Rhubarb Muffins with Cinnamon Sugar Topping

posted by Andrea | 05/28/2015
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rhubarb muffins

I’ve been on a muffin-making kick lately — my most favorite Banana Chocolate Chip muffins, chocolate zucchini muffins, blueberry muffins, etc.

So when I realized my rhubarb plant had plenty of rhubarb for muffins, I flipped through my files and found my rhubarb muffin recipe.

However, I switched it up a bit this time. I will often use applesauce in the place of oil when I’m making fruity muffins… but this time, I used strawberry applesauce in place of the oil (mainly because I bought it but my kids won’t eat it and I don’t know what else to do with it!).

The muffins tasted amazing… and I’m thrilled to now have a yummy recipe to use up the rest of that store-bought strawberry applesauce 🙂

If you’re looking for a quick and simple recipe to use up some rhubarb, give this one a try!

Recipe for Rhubarb Muffins

{print recipe}

Makes 12 muffins

INGREDIENTS: 

  • 2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1 T. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 1/2 c. oil, applesauce, strawberry applesauce, OR melted butter (1 stick)
  • 2 eggs
  • 1 tsp. vanilla
  • 1.5 c. rhubarb (washed and diced)
  • cinnamon and sugar (optional topping)

DIRECTIONS: 

  • Preheat oven to 400*F. Grease 12 muffin cups and set aside
  • In a large mixing bowl, combine dry ingredients
  • In another mixing bowl, whisk wet ingredients (do not add rhubarb yet)
  • Stir wet ingredients into dry ingredients until just combined
  • Stir in rhubarb (the batter will be quite thick)
  • Spoon batter into prepared muffin tins (I fill them pretty full because I like “tall” muffins)
  • Sprinkle with cinnamon sugar topping if desired
  • Bake in preheated oven for 18-20 minutes or until middles are set
  • Let cool slightly before removing from pan — serve and eat warm!

You could also make this in a 9″ x 9″ pan and adjust the baking time (I’m not exactly sure on the time though). I would make more of a streusel topping if I made it in a larger pan and eat it as a crumb cake.

Another idea would be to drizzle a yummy glaze over the top of the muffins instead of (or in addition to) the cinnamon sugar topping!

Either way, this recipe is a great way to use up some of the delicious rhubarb that’s readily available all over Michigan right now.

What are your favorite rhubarb recipes?

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6 comments

  1. Kristen @ Joyfully Thriving

    05/29/2015

    What a clever idea to use strawberry applesauce for a bit of that famous strawberry rhubarb flavor combination! We don’t have rhubarb growing yet but maybe this will be the summer we get it planted. Growing up in Texas, we didn’t have rhubarb, but we always enjoyed it when we visited relatives up North!

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  2. rachel

    05/28/2015

    I love that almost all of your ingredients are Meijer brand! Yay Meijer! 😉
    Also, love the idea of using the strawberry applesauce. A little bit o’ strawberry-rhubarb flavor before those strawberries are in season. Genius.

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  3. Janice

    05/28/2015

    Just made 7 dozen pumpkin-chocolate chip muffins this morning. Have to freeze most of them, but I’m getting prepared for surgery on my hands. Your rhubarb muffins look good. I don’t grow rhubarb but I may have to start. Does anyone else besides me hate to grease muffin cups?

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    Karyn Reply:

    Yes!! This is why I usually use muffin papers. 🙂

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    Andrea Reply:

    I just spray my muffin tins with cooking spray — it only take 3 seconds 🙂

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    Andrea Reply:

    wow — 7 dozen muffins! that’s great! I’ll be doing some major double and triple batch baking once Dave is done with school (in preparation for the new baby)! I can’t wait to fill up my freezer again!

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