Rhubarb Muffins with Cinnamon Sugar Topping

Thank you so much for stopping by! If you’re a fellow seasonal baker, I’m thrilled to share a recipe that has quickly become a favorite in my kitchen and I hope it will be in yours too. These Rhubarb Muffins with Cinnamon Sugar Topping are the perfect balance of sweet, tangy, and tender — a muffin that’s full of character and charm. Rhubarb muffins with cinnamon sugar topping are anything but boring — they’re bursting with flavor, and perfect for breakfast, brunch, or a mid-day treat.

What Makes These Muffins Special

Let’s talk about why these muffins are worthy of a permanent place in your spring and summer baking rotation. First, rhubarb is one of those ingredients that has a short season, so when it shows up, it’s time to celebrate. These muffins are built to showcase rhubarb’s tart, juicy bite in the most delightful way — softened by a tender crumb and topped with a crackly cinnamon sugar lid that adds just the right amount of spice and sweetness.

They’re easy to make with pantry staples, adaptable to what you have on hand, and come together in under 45 minutes start to finish. I promise you, whether you’re baking for your family, hosting brunch, or just trying to use up that stalk of rhubarb from your garden or CSA box — this recipe delivers.

Why You’ll Love This Rhubarb Muffin Recipe

These muffins don’t just look good — they’re practically bursting with reasons to love them.

Balanced Flavor and Texture

Rhubarb’s natural tartness can be tricky to balance, but here, it’s mellowed by a combination of brown and white sugars in the batter and crowned with a cinnamon-sugar topping that becomes caramelized and slightly crunchy during baking. The inside is tender, moist, and perfectly spiced.

Pantry-Friendly Ingredients

There’s no need for specialty items or fancy equipment. You’ll find everything you need right in your kitchen: flour, eggs, oil, sugar, and milk (or a simple buttermilk substitute). If you have rhubarb and cinnamon, you’re halfway there already.

Versatile and Adaptable

You can use fresh or frozen rhubarb (just thaw and drain it well), and the recipe takes well to a variety of substitutions. Need it dairy-free? Use plant-based milk with vinegar instead of buttermilk. Want to sneak in some nuts or switch up the flavor profile with a pinch of nutmeg or cardamom? Go for it.

Freezer Friendly

Make a double batch and freeze them individually. They’re just as delicious warmed up later, making your mornings infinitely easier and tastier.

What Do Rhubarb Muffins Taste Like?

Imagine biting into a muffin that’s soft and fluffy on the inside, just sweet enough, with bursts of juicy rhubarb in every bite. Then your teeth hit the cinnamon sugar topping — lightly crisp, warm with spice, and reminiscent of a freshly baked donut. It’s comfort food in muffin form, with a sophisticated edge thanks to rhubarb’s complex flavor.

These muffins walk that fine line between breakfast and dessert, which means they’re versatile enough for any occasion.

The Benefits of Baking with Rhubarb

Rhubarb doesn’t just add a lovely tang to baked goods — it’s also good for you! It’s high in antioxidants and fiber, while being naturally low in calories. Rhubarb’s vibrant pink and green stalks contain compounds that can aid digestion and support overall health. When paired with the fiber-rich flour in these muffins, it makes for a satisfying, nutrient-rich snack or breakfast.

Ingredients List

For the Muffin Batter:

• ¾ cup granulated sugar
• ¾ cup brown sugar
• ½ cup vegetable oil
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 5 minutes)
• 1 large egg
• 1 tsp vanilla extract
• 2¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups chopped rhubarb (fresh or frozen, thawed and drained)

For the Cinnamon Sugar Topping:

• ¼ cup granulated sugar
• 1 tsp ground cinnamon

Tools You’ll Need

• Standard 12-cup muffin tin
• Paper liners or cooking spray
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Cooling rack
• Rubber spatula or large spoon
• Toothpick for doneness test

Ingredient Swaps and Additions

I always encourage playing around with what you have in the kitchen. Here are some easy substitutions:

No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice. Let it sit for five minutes before using.

No brown sugar? Use an equal amount of white sugar and add a teaspoon of molasses if you have it. Or just use white sugar — it works fine, though the flavor will be slightly less rich.

Add-ins to consider: Chopped nuts (walnuts or pecans are perfect), orange zest for brightness, or a handful of shredded coconut.

Want a little more spice? Add a dash of nutmeg or ground ginger to the batter for added warmth.

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly with cooking spray or butter.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla extract. Whisk until the mixture is smooth and fully emulsified. This blend is your base for a moist and flavorful muffin.

Step 3: Add the Dry Ingredients

Sprinkle in the flour, baking soda, and salt. Stir just until the dry ingredients are fully incorporated. Overmixing can lead to tough muffins, so mix gently and stop as soon as no streaks of flour remain.

Step 4: Fold in the Rhubarb

Using a rubber spatula, gently fold in the chopped rhubarb. Make sure it’s evenly distributed throughout the batter — this ensures every bite gets a little tart-sweet rhubarb magic.

Step 5: Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full. The batter is thick, so you may want to use a spoon or ice cream scoop to portion it cleanly.

Step 6: Add the Cinnamon Sugar Topping

In a small bowl, mix together the sugar and cinnamon. Sprinkle the mixture generously over the top of each muffin. Don’t skimp — this is where the muffin gets that glorious sugary crust.

Step 7: Bake

Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Ovens vary, so start checking around the 20-minute mark.

Step 8: Cool

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This helps prevent soggy bottoms and gives them time to set.

What to Serve with Rhubarb Muffins

These muffins are delicious on their own, but they shine even brighter with the right pairings:

• A hot cup of coffee, tea, or chai latte
• A bowl of Greek yogurt with honey and granola
• Fresh fruit or a berry compote
• A savory side like scrambled eggs or avocado toast for a well-rounded brunch

If you’re feeling extra indulgent, try serving them warm with a spoonful of mascarpone or a drizzle of honey.

Tips for the Best Muffins

• Don’t overmix the batter — it’s the key to a tender crumb.
• Use room temperature ingredients for better incorporation.
• If using frozen rhubarb, thaw and drain well to prevent soggy muffins.
• Sprinkle the cinnamon sugar topping right before baking for maximum crunch.
• Rotate the pan halfway through baking if your oven tends to have hot spots.

Storage Instructions

These muffins store beautifully:

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: Up to 5 days, though the texture may become slightly drier.
• In the freezer: Wrap muffins individually and store in a zip-top bag for up to 2 months. Reheat in the microwave or oven before serving.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just be sure to thaw it and drain any excess liquid to avoid soggy muffins.

Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend. Muffins may be slightly more crumbly but still delicious.

Do I have to use both brown and white sugar?
You don’t, but the combination adds a richer flavor and better moisture. You can substitute with all white sugar if needed.

Can I make these muffins vegan?
Yes! Use a plant-based milk + vinegar for buttermilk and substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

Summary: A Muffin That Deserves the Spotlight

These Rhubarb Muffins with Cinnamon Sugar Topping are more than just a seasonal treat. They’re a celebration of one of spring’s most underrated ingredients. Whether you’re baking for a brunch crowd or meal-prepping breakfast for the week, this recipe is a guaranteed winner. It’s quick, customizable, and downright delicious — and best of all, it makes your kitchen smell like a dream.

For more incredible recipes you can enjoy alongside or after these muffins, check out these favorites from the blog:

• Homemade Apple Fritter Bites: Crispy, cinnamon-sugar coated perfection — just like the ones from your favorite bakery.
• Crema Pasticcera (Pastry Cream): A luscious Italian custard that’s perfect for filling tarts, cakes, or just eating with a spoon.
• Authentic Italian Cannoli Recipe: Crispy shells filled with creamy ricotta — a true Italian classic!

Share Your Creations!

I love seeing what you bake! If you give these muffins a try, leave a comment and let me know how they turned out. Better yet, snap a photo and tag it on Pinterest. Your creations bring this community to life, and I’m always here cheering you on.

Nutritional Information (Per Muffin, Approximate)

• Calories: 245
• Carbohydrates: 38g
• Protein: 3g
• Fat: 9g
• Fiber: 1g
• Sugar: 21g

Print