Cinnamon Rhubarb Muffins Recipes

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CINNAMON RHUBARB MUFFINS



Cinnamon Rhubarb Muffins image

When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking. -Barbara Perry, Saginaw, Michigan

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
1/4 cup butter, melted
1/2 cup chopped fresh or frozen rhubarb, thawed and drained
1/4 cup peach preserves

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.

Nutrition Facts : Calories 209 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON-RHUBARB MUFFINS RECIPE - (3.7/5)



Cinnamon-Rhubarb Muffins Recipe - (3.7/5) image

Provided by á-2225

Number Of Ingredients 15

For the muffins:
9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

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

AUNT NORMA'S RHUBARB MUFFINS



Aunt Norma's Rhubarb Muffins image

These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Provided by charliebabe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 14

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 tablespoon melted butter
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
  • In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  • Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g

RHUBARB MUFFINS



Rhubarb Muffins image

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

Provided by Freya

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
  • In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
  • Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g

CINNAMON-TOPPED RHUBARB MUFFINS



Cinnamon-Topped Rhubarb Muffins image

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!

Provided by Taste of Home

Time 40m

Yield about 2 dozen.

Number Of Ingredients 14

2-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
TOPPING:
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon

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.

Nutrition Facts :

RHUBARB MUFFINS



Rhubarb Muffins image

Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink fruit. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!

Provided by Food Network Kitchen

Time 1h20m

Yield 12 muffins

Number Of Ingredients 16

1/4 cup packed light brown sugar
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Nonstick cooking spray, for greasing the pan
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon grated lemon zest plus the juice of 1/2 lemon
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup whole milk
3 stalks rhubarb (about 6 3/4 ounces), cut into 1/2-inch pieces (about 1 cup)

Steps:

  • Preheat the oven to 375 degrees F.
  • For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
  • For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
  • Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
  • Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
  • Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
  • Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.

CINNAMON-RHUBARB MUFFINS



Cinnamon-Rhubarb Muffins image

Number Of Ingredients 13

2 cups flour, all-purpose
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt, kosher
1 cup sour cream
8 tablespoons butter, melted and cooled slightly
2 eggs, large
1 teaspoon vanilla extract
1-1/2 cups rhubarb, diced
3 tablespoons sugar, for topping
1/2 teaspoon cinnamon, for topping

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 TOPPED RHUBARB MUFFINS



Cinnamon Topped Rhubarb Muffins image

Here is another recipe that will help me use all my frozen packages of rhubarb. Since my family loves muffins this should work wonderfully.

Provided by Charlotte J

Categories     Quick Breads

Time 28m

Yield 2 dozen

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine, melted
2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 2259.9, Fat 89.5, SaturatedFat 18.5, Cholesterol 128.4, Sodium 2112.8, Carbohydrate 346.1, Fiber 8.5, Sugar 218.1, Protein 24.9

CINNAMON-RHUBARB MUFFINS



Cinnamon-Rhubarb Muffins image

This is a great recipe, where the tartness of the rhubarb is balanced by just the right amount of (but not too much) sweetness. This recipe is from James Beard Award-winning pastry chef, Karen Parker and was printed in "Fine Cooking Magazine" (April 2007).

Provided by blucoat

Categories     Quick Breads

Time 35m

Yield 12 large muffins

Number Of Ingredients 13

9 ounces all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
4 ounces unsalted butter, melted and cooled slightly
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups diced rhubarb (1/4-inch dice 7-1/4 oz.)
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

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.

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From therusticfoodie.com


BAKERY STYLE RHUBARB MUFFINS WITH CRUMB TOPPING
2022-05-16 Instructions. Pre-heat oven to 430F (220C) and prepare muffin tin with muffin liners. Mix crumb topping ingredients together and let dry (and cool) in one layer on a large baking sheet or a plate. In a large bowl, mix chopped rhubarb with 1 tablespoon sugar and let sit 5-10 minutes to release their juices.
From gingerwithspice.com


CINNAMON RHUBARB MUFFINS - ROGERS FOODS
2022-07-02 Preheat Oven, 375 F (190 C) Prepare muffin tin. 2. Combine all dry ingredients, and stir in rhubarb. Set aside. 3. Wisk together sour cream, cooled melted margarine, eggs and vanilla until smooth. 4. Stir sour cream mixture into dry ingredients until batter just comes together. Batter will be very thick.
From rogersfoods.com


BROWN SUGAR TOPPED RHUBARB BUTTERMILK MUFFINS RECIPE
2014-05-29 Preheat the oven to 350 F and grease 12 standard muffin tins. In a large bowl, whisk together the flour, baking powder, baking soda and granulated sugar. In a small bowl, whisk together the egg, yogurt, vegetable oil, buttermilk, and vanilla. Add the wet ingredients to the dry and mix them together, just until combined.
From hoteatsandcoolreads.com


RHUBARB MUFFINS - SUNDAY SUPPER MOVEMENT
2022-06-02 How to Make Rhubarb Muffins. Line 8 muffin molds in a tin, or grease with butter. Preheat the oven to 375°F. Lightly beat the egg. Put the stewed rhubarb, egg, flour, baking powder, cinnamon, vanilla, oil, and sugar in a bowl and gently combine. You want it well-mixed, but ideally don’t want to break up all the rhubarb.
From sundaysuppermovement.com


RHUBARB APPLE CINNAMON MUFFINS - TWO PEAS & THEIR POD
2009-05-20 2. In a large bowl whisk together the dry ingredients. 3. In a different bowl whisk together the wet ingredients until well combined. 4. Pour the wet ingredients over the dry ingredients and mix slowly. Be gentle with the mix:) 5. Add in the rhubarb and apple.
From twopeasandtheirpod.com


CINNAMON RHUBARB MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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).
From preprod.tasteofhome.com


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