Easy-to-Make Rhubarb Muffins Infused with Cinnamon Sugar in Just 7 Effortless Steps
Rhubarb Muffins with Cinnamon Sugar Topping are a delightful addition to any meal, suitable for breakfast, snacks, or dessert. The recipe, titled Rhubarb Muffins with Cinnamon Sugar Mixture, is a popular choice for those seeking a sweet treat with a tangy twist.
The muffins are baked at 375°F for 20-25 minutes, until the tops spring back when lightly touched and a toothpick comes out clean. This ensures a perfect balance between tenderness and a slight crumb.
The key to perfect muffins lies in using fresh, firm rhubarb, keeping ingredients at room temperature, not skipping the toothpick test, and doubling the cinnamon sugar topping if desired. For a milder flavor, you can replace half the rhubarb with grated apple.
After baking, the muffins should cool for 5 minutes in the pan before being transferred to a wire rack. If using frozen rhubarb, they might need to bake 2-3 minutes longer due to releasing more liquid.
These muffins are easy to whip up with common pantry ingredients, including all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, milk, vegetable oil, an egg, vanilla extract, chopped rhubarb, and a cinnamon sugar topping. The cinnamon sugar topping creates a crackly texture that gives way to a tender, tangy muffin.
For a nutty crunch, you can add 1/2 cup chopped walnuts or pecans to the batter. Alternatively, swapping half the rhubarb for diced strawberries creates a strawberry-rhubarb variation.
Rhubarb muffins are delicious served piping hot with a pat of melting butter for breakfast. Their tart flavor pairs beautifully with the sugary cinnamon sugar topping. They can also be served alongside afternoon tea or warmed up with a dollop of whipped cream for dessert.
To prevent soggy muffins, don't overmix the batter, make sure rhubarb is dry before folding it in, and let muffins cool completely before storing. Reducing the batter sugar by 1/4 cup is possible, but keep the cinnamon sugar topping for balance. Adding a tablespoon of orange zest to the batter brightens the flavor.
The muffins can be stored at room temperature for up to 3 days in an airtight container, or frozen for up to 2 months. To reheat frozen muffins, bake them at 300°F for 10 minutes or microwave for 15-20 seconds.
Enjoy the versatility and delightful flavour of Rhubarb Muffins with Cinnamon Sugar Topping!
Read also:
- Cheech and Chong's marijuana business, valued at $100 million, is no laughing matter.
- Tale of the Resurrection: European Journey of a Once-Lost Bird Directed by Scientists
- Australia's Recently Discovered Stick Insect Weighs More Than Any Previously Logged Insect in the Country
- Revealing the Chancerne: A Glance into a Long-Standing French Rural Community
