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TEST KITCHEN APPROVED

Cinnamon Rhubarb Muffins

Name: Cinnamon Rhubarb Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 muffins
Ingredients: 1-1/2 cups all-purpose flour; 1/2 cup plus 1 tablespoon sugar, divided; 2 teaspoons baking powder; 1-1/4 teaspoons ground cinnamon, divided; 1/4 teaspoon salt; 1 egg, beaten; 2/3 cup buttermilk; 1/4 cup butter, melted; 1/2 cup chopped fresh or frozen rhubarb, thawed and drained; 1/4 cup peach preserves

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Barabara Perry, Saginaw, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking. -Barbara Perry, Saginaw, Michigan

TEST KITCHEN APPROVED

Cinnamon Rhubarb Muffins

Contest Winner

3 Reviews Add your review

Yield:9 muffins

Prep:10 min

Cook:20 min

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Ingredients

1-1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
1/4 cup butter, melted
1/2 cup chopped fresh or frozen rhubarb, thawed and drained
1/4 cup peach preserves

Text Ingredients

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Directions

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.