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Cinnamon Rhubarb Muffins

Deliciously moist muffins featuring the perfect blend of cinnamon and tart rhubarb, ideal for a comforting treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt regular salt if you're normal like me, sea salt if you're fancy!
  • 1 tsp ground cinnamon
Wet Ingredients
  • 0.5 cups unsalted butter, melted Butter makes everything better!
  • 1 large egg
  • 0.5 cups buttermilk Gives these muffins that extra moist texture.
Main Ingredient
  • 1 cup rhubarb, diced Can substitute with strawberries or blueberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix the melted butter, egg, and buttermilk until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just mixed.
  5. Gently fold in the diced rhubarb.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Taste test after cooling; if the rhubarb is too tart, consider adding more sugar next time. These muffins are fantastic with coffee or as an afternoon snack. You might want to double the batch!