Cinnamon Topped Rhubarb Muffins

Total Time
28mins
Prep 10 mins
Cook 18 mins

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

Ingredients Nutrition

Directions

  1. In a large bowl, combine the first five ingredients.
  2. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
  3. Fold in rhubarb, fill greased or paper lined muffin cups half full.
  4. Combine topping ingredients; sprinkle over each muffin.
  5. Bake at 375 degrees for 16-18 minutes or until muffins test done.
Most Helpful

I used 1 cup of brown sugar, not packed. I used 1/3 cup oil and 1/3 cup plain yogurt. The texture is great, it makes light muffins. I added another 5 minutes of cooking. I didn't do the topping. I made 12 muffins like you see on my photo. Thanks Charlotte :) Made for Market tag game

Boomette July 11, 2011

I'm not wild about rhubarb, but I hated to let it go to waste. This recipe is really good and an excellent way to eat that prolific rhubarb! Even my super picky husband likes em! I have made them twice now and so I can offer the following hints: 1)the batter will be stiff, don't worry about it, the rhubarb moistens it back up 2) you may want to fill the muffin cups 2/3 full, only half was skimpy...we like a full muffin! 3) I now double the stuesel topping and I add 1/2 teaspoon maple flavoring...mmmm) 4)lastly, and most importantly...make more than you think you need...they go fast! They freeze well too, but mine never seem to make it there!

Lisa Gay May 14, 2006

hi i also have large amounts of rhubarb and this is a nice addition to my rotation of muffins that i bake on a regulaur basis thanks for posting

Dienia B. February 25, 2005