I’ve been making these cinnamon rhubarb muffins for a couple of years and finally got around to pulling the recipe out again. I decided that with the last rhubarb of the early season, I’m going to perfect this recipe.
By the time I made this batch, I’d tried different techniques and played around with measurements, and decided that I am ready to introduce it. Lucky you!
These warm cinnamon muffins with gems of tart rhubarb in each bite are a blissful start to the morning. May I present your new seasonal rhubarb perfection: cinnamon rhubarb muffins.
Growing up in the Midwest, my family used to visit my grandma and could always count on being greeted with warm dinner rolls, homemade cinnamon buns (with peanut butter frosting-my very favorite thing ever), fresh pies, strawberry jam and strawberry rhubarb jam. As a kid, I preferred her sweet strawberry jam over the strawberry rhubarb, because it seemed sneaky to me. Who was putting vegetables in my jam? Someone was trying to trick me, like when you get mashed cauliflower in your potatoes. It’s a trap.
I remember the big rhubarb plants Grandma had in her garden. Those thick bitter stalks that looked like ruby red celery with huge sprawling leaves. I did try some raw at some point, which I believe is responsible for me dismissing it all together until my late twenties.
I love it now, and really appreciate the flavor. Those tart stalks add so much depth to a crisp or pie or jam…or muffins.
So today, we make rhubarb the star.
These muffins are very straightforward to put together. Mix dry, mix wet, add dry to wet, fold in fruit, bake. The most time consuming part is scooping the batter into the muffin tins.
I’m a firm believer in using just the amount of sugar needed to be barely sweet, and this does the trick. If you like a sweeter muffin you can add a bit more sugar.
Out of the oven, these muffins smell divine. The crunchy sugar lid over top of the muffins is magical. They’re pretty to look at and taste amazing for a day or two after you make them. These are the perfect accompaniment to that second cup of coffee in the morning.
Next month, we’re traveling to see my grandmother for the first time in a very long time. I wonder if those plants are still there? Or if she’s still making jam? Something tells me she is. If so, I’m opting for the strawberry rhubarb jam this time.
- 2 c flour
- 3/4 c granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon, divided
- 2 eggs
- 1 tsp vanilla
- 1/2 c unsalted butter, melted and slightly cool
- 1 c plain greek yogurt (or sour cream)
- 1 1/2 c rhubarb, sliced into 1/4 in pieces
- 2 tbsp raw sugar, for sprinkling
Preheat oven to 400F. Prepare a 12-cup muffin tin with paper cups and spray with nonstick spray.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and 1 tsp cinnamon.
In a medium bowl, whisk the eggs and vanilla, then add the melted butter, then the greek yogurt. Stir a few times until smooth.
Pour the wet batter into the dry ingredients and use a spatula to mix. When the batter is almost combined, add the rhubarb and continue to fold, just until the batter comes together and no traces of flour remain. The batter will be thick.
Use a scoop or a medium spoon and fill the muffin cups almost to the top. They can be mounded a bit in the middle.
In a small bowl, add the remaining 1/2 tsp cinnamon and raw sugar. Mix together and sprinkle over the top of the muffins.
Bake 18-20 min, until they're golden brown on top and a toothpick comes out clean. Let cool in the pan for 5 min, then transfer to a wire rack to cool.
If necessary, you can use the back of a butter knife to gently lift the muffins out of the tin.