Cinnamon-Topped Rhubarb Muffins

Cinnamon-Topped Rhubarb Muffins

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"I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!"
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Ingredients

40 m servings
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Original recipe yields 24 servings

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Directions

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  1. 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 degrees F for 16-18 minutes or until muffins test done.

Reviews

89
  1. 117 Ratings

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Most helpful positive review

I prepared these just as the recipe specified and I couldn't be more pleased. I'm sure I chose this recipe to begin with because of the buttermilk - I tend to love any batter, be it cakes, muff...

Most helpful critical review

As noted by others, these required about 20 minutes, or slightly longer to cook. They stuck to the well-greased muffin tins... a definite drawback. I think the sticking was caused by the brown...

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I prepared these just as the recipe specified and I couldn't be more pleased. I'm sure I chose this recipe to begin with because of the buttermilk - I tend to love any batter, be it cakes, muff...

I LOVED this recipe, the taste was great and the muffin was moist enough. I used about half of the topping though.. I've also made different variations of this with apples, cranberries, etc. The...

My wife made these muffins the other night and they were fantastic. What was particularly good about them was the contrast between the tartness of the rhubarb and the sweetness of the muffin. Be...

A great way to use fresh rhubarb - and this recipe does make lots of muffins, so I froze some for later consumption. In place of the buttermilk, I used 1 tbsp of white vinegar, and filled to one...

I made this recipe and gave some to a few of my neighbors and everyone LOVED them! The brown sugar base is a really great combination with the cinnamon and rhubarb. Warning...you may not be ab...

Both of my young kids loved these muffins, as did the wife and myself. I'm curious about making muffins with a more prevalent rhubarb flavor, so next time I may add more rhubarb to the mix, or c...

I love to bake but don't like overly sweet desserts. So, I used only 1/2 cup of brown sugar and 1/2 cup of white sugar. Added the topping to 1/2 and left the other 1/2 plain; prefer the plain so...

A very delicious muffin and moist too. I did bake it about 10 minutes longer than the recipe called for.

These muffins are great! The topping really makes them. I threw in some strawberries and put finely chopped walnuts in the topping. I have made them twice and shared them with friends both time...

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