Name: Rhubarb Muffins with Cinnamon Sugar Topping
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup granulated sugar; 2 large eggs; 1 cup milk or buttermilk; 1/2 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; 1 1/2 cups chopped fresh or frozen rhubarb; 1/4 cup granulated sugar (for topping); 1 teaspoon ground cinnamon (for topping); 2 tablespoons melted butter (optional, for brushing tops)

Rhubarb Muffins with Cinnamon Sugar Topping are sweet, tart, and perfectly tender—everything I want in a springtime or early summer bake. The rhubarb adds a juicy pop of tanginess, while the warm cinnamon sugar topping gives these muffins a bakery-style finish that makes them totally irresistible.

Why You’ll Love This Recipe

I love this recipe because it balances the natural tartness of rhubarb with a soft, lightly sweet muffin base and a cinnamon sugar crunch on top. These muffins are easy to make, great for breakfast or snacking, and they freeze beautifully. They’re a great way to use up fresh or frozen rhubarb, and they always make my kitchen smell amazing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk (or buttermilk for extra tenderness)
Vegetable oil or melted butter
Vanilla extract
Fresh or frozen rhubarb, chopped

For the cinnamon sugar topping:

Granulated sugar
Ground cinnamon
Melted butter (optional, for brushing tops before adding the sugar mix)

directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I mix the eggs, sugar, milk, oil (or melted butter), and vanilla extract until smooth.
I stir the wet ingredients into the dry until just combined—being careful not to overmix.
I gently fold in the chopped rhubarb.
I spoon the batter into the muffin cups, filling them about ¾ full.
For the topping, I mix together the cinnamon and sugar, and sprinkle generously over each muffin. If I want an extra-crunchy top, I brush the muffin tops with melted butter before adding the cinnamon sugar.
I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 standard-sized muffins and takes about 15 minutes to prep and 20 minutes to bake, so I have a fresh batch ready in just over 30 minutes.

Variations

Sometimes I add chopped strawberries or apples along with the rhubarb for a fruitier twist. A sprinkle of chopped walnuts or pecans in the batter adds texture, and I’ve also used whole wheat flour for a heartier version. For a dairy-free option, I use almond milk and oil instead of butter.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5. To reheat, I pop them in the microwave for 10–15 seconds, or warm them in a toaster oven for a slightly crisp top. These muffins also freeze well—I wrap them individually and thaw as needed.

FAQs

Can I use frozen rhubarb?

Yes, I’ve used frozen rhubarb plenty of times. I don’t thaw it—just toss it into the batter frozen to avoid excess moisture.

How do I keep muffins from getting soggy?

I let them cool completely before storing and avoid sealing them while still warm. If I want to keep the tops crisp, I store them loosely covered.

Are these muffins very sweet?

They’re just lightly sweet inside, with most of the sweetness coming from the cinnamon sugar topping. I can add more sugar to the batter if I want a sweeter muffin.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free. The texture holds up well.

What’s the best way to chop rhubarb for muffins?

I slice the stalks into ¼-inch pieces so they’re evenly distributed throughout the muffins and soften nicely as they bake.

Conclusion

Rhubarb Muffins with Cinnamon Sugar Topping are a cozy, sweet-tart treat that’s perfect for seasonal baking. They’re easy, crowd-pleasing, and always hit the right balance of soft texture and crunchy topping. Whether I serve them warm with coffee or grab one on the go, they’re a delicious way to enjoy rhubarb’s unique flavor.