CINNAMON RHUBARB MUFFINS
These Cinnamon Rhubarb Muffins are soft, tender, and lightly spiced, packed with tangy rhubarb and a sweet cinnamon flavor. Perfect for breakfast or snack time.
Ingredients
Ingredients:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped rhubarb
- ½ cup milk
- ⅓ cup vegetable oil
- 1 large egg beaten
- 1 teaspoon vanilla extract
Instructions
Prepare Oven:
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients:
- In another bowl, combine milk, oil, egg, and vanilla extract.
Combine & Fold:
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped rhubarb gently.
Bake & Cool:
- Divide batter evenly among muffin cups. Bake 20–25 minutes or until a toothpick comes out clean. Cool before serving.
Notes
- Make Ahead: Muffins can be made a day ahead and stored in an airtight container at room temperature.
- Variations: Substitute rhubarb with berries or chopped apples if desired.
- Serving Suggestions: Serve warm with butter or a drizzle of honey.
- Storage Tips: Keep in an airtight container for up to 3 days or freeze for up to 1 month.
- Optional Topping: Sprinkle cinnamon sugar on top before baking for extra sweetness.