Rhubarb Muffins With Cinnamon Sugar
Late spring and early summer have to be my favorite time of the year. Everything comes to life again, we have warm days to spend outside and cool evenings where we throw open all of our windows and enjoy the evening breeze.
It has become a tradition for my husband to plant his garden on Memorial Day weekend, and this year our rhubarb was finally established enough to produce a good amount for us to enjoy. Rhubarb has become one of my favorite foods in our garden. Not only does it come back year after year with very little maintenance, but it is one of the first foods ready to pick each summer. Even if you are skeptical about Rhubarb’s sour nature, or celery-like exterior, these Rhubarb Muffins With Cinnamon Sugar will make you appreciate all it has to offer.
Sweet little helping hands.
Mix the egg and yogurt together.
The muffin batter should be very thick.
The rhubarb should be about this size.
Mixing in the rhubarb.
Sprinkle the tops of the rhubarb muffins with cinnamon sugar. Yum!
Rhubarb muffins hot out of the oven!
We like to eat them warm with butter, but they are also wonderful toasted in the oven the next day!
Rhubarb Muffins With Cinnamon Sugar
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar or coconut sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup greek yogurt
- 8 tbs coconut oil, melted
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb
Cinnamon Sugar Topping
- 3 tbs sugar
- 1/2 tsp cinnamon
Instructions
- Position your oven rack to the center of the oven and preheat the oven to 425 degrees. Grease and flour or line a muffin tin.
- Cut the rhubarb into roughly 1/4" pieces.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt. Stir the dry ingredients to combine.
- In a medium sized bowl whisk together the greek yogurt, melted coconut oil, eggs and vanilla until smooth. The coconut oil becomes a solid when cool, so if it clumps a bit just keep mixing until the clumps are incorporated or pretty small.
- Fold the egg mixture into the dry ingredients with a spatula until they are just combined, be careful not to over mix.
- Gently stir in the rhubarb.
- Divide the batter into twelve muffin cups, making sure to divide the batter as evenly as possible.
- For the topping, combine the 3 tablespoons of sugar and ½ teaspoon of cinnamon in a small bowl and mix with a fork. Sprinkle a generous amount over each of the muffins, about ½ teaspoon or so.
- Bake the muffins at 425 degrees for 5 minutes and then reduce the oven heat to 375 degrees and continue to bake for 14-17 minutes. The muffins should be golden brown and a toothpick inserted in the center should come out clean. Let the muffins cool in the pan for 5-10 minutes and then carefully lift them out of the pan and onto a cooling rack.
Get more muffin recipes
