Cinnamon Sugar Rhubarb Muffins

When I see really fresh thin ruby red rhubarb I cut it up and stick it in the freezer. These muffins are a really delicious use of the frozen rhubarb. When you melt the butter pour it over the frozen rhubarb to defrost the rhubarb. As I mentioned before in my blog freezing rhubarb really helps in the baking processes. This is an easy and very addictive muffin recipe. You can swap out the rhubarb for peaches, apples, berries.....


For the muffins:
2 cups flour
3/4 cup sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup buttermilk
1 stick of unsalted butter melted
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced frozen rhubarb
For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Preheat your oven to 400°F and line a muffin tin with foil baking cups. I really like foil baking cups.They are so much better than the paper ones.To make the muffins use a mixing bowl to combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a another bowl mix together the buttermilk, rhubarb and melted butter, eggs, and vanilla until smooth. Lightly stir the wet mixture into the dry ingredients until the batter just comes together.

Divide the batter among the muffin cups, using a large ice cream scoop.

Now in a small bowl, combine the sugar and cinnamon and sprinkle 1/2 tsp. of the cinnamon sugar over each muffin.

Bake the muffins until they’re golden brown for 18 to 22 minutes. Watch the tops of the muffins because the sugar will burn. Cover lightly with foil close to the end of cooking if getting to dark.

For more baking, PBS will be airing the new British Baking Competition in September. I think these muffins would definitely get the heads up!

So Good !