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Cinnamon Rhubarb Muffins

Rhubarb may be a vegetable, but it's fantastic in jams and desserts, like these cinnamon-sugary muffins. Buttermilk helps them bake with a light texture, yet rich taste, while walnuts make a delightfully surprising crunch. Best of all, you can bake these muffins anytime, as, although rhubarb peak season is summer, you can easily find it all year round.

Serves 24
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
142 calories per serving


> 2 1/2 cups all-purpose flour
> 1 tsp baking soda
> 1 tsp baking powder
> 1/2 tsp salt
> 2 tsp ground cinnamon, divided
> 1 1/3 cups granulated sugar, divided
> 1/4 cup vegetable oil
> 1 egg
> 1 1/2 tsp vanilla extract
> 1 cup reduced-fat buttermilk
> 1 1/2 cups Diced rhubarb
> 1/2 cup chopped walnuts
> 1 tbsp Melted butter


Preheat oven to 350°F. Grease two 12-cup muffin pans or line with paper cups.
In a medium bowl, stir together the flour, baking soda, baking powder, salt and 1 teaspoon cinnamon.
In a separate bowl, using an electric mixer, beat 1 cup sugar, oil, egg, vanilla and buttermilk until smooth.
Pour in the dry ingredients and mix by hand until just blended. Stir in rhubarb and walnuts.
Spoon batter into prepared cups, filling 3/4 of the cup.
In a small bowl, stir together melted butter, remaining 1/3 cup sugar and 1 teaspoon cinnamon; sprinkle mixture on top of each muffin. Bake in preheated oven about 25 minutes, or until toothpick inserted in center comes out clean. Allow to cool in pans before serving.

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