Best Cinnamon Topped Rhubarb Muffins Recipes

CINNAMON-TOPPED RHUBARB MUFFINS

Cinnamon-Topped Rhubarb Muffins image

I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!

Provided by Taste of Home

Time 40m

Yield about 2 dozen.

Number Of Ingredients 14

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
TOPPING:
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon

Steps:

In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done.

Nutrition Facts :

CINNAMON TOPPED RHUBARB MUFFINS

Cinnamon Topped Rhubarb Muffins image

Here is another recipe that will help me use all my frozen packages of rhubarb. Since my family loves muffins this should work wonderfully.

Provided by Charlotte J

Categories Quick Breads

Time 28m

Yield 2 dozen

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine, melted
2 teaspoons ground cinnamon

Steps:

In a large bowl, combine the first five ingredients.
Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Fold in rhubarb, fill greased or paper lined muffin cups half full.
Combine topping ingredients; sprinkle over each muffin.
Bake at 375 degrees for 16-18 minutes or until muffins test done.

Nutrition Facts : Calories 2259.9, Fat 89.5, SaturatedFat 18.5, Cholesterol 128.4, Sodium 2112.8, Carbohydrate 346.1, Fiber 8.5, Sugar 218.1, Protein 24.9

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