Cinnamon-Sugar Rhubarb Muffins

Rhubarb is one of the first fruits or vegetables to appear in the spring. It is a great source of vitamin C and dietary fiber.

Serves: 12Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 2 cups diced rhubarb
  • ¾ cup granulated sugar, divided
  • 1 tsp. grated orange zest
  • ¼ cup brown sugar
  • 2 cups all-purpose flour
  • ½ cup whole-wheat flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 large eggs, beaten
  • ½ cup buttermilk
  • ¼ cup orange juice
  • 1 tsp. vanilla extract
  • 3 Tbsp. butter, melted
  • ½ tsp. ground cinnamon

Directions

  • Preheat oven to 375°F. Spray a 12-cup muffin tin with nonstick baking spray containing flour and set aside.
  • In a small bowl, combine rhubarb, ¼ cup sugar, and orange zest; let stand for 5 minutes.
  • In a large bowl, combine 6 tablespoons granulated sugar, brown sugar, and all-purpose flour, whole wheat flour, baking soda, baking powder, and salt and mix well. Make a well in the center of the dry ingredients and add rhubarb mixture, eggs, buttermilk, orange juice, vanilla, and melted butter. Mix just until combined.
  • Fill prepared muffin cups ¾ full.
  • In a small bowl, combine remaining 2 tablespoons sugar and ½ teaspoon cinnamon; sprinkle over each muffin.
  • Bake for 20–25 minutes, or until muffins are golden brown and firm. Remove from muffin tin and cool on wire rack for 15 minutes before serving.

Recipe Information

Serves: 12

Ingredients

  • 2 cups diced rhubarb
  • ¾ cup granulated sugar, divided
  • 1 tsp. grated orange zest
  • ¼ cup brown sugar
  • 2 cups all-purpose flour
  • ½ cup whole-wheat flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 large eggs, beaten
  • ½ cup buttermilk
  • ¼ cup orange juice
  • 1 tsp. vanilla extract
  • 3 Tbsp. butter, melted
  • ½ tsp. ground cinnamon

Directions

  • Preheat oven to 375°F. Spray a 12-cup muffin tin with nonstick baking spray containing flour and set aside.
  • In a small bowl, combine rhubarb, ¼ cup sugar, and orange zest; let stand for 5 minutes.
  • In a large bowl, combine 6 tablespoons granulated sugar, brown sugar, and all-purpose flour, whole wheat flour, baking soda, baking powder, and salt and mix well. Make a well in the center of the dry ingredients and add rhubarb mixture, eggs, buttermilk, orange juice, vanilla, and melted butter. Mix just until combined.
  • Fill prepared muffin cups ¾ full.
  • In a small bowl, combine remaining 2 tablespoons sugar and ½ teaspoon cinnamon; sprinkle over each muffin.
  • Bake for 20–25 minutes, or until muffins are golden brown and firm. Remove from muffin tin and cool on wire rack for 15 minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat4g
Saturated Fat2g
Cholesterol40mg
Sodium260mg
Total Carbohydrate39g
Dietary Fiber2g
Sugars18g
Protein4g