CINNAMON RHUBARB MUFFINS
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
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)
Provided by á-2225
Number Of Ingredients 15
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-TOPPED RHUBARB MUFFINS
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
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 :
CINNAMON-RHUBARB MUFFINS
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
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
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
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-TOPPED RHUBARB MUFFINS
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 Allrecipes Member
Time 40m
Yield 24
Number Of Ingredients 13
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 degrees F for 16-18 minutes or until muffins test done.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 28.8 g, Cholesterol 10.7 mg, Fat 7.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 18.2 g
CINNAMON-TOPPED RHUBARB MUFFINS
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 Allrecipes Member
Time 40m
Yield 24
Number Of Ingredients 13
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 degrees F for 16-18 minutes or until muffins test done.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 28.8 g, Cholesterol 10.7 mg, Fat 7.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 18.2 g
CINNAMON-TOPPED RHUBARB MUFFINS
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 Allrecipes Member
Time 40m
Yield 24
Number Of Ingredients 13
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 degrees F for 16-18 minutes or until muffins test done.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 28.8 g, Cholesterol 10.7 mg, Fat 7.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 18.2 g
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