Description
These Rhubarb Muffins with Cinnamon Sugar Topping are a delightful treat perfect for breakfast or snacking. Moist and tender, with a burst of tangy rhubarb in every bite, and a sweet cinnamon sugar topping, these muffins are sure to become a favorite.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 1 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Rhubarb:
- 1 1/2 cups fresh rhubarb, finely chopped
-
Topping:
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp butter, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk together sour cream, melted butter, oil, eggs, and vanilla until smooth.
- Combine ingredients: Add wet ingredients to dry ingredients and stir until just combined. Gently fold in the chopped rhubarb.
- Divide batter: Divide batter among muffin cups.
- Prepare topping: Mix sugar and cinnamon, brush each muffin with melted butter, and sprinkle with the cinnamon sugar mixture.
- Bake: Bake for 20–25 minutes until a toothpick inserted comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute Greek yogurt for sour cream.
- If using frozen rhubarb, thaw and drain well before adding.
- Muffins freeze well for up to 2 months.
