I first made these cinnamon rhubarb muffins almost 5 years ago (wow), and I only know that because I noticed my old comment sitting at the bottom of Jen’s post where I originally found this recipe. I did definitely remember *loving* the muffins, and how nice it was that they have rhubarb in them but not their usual strawberry counterpart.
The rhubarb really stands out here against a nice simple cinnamony backdrop, and the wonderful sweet yet very tangy taste of the rhubarb comes through in bursts. I am a lover of tangy fruit like citrus, so rhubarb is especially awesome and feels rare since it’s only in season at this time of year.
Note: your rhubarb dice should be smaller than this, about half this size. I got lazy and made them this size, since I don’t mind, but there will be less tartness all-at-once with a smaller dice like the recipe recommends.
The muffins are really easy to make, which is probably part of the reason I remember this recipe so fondly. I used plain 2% greek yogurt instead of sour cream, and the substitution worked perfectly and still results in a super tender crumb.
If you’re unfamiliar with rhubarb or haven’t had it without strawberries, I really recommend making these babies while rhubarb is still in season.
- 2 cups flour
- 3/4 cup sugar
- 2 1/2 tsps baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup sour cream or plain greek yogurt (2% or full fat)
- 4 oz. unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb, 1/4-inch dice (about 2 large rhubarb stalks or 3-4 small ones)
- 3 tbsps granulated sugar
- 1/2 tsp ground cinnamon
- Line muffin tins with paper or foils (or just spray cooking spray into each). Heat oven to 400°F and adjust rack to the middle position of the oven.
- Whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt in a large mixing bowl until well combined. In a separate large bowl, mix together the sour cream, butter, eggs, and vanilla until thoroughly mixed. Then add the dry ingredients to the wet, and mix until just combined (not overmixing). Add the rhubarb and gently mix until just combined.
- Divide batter evenly among the muffin tins, flattening down so that it fills them completely. In a small bowl mix together the sugar and cinnamon for the topping, and sprinkle as much as you want over each muffin. Bake until golden brown on top, about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool a bit before serving – they’re good warm.
from Fine Cooking issue #85, via Use Real Butter