Cinnamon Rhubarb Muffins Recipe

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Cinnamon Rhubarb Muffins

Susan Matthews


With spring approaching, finally! I thought I would share this recipe.

pinch tips: Perfect Pasta Every Time


1 1/2 c
all-purpose flour
1/2 c
plus 1 t. sugar, divided
2 tsp
baking powder
1 1/4 tsp
ground cinnamon, divided
1/4 tsp
egg, beaten
2/3 c
1/4 c
butter or margarine, melted
1/2 c
chopped fresh or frozen rhubarb, thawed and drained
1/4 c
peach preserves

Directions Step-By-Step

In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter: stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400* for 20 minutes or until top of muffin springs back when lightly touched in the center.

About this Recipe

Course/Dish: Muffins
Other Tags: Quick & Easy, Healthy