Rhubarb and cinnamon muffins

    (119)
    40 min

    Deliciously moist rhubarb muffins with a crunchy cinnamon-sugar topping! In fact, you could use apples instead of rhubarb when it is not in season.


    1 person made this

    Ingredients
    Serves: 24 

    • Muffins
    • 300g plain flour
    • 325g soft brown sugar
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 egg, lightly beaten
    • 240ml buttermilk
    • 150ml vegetable oil
    • 1 teaspoon vanilla extract
    • 250g finely chopped rhubarb
    • Topping
    • 100g sugar
    • 2 tablespoons butter or margarine, melted
    • 2 teaspoons ground cinnamon

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5. Line a muffin tin with paper cases.
    2. In a large bowl, combine the flour, brown sugar, salt, bicarbonate of soda and cinnamon. Combine egg, buttermilk, oil and vanilla in a different bowl; stir into dry ingredients just until moistened. Fold in rhubarb.
    3. Spoon muffin mixture into paper cases about half full. Combine topping ingredients; sprinkle over each muffin. Bake in preheated oven for 16 to 18 minutes or until a skewer inserted into the middle of a muffin comes out clean.

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    Reviews & ratings
    Average global rating:
    (119)

    Reviews in English (91)

    by
    55

    I prepared these just as the recipe specified and I couldn't be more pleased. I'm sure I chose this recipe to begin with because of the buttermilk - I tend to love any batter, be it cakes, muffins or breads, that includes it. There's just something about buttermilk that seems to guarantee a moist and tender result. That was the case here too. They're a lovely, light and moist muffin, with a pleasant combination of sugar and spice that contrasts perfectly with the tart rhubarb. I liked the brown sugar here, which made these a rich beige in color and gave them just the slightest caramel-y, or butterscotch-y hint of flavor. I particularly liked the topping, which a friend introduced me to many years ago - she topped her banana bread with it! It's buttery, cinnamon-y and a little crunchy, a nice change from the typical streusel that includes flour. These muffins, while nicely rounded, don't rise terribly high, which I actually liked because the topping stayed put and covered the top of the muffins. I baked these in paper liners for 18 minutes - they were perfectly done and I had no problems with the muffins sticking to the liners. I had no issues with these at all, and would not do anything differently with this recipe.  -  07 Jun 2010  (Review from Allrecipes US | Canada)

    by
    40

    I LOVED this recipe, the taste was great and the muffin was moist enough. I used about half of the topping though.. I've also made different variations of this with apples, cranberries, etc. The basic batter fits really well with any addition.  -  08 Jan 2010  (Review from Allrecipes US | Canada)

    by
    38

    My wife made these muffins the other night and they were fantastic. What was particularly good about them was the contrast between the tartness of the rhubarb and the sweetness of the muffin. Best hot out of the oven, but wonderful for days after.  -  05 Jan 2009  (Review from Allrecipes US | Canada)