Cinnamon Topped 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.

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

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

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 :

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

Make and share this Cinnamon Rhubarb Muffins recipe from Food.com.

Provided by BrendaM

Categories     Quick Breads

Time 30m

Yield 9 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon sugar
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 or 1/4 cup margarine, melted
1/2 cup chopped fresh rhubarb or 1/2 cup frozen rhubarb, thawed and drained
1/4 cup peaches or 1/4 cup apricot 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 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.

Nutrition Facts : Calories 189.5, Fat 6.1, SaturatedFat 3.5, Cholesterol 37.8, Sodium 209.3, Carbohydrate 30.6, Fiber 0.9, Sugar 13.9, Protein 3.6

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 Allrecipes Member

Time 40m

Yield 24

Number Of Ingredients 13

2 ½ cups all-purpose flour
1 ½ cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
⅔ cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
½ 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 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



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 Allrecipes Member

Time 40m

Yield 24

Number Of Ingredients 13

2 ½ cups all-purpose flour
1 ½ cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
⅔ cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
½ 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 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

HEALTHY RHUBARB CINNAMON MUFFINS



Healthy Rhubarb Cinnamon Muffins image

I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.

Provided by Artsy Chef

Categories     Quick Breads

Time 50m

Yield 15 muffins

Number Of Ingredients 11

1/2 cup light maple syrup (or 1/2 c firmly packed brown sugar)
1/8 cup butter
1/8 cup unsweetened applesauce (or 1/8 c butter)
1 cup fat free sour cream (or regular)
1/3 cup egg substitute (or 2 eggs)
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups rhubarb (frsh or frozen diced into 1/4 inch pieces)
1 tablespoon sugar substitute (or sugar)
1/2 teaspoon ground cinnamon

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.

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