Cinnamon-Rhubarb Muffins

Yields 12 medium muffins.

To learn more, read:
Rhubarb’s Greatest Hits
by Karen Barker
from Fine Cooking
Issue 85
Last Edit Date: 5/31/2011 3:37:11 PM

These muffins are best when freshly baked, but they’re still good the second day. Just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

more about:

For the muffins:

9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

nutrition information (per serving):
Size : per muffin, based on 12 muffins; Calories (kcal): 250; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 7; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 32; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 70; Fiber (g): 1;

Photo: Scott Phillips

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by MissyU, 7/24/2012I've made this recipe 2x and both times the muffins were delicious. First time following the recipe but used greek yogurt and added a little strawberry rhubarb compote. Second time, inspired by Bea Peltre (La Tartine Gourmande) I made them gluten free by combining millet flour, almond meal, sweet rice flour and amaranth flour to replace the all purpose flour. This recipe makes 15 regular sized muffins.

by kcherry6, 4/24/2012I was so impressed with the way these muffins turned out! I am actually not the biggest fan of rhubarb, but happened to have a bunch so I made a batch of these muffins and they were a big hit with my friends. I didn't have enough sour cream on hand so I used plain yogurt and it worked just as well-great texture and the cinnamon-sugar on top balances the rhubarb flavor very nicely. Thank you for another great recipe.

by Charp1, 10/3/2011I used fat-free sour cream and end-of the season rhubarb chopped finer than usual. Reduced the sugar topping a bit but not the flavour by using 1 pack vanilla sugar and half the cinnamon. Was a bit worried about the consistency of the dough, but turned out perfectly. Made 6 super-sized muffins and baked 29 minutes. Definitely a keeper.

by IL, 7/18/2011Tasty! I made 1.5 times the batter and used 1/3 whole wheat flour, resulting in 15 generous muffins.

by sk88, 6/26/2010Absolutely wonderful breakfast muffins. Don't let the feel of the dough scare you. They will turn out beautifully.

by love2cook4you, 7/11/2009Excellent recipe. Followed recipe exactly except for the vanilla. I was out so I used maple extract instead and it worked well. Will definately make this again.

by AngelLoveyDovey, 7/4/2009Excellent muffins - a great recipe for utilizing our over-abundant rhubarb. The recipe states that it makes 12 "medium" muffins. If you use a regular sized 12 muffin tin, expect to get 24 muffins. I did 12 the first time and they all just expanded out of the tin.

by SusanCooks, 5/12/2009This is a great recipe. There's a perfect balance of sweet and tart. I used 2% greek yogurt in place of the sour cream & it worked perfectly.

by marge, 1/9/2009Excellent! I made them the first time for our all girls vacation and everyone loved them. It is such an easy recipe to put together. Now I make batches and freeze them to have on hand. -Marge-

by DJF, 8/3/2008A great way to employ from the garden rhubarb. They're shareable; these guys bake up BIG.

by quebecmom, 6/28/2008These turn out so well - delicious every time. The texture & taste are excellent. A real keeper in our house ;o)). Tks to K. Barker & FC

by KiminCT, 5/9/2008I'm always looking for new ways to use rhubarb. Voila, a perfect muffin. I made 24 smaller ones instead of the large ones. Worked perfectly. Making them again this weekend. A huge hit. An instant staple in my repetoire. Thank you!

by johnandkenzie, 5/8/2008I made these muffins using fresh rhubarb from my garden and they turned out absolutely delicious! I got so many compliments from my friends and family and had numerous people ask for the recipe. These muffins are very moist, and the flavors are very well balanced, not too sweet with the perfect amount of tartness from the rhubarb. I couldn't have been happier with the way they turned out. Thank you Karen!