
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 egg; 1 cup buttermilk; ½ cup neutral oil (like canola or sunflower); 1 teaspoon vanilla extract; 1½ cups chopped fresh or thawed rhubarb; ¼ cup granulated sugar (for topping); 1 teaspoon ground cinnamon (for topping)

These tender rhubarb muffins topped with a sweet cinnamon-sugar crust are the perfect way to celebrate spring’s most distinctive vegetable. Tangy rhubarb pieces are folded into a moist, vanilla-scented batter, creating a delightful contrast that makes these muffins irresistibly good.

Why You’ll Love This Recipe

The perfect balance of sweet and tart flavors
Moist, tender crumb with a delightful cinnamon-sugar topping
Easy to make with simple pantry ingredients
Great way to use fresh spring rhubarb (or frozen rhubarb year-round)
Perfect for breakfast, brunch, or afternoon snacks
Freezes beautifully for make-ahead convenience
No mixer needed—just two bowls and a whisk!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour provides the foundation for these muffins, giving them structure while keeping them tender. For a healthier version, you can substitute up to half with whole wheat flour.
Granulated sugar balances the tartness of the rhubarb in the batter, while also creating that irresistible crunchy topping when mixed with cinnamon. You can reduce the amount slightly if your rhubarb is less tart.
Baking powder and baking soda work together to give these muffins their perfect rise and light texture. Make sure yours are fresh for the best results.
Salt enhances all the flavors in the muffins and balances the sweetness. Don’t skip it, even if you’re watching your sodium intake – a little goes a long way.
Egg binds the ingredients together and adds richness to the batter. For a vegan version, you can use a flax egg substitute.
Buttermilk brings a subtle tang and creates an exceptionally tender crumb. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice to regular milk and letting it sit for 5 minutes.
Neutral oil keeps these muffins moist for days. While butter would add flavor, oil creates a more tender, longer-lasting muffin. Canola, vegetable, or sunflower oil all work beautifully.
Vanilla extract adds a warm, aromatic flavor that complements both the rhubarb and cinnamon. Use pure vanilla extract for the best flavor.
Rhubarb is the star of these muffins, providing pockets of tangy contrast to the sweet batter. Cut it into small pieces (about 1/4 to 1/2 inch) for the best distribution throughout the muffins. Both fresh or frozen (thawed and drained) work well.
Cinnamon pairs beautifully with rhubarb and creates an aromatic, sweet topping that becomes slightly crisp in the oven. Use fresh, high-quality cinnamon for the best flavor.

Directions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together egg, buttermilk, oil, and vanilla.
Combine wet and dry mixtures until just blended. Do not overmix.
Gently fold in rhubarb.
Fill muffin cups about ¾ full with batter.
In a small bowl, mix sugar and cinnamon. Sprinkle over muffin tops.
Bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Servings and Timing

This recipe yields 12 standard-sized muffins.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Each muffin contains approximately 210 calories.

Variations

Strawberry Rhubarb Muffins: Replace half the rhubarb with diced strawberries for a classic flavor combination.
Rhubarb Streusel Muffins: Instead of the cinnamon sugar topping, make a streusel by combining 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon until crumbly. Sprinkle on top before baking.
Orange Rhubarb Muffins: Add 1 tablespoon of orange zest to the batter and replace 1/4 cup of the buttermilk with orange juice.
Nutty Rhubarb Muffins: Add 1/2 cup chopped walnuts or pecans to the batter for extra texture and flavor.
Whole Grain Rhubarb Muffins: Substitute half the all-purpose flour with whole wheat flour for added nutrition.
Ginger Rhubarb Muffins: Add 1-2 tablespoons of finely minced crystallized ginger to the batter for a spicy-sweet twist.

Storage/Reheating

Counter Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days.
Refrigerator Storage: For longer freshness, store in the refrigerator for up to 5 days. Bring to room temperature before serving or warm briefly for the best texture.
Freezer Storage: These muffins freeze exceptionally well. Place completely cooled muffins in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.
Reheating: For that fresh-baked taste, reheat frozen muffins in a 300°F oven for 10-15 minutes. Alternatively, microwave a refrigerated or frozen muffin for 20-30 seconds until just warm. Be careful not to overheat, as this can make muffins tough.

FAQs

Can I use frozen rhubarb for these muffins?

Yes, frozen rhubarb works perfectly in this recipe. Thaw it completely and drain any excess liquid before adding to the batter. There’s no need to adjust any other ingredients.

Why did my muffins turn out tough?

Tough muffins are typically the result of overmixing the batter. When combining wet and dry ingredients, mix just until no dry streaks remain. A few small lumps are actually preferable to overmixing.

Can I make these muffins without buttermilk?

Absolutely! Make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the 1-cup line with regular milk. Let it sit for 5 minutes before using. Alternatively, plain yogurt thinned with a little milk works well too.

My rhubarb is very tart. Should I adjust the sugar?

If your rhubarb is particularly tart, you can increase the sugar in the batter by 2-3 tablespoons. You can also toss the chopped rhubarb with a tablespoon of sugar before folding it into the batter.

Can I make these muffins ahead of time for a brunch?

Yes! These muffins can be made 1-2 days in advance and stored in an airtight container. To refresh them, warm briefly in a 300°F oven for 5-7 minutes before serving.

Is it necessary to peel rhubarb before using it in muffins?

Peeling rhubarb isn’t usually necessary, especially if the stalks are young and tender. Simply wash them well and trim the ends. If the stalks are older and very stringy, you might prefer to remove the tough outer strings with a vegetable peeler.

How can I tell when the muffins are done baking?

The muffins are done when they’re golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Another indicator is that they’ll spring back when lightly touched on top.

Can I make mini muffins with this recipe?

Yes! For mini muffins, fill the cups about 2/3 full and reduce the baking time to 12-15 minutes, checking for doneness with a toothpick. This recipe should yield about 24-30 mini muffins.

Why did my rhubarb sink to the bottom of the muffins?

If your rhubarb pieces sank, they may have been too large or too wet. Try cutting the rhubarb into smaller pieces (about 1/4 inch) and tossing them with 1 tablespoon of flour from the recipe before folding them into the batter.

Are these muffins suitable for freezing?

These muffins freeze beautifully! Cool completely, then place in a freezer-safe container or zip-top bag. They’ll keep for up to 3 months. Thaw at room temperature or reheat from frozen in a 300°F oven for about 10-15 minutes.

Conclusion

These Rhubarb Muffins with Cinnamon Sugar Topping are a perfect way to showcase the unique tang of seasonal rhubarb. The contrast between the tart fruit, soft muffin crumb, and sweet cinnamon topping creates a memorable treat that’s as suitable for breakfast as it is for an afternoon snack. Whether you’re a longtime rhubarb enthusiast or trying it for the first time, these muffins offer an accessible and delicious introduction to this distinctive spring vegetable. Make a batch today to enjoy the perfect balance of sweet and tangy flavors in every bite!

Rhubarb Muffins with Cinnamon Sugar Topping