Cinnamon Rhubarb Muffins

Cinnamon Rhubarb Muffins

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Susan Matthews


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


★★★★★ 1 vote



  • 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
  • 1
    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

How to Make Cinnamon Rhubarb Muffins


  1. 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.

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About Cinnamon Rhubarb Muffins

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

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