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Crispy One-Bowl Rhubarb Muffins Easy Recipe with Cinnamon Sugar Topping

crispy one-bowl rhubarb muffins - featured image
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These crispy one-bowl rhubarb muffins feature a crunchy cinnamon sugar topping and a tender, tangy interior. Quick and easy to make, they are perfect for breakfast or brunch with a delightful sweet-tart flavor.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg, room temperature
  • 1 cup (245 g) plain yogurt (Greek yogurt can be substituted)
  • 1/3 cup (80 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 200 g) fresh rhubarb, chopped into 1/2-inch pieces
  • Cinnamon sugar topping:
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. Add the egg, plain yogurt, vegetable oil, and vanilla extract to the dry ingredients. Stir gently with a wooden spoon or spatula until just combined; do not overmix.
  4. Fold in the chopped fresh rhubarb gently to avoid turning the batter pink.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle a generous pinch over each muffin.
  7. Bake on the center rack for 18-22 minutes. Check at 18 minutes by inserting a toothpick; if it comes out clean or with a few moist crumbs, the muffins are done.
  8. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely and allow the topping to crisp.

Notes

Do not overmix the batter to keep muffins tender and light. Pat dry rhubarb if very juicy to avoid soggy batter. Sprinkle cinnamon sugar topping generously and press slightly into batter for best caramelization. Use fresh or thawed frozen rhubarb. For gluten-free, use a 1-to-1 gluten-free baking blend and bake slightly longer. For vegan, replace egg with flax egg, use coconut yogurt and melted coconut oil.

Nutrition

Keywords: rhubarb muffins, cinnamon sugar topping, one-bowl muffins, easy breakfast, quick muffins, tart muffins, brunch recipe

Find it online: https://siennaspoon.com/crispy-one-bowl-rhubarb-muffins-easy-recipe-with-cinnamon-sugar-topping/