Cinnamon Rhubarb Muffins Recipe

Name: Cinnamon Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
2
Combine egg, buttermilk and butter; stir into dry ingredients just until moistened.
3
Spoon 1 tablespoon of batter into nine greased or paper lined muffin cups.
4
Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
5
Top with remaining batter.
6
Combine remaining sugar and cinnamon; sprinkle over batter.
7
Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon sugar, 2 teaspoons baking powder, and more.

Yes, Cinnamon Rhubarb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Rhubarb Muffins

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